This delicious cowboy steak is nicely seasoned with salt and pepper, and the cowboy compound butter adds complexity and a smoky note.
Preparation Details
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 2 hrs 30 mins
Servings: 4 to 6
Ingredients
- 1/4 cup salted butter , softened
- 2 teaspoons minced fresh parsley
- 1 teaspoon stone ground Dijon mustard
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon smoked paprika
- 1 clove garlic , minced
- 1 pinch cayenne pepper
Steps
- Gather all ingredients.
- For compound butter, combine butter, parsley, mustard, rosemary, smoked paprika, garlic, and cayenne pepper in a small bowl. Spoon onto a sheet of waxed paper. Roll into a log. Wrap in the waxed paper. Chill in the refrigerator until firm, 30 minutes or up to 1 week.
- For steak, let steak stand at room temperature for 45 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Place a wire rack in a foil-lined rimmed baking sheet.
- Heat oil in a 12-inch cast iron skillet over medium-high until it starts to smoke. Season steak generously with salt and pepper.
- Sear steak in the skillet until well-browned, 5 minutes per side, then 2 minutes on the fat cap side. Place steak on the rack in the prepared baking sheet.
- Roast 45 minutes or until an instant-read thermometer inserted into the center registers 135 degrees F (57 degrees C) for medium rare, or 150 degrees F (65 degrees C) for medium.
- Place steak on a cutting board. Tent loosely with foil. Let rest 10 minutes. Temperature will continue to rise as steak rests.
- Slice between meat and bone to separate. Thinly slice steak across the grain. Top sliced steak with Cowboy Compound Butter.