Cowboy Steak

This delicious cowboy steak is nicely seasoned with salt and pepper, and the cowboy compound butter adds complexity and a smoky note.

Prep Time: 15 mins

Cook Time: 1 hr

Chill Time: 30 mins

Stand Time: 45 mins

Total Time: 2 hrs 30 mins

Servings: 4 to 6

Ingredients

Original recipe (1X) yields 4 to 6 servings

Cowboy Compound Butter

• 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

Cowboy Steak

• 1 (2 1/2-inch-thick) beef cowboy steak (bone-in ribeye), 2 1/2- to 2 3/4-pounds
• 1 tablespoon vegetable oil
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper

Directions

1. Gather all ingredients.
2. 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.
3. For steak, let steak stand at room temperature for 45 minutes.
4. Preheat the oven to 400 degrees F (200 degrees C). Place a wire rack in a foil-lined rimmed baking sheet.
5. Heat oil in a 12-inch cast iron skillet over medium-high until it starts to smoke. Season steak generously with salt and pepper.
6. 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.
7. 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.
8. Place steak on a cutting board. Tent loosely with foil. Let rest 10 minutes. Temperature will continue to rise as steak rests.
9. Slice between meat and bone to separate. Thinly slice steak across the grain. Top sliced steak with Cowboy Compound Butter.

Nutrition Facts (per serving)