Cowboy Butter Steak with Garlic Butter and Blistered Tomatoes
By Lucas Morgan
Prep
15 min
Cook
15 min
Total
30 min
Servings
2
Level
Medium
Cowboy butter steak achieves its dark crust from a hot cast iron pan and a dry surface‚ while the thick center remains pink at a medium-rare temperature․ I usually make it for a weekend dinner when a craving for steak with rich glossy garlic butter arises‚ alongside tomatoes that are blistered in the pan nearby․
Ensure to pat the steaks down completely dry with a paper towel prior to adding seasoning․ A wet surface on food effectively prevents the browning process from occurring․ Consequently‚ paper towels are utilized until no shine is left․ The heavy skillet should be smoking slightly before the oil should go into it․ Leave the steaks undisturbed at the home for the initial sear․ Otherwise‚ the crust rips when you shift them around and loses its dark browned spots․
Thick-cut strip steak or ribeye provides sufficient depth for a dark exterior without bringing the meat's center too far from reaching ideal doneness․ After the meat‚ upon coming out‚ browned bits remain in the skillet specifically for the butter sauce‚ while the tomatoes are added into that warm pan last‚ where their skins split and absorb beef juices along with thyme․ Those split skins that are in the display appeal to me․
Slice the steak that has rested‚ positioned against the grain‚ and cut it into thick strips․ After that‚ place it on a dark rustic plate while spooning the sauce over the top‚ leaving the blistered tomatoes alongside it in the juices from the pan for improved flavor․ I place a thyme sprig in the pan’s juices․ Broccoli cheese rice casserole or Greek lemon potatoes serve well as a side dish for dinner․
Why you'll love this recipe
- A dry steak‚ when it is placed in a smoking cast iron pan‚ develops a dark brown crust during its cooking process without requiring extended cooking․
- Thick-cut strip or ribeye allows for the outer surface to brown‚ while the center continues to remain pink․
- The beef chunks browned in the skillet are included in the butter sauce for a deeper richness of pan flavor․
- Cherry tomatoes blister in the same skillet while then absorb the remaining juices that are left from the thyme․
- Slicing with care along the grain results in thick strips of steak that are considerably easier to chew․
- Spoon the sauce with care over the food after slicing into it․ The browned crust still shows through beneath the layer of butter․
Ingredients
- •2 New York Strip or Ribeye steaks (thick-cut, about 1.5 lbs / 680g total)
- •1 tbsp avocado oil (or any high-heat neutral oil, 15ml)
- •1 tbsp kosher salt (for seasoning, 15g)
- •1 tbsp coarse cracked black pepper (for seasoning, 15g)
- •½ cup unsalted butter (113g)
- •4 cloves fresh garlic (minced, 12g)
- •2 tbsp fresh parsley (finely chopped, 8g)
- •1 tsp red pepper flakes (2g)
- •½ tsp cracked black pepper (1g)
- •1 tsp fresh lemon juice (5ml)
- •1 cup cherry tomatoes (150g)
- •2 sprigs fresh thyme (2g)
Instructions
- 1
Pat the 2 steaks completely dry with paper towels.
- 2
Season all sides with 1 tbsp kosher salt and 1 tbsp coarse cracked black pepper.
- 3
Heat a large cast iron skillet over medium-high heat until it is smoking slightly.
- 4
Add 1 tbsp avocado oil to the skillet.
- 5
Lay the steaks in the pan away from you.
- 6
Sear the steaks undisturbed for 4-5 minutes, until a dark brown, slightly charred crust forms.
- 7
Flip the steaks and cook for another 3-4 minutes, until the internal temperature reaches 130°F (54°C) for medium-rare.
- 8
Remove the steaks from the skillet and set them on a cutting board to rest for at least 5-8 minutes.
- 9
Turn the skillet heat down to low and let it cool slightly for one minute.
- 10
Add 1/2 cup unsalted butter, scraping up the browned beef bits as it melts.
- 11
Stir in the minced garlic, chopped parsley, red pepper flakes, 1/2 tsp cracked black pepper, and lemon juice.
- 12
Stir constantly for 60 seconds, until the sauce is thick and glossy.
- 13
Pour the butter sauce into a small bowl and set it aside.
- 14
Turn the heat up slightly to medium.
- 15
Add 1 cup cherry tomatoes and 2 fresh thyme sprigs to the warm skillet.
- 16
Let the tomatoes sit for 2 minutes, until their skins begin to burst and blister.
- 17
Toss the tomatoes briefly in the remaining pan juices.
- 18
Remove the skillet from the heat.
- 19
Slice the rested steak against the grain into thick strips.
- 20
Plate the steak on a dark rustic dish.
- 21
Spoon the butter sauce over the sliced steak.
- 22
Arrange the blistered tomatoes and thyme alongside the meat.
FAQ
Nutrition (per serving)
Calories
680
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
