Ingredients
1 lb. Angus NY strip steak
Kosher salt
Freshly ground black pepper
1 c. butter, softened
Zest of half a lemon
2 cloves garlic, minced
1 small shallot, minced
2 tbsp. dijon mustard
1 tbsp. prepared horseradish
1/4 tsp. paprika
2 tbsp. freshly chopped parsley
1 tbsp. freshly chopped chives
Kosher salt
Freshly ground black pepper
3 tbsp. vegetable oil, divided
3 tbsp. vegetable oil, divided
1 lb. baby potatoes, quartered
1 lb. baby potatoes, quartered
Preparation
Step 1Remove steak from refrigerator and let come to room temperature, 30 minutes. Season all over with salt and pepperStep 2Meanwhile, make cowboy butter: In a medium bowl, combine all cowboy butter ingredients and stir to combine. Season with salt and pepper. Step 3Place on plastic wrap and form into a log. Refrigerate until firm, 30 minutes.Step 4Heat 1 tbsp vegetable oil in a large cast iron skillet over medium heat. Add potatoes and cook, stirring occasionally, until fork tender, 6 to 8 minutes. Step 5Drop approximately 1 tablespoon cowboy butter into potatoes and toss until butter is completely melted and potatoes are coated. Remove potatoes from skillet, wipe out pan, and return to heat.Step 6Heat remaining vegetable oil until just beginning to smoke. Add steak and cook, flipping occasionally, until a golden crust begins to form on both sides of the steak, and the internal temperature reaches 145°, about 5 minutes.Step 7Reduce heat to medium low and add approximately 2 tbsp cowboy butter to the pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Flip steak and repeat, 2 to 3 minutes in total. Using a meat thermometer, check for doneness: 120-125°F for medium rare, 130°F for medium. Step 8Remove steak from skillet and place on cutting board to rest, 10 minutes. Slice and serve with potatoes, dotted with cowboy butter.
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