Cowboy Steak

• servings: 4 servings
• active time: 15 minutes
• total time: 2 hours 30 minutes

Ingredients

1/4 cup salted butter

2 teaspoons fresh parsley

1 teaspoon stone ground Dijon mustard

1 teaspoon fresh rosemary

1/2 teaspoon smoked paprika

1 clove garlic

1 pinch cayenne pepper

1 (2 1/2-inch-thick) beef cowboy steak (bone-in ribeye)

1 tablespoon vegetable oil

1 tablespoon kosher salt

1 tablespoon black pepper

Directions

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.

Nutrition

• Calories: 907 kcal
• Total Fat: 69 g
• Saturated Fat: 31 g
• Unsaturated Fat: 0 g
• Cholesterol: 252 mg
• Sodium: 1234 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Total Sugars: 0 g
• Protein: 71 g