Description
This recipe’s a real winner for a pan-seared cowboy steak. It turns out tender and juicy with a nice crispy crust. The butter, garlic, and herbs add a fantastic flavor.
Ingredients
- Cowboy steak (at least 1.5 inch/3.81 cm thick)
- 1 tablespoon high-smoke point oil (I recommend avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 2 tablespoons unsalted butter (about 28 g)
- 2-3 garlic cloves
- 2 thyme or rosemary springs
Instructions
- Prepare the Cowboy Steak: Start by patting the cowboy steak dry with paper towels to remove any surface moisture – a dry surface is key to getting a great sear. Next, choose your salting method based on how much time you have and the flavor and crust you want: Option 1 – Best Flavor and Crust: Generously salt both sides of the cowboy steak and place it on a wire rack in the refrigerator, leaving space around it for air circulation. Let it rest uncovered for 4 to 6 hours or, even better, overnight. About 30 minutes before cooking, remove the steak from the fridge and let it rest at room temperature. Option 2 – Faster Method: If you’re short on time, salt both sides of the cowboy steak and let it rest on a wire rack at room temperature for 45 to 60 minutes. Just before cooking, pat it dry again with paper towels to ensure the surface is ready for searing.
- Preheat the Pan: Place a cast-iron, carbon steel, or heavy stainless steel skillet over medium-high heat and let it warm for 2 to 3 minutes. Add one tablespoon of refined avocado oil (or another high-smoke-point oil) and give it another minute to heat. By this time, the pan surface should be at least 400°F (204°C) and closer to 450°F (232°C), the ideal temperature range for getting a great sear on a cowboy steak. While the pan heats, season both sides of the cowboy steak with finely ground black pepper. Once it’s seasoned, you’re ready to move on to the next step: pan-searing.
- Pan-Sear the Cowboy Steak: Once the pan is hot, place the seasoned cowboy steak in and press it gently with tongs or just your hand to make sure the entire steak’s surface is in contact with the skillet. This helps the crust form evenly across the steak. Flip the steak every 30 seconds, cooking until the internal temperature reaches 90°F (32°C). Once the cowboy steak hits 90°F (32°C), reduce the heat to medium-low. Add the butter, garlic cloves, and sprigs of rosemary or thyme to the pan, and let the butter melt completely.
- Baste the Cowboy Steak: Once the butter has melted, reduce the heat to low. Tilt the pan so the butter pools at the bottom edge, then use a spoon to baste the cowboy steak, coating it with the melted butter, garlic, and herbs for about 30 seconds. Flip the steak and repeat on the other side. If you prefer not to baste, let the butter pool in one spot, place the steak directly in it, and flip it every 30 seconds for similar results.
- Monitor Steak’s Internal Temperature: While basting, keep a close eye on the internal temperature. Remove the cowboy steak from the pan when it’s 20–25°F (11–14°C) below your target doneness. This allows carryover cooking to bring it to the perfect final temperature as it rests. Don’t forget to turn off the burner once the steak is out of the pan to prevent burning the butter.
- Let Cowboy Steak Rest: Please do not slice into the cowboy steak as soon as it comes out of the pan. Let it rest for 6 to 7 minutes. During this time, carryover cooking will raise the internal temperature by about 20–25°F (11–14°C), bringing the steak to your target doneness.
- Serve the Pan-Seared Cowboy Steak: After the rest, slice the cowboy steak as you prefer. This cut is naturally very tender, so there’s no need for a specific slicing technique. Reheat the butter left in the pan along with the seared garlic and rosemary or thyme sprigs, then spoon it over the sliced steak. These simple pan leftovers add a burst of rich, aromatic flavor and take the cowboy steak to the next level.
Notes
