Ingredients: |
Ingredients: Steaks
2 (2 lb.) Cowboy Steaks (each about 2-2 1/2 inches thick)
2 tsp. kosher salt
1 tsp. ground black pepper
1 Tbsp. vegetable oil, optional
Ranch Butter:
1/4 cup unsalted butter, softened
1 1/2 tsp. ranch seasoning (such as Hidden Valley brand)
1 1/2 tsp. chopped parsley
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Directions: |
Directions:For the steaks:
1) Remove the steaks from the refrigerator. Season all sides of each steak with salt and pepper. Let sit at room temperature for 30 minutes.
If Cooking in the grill:
2) Preheat a grill (charcoal or gas) to medium-high heat (400°F-450°F) with the coals or flames under only one half of the grill.
3) Place the steak over direct heat (the side with the flame or coals).
4) Cook for 3-5 minutes, until grill marks form. Flip, and continue to cook over direct heat for another 3-5 minutes. (Cover the grill if flare-ups occur.)
5) Move the steaks to indirect heat (the side with no coals). 6) Cover and cook for an additional 8-16 minutes, or until the internal temperature closest to the bone reaches 132°F (for medium rare).
7) Remove the steak from the grill and transfer to a cutting board.
If you are cooking in a skillet: 2) Preheat the oven to 375°F. 3) Heat a large cast-iron skillet over medium-high heat until very hot.
4) Add 1 tablespoon of oil and swirl to coat the skillet.
5) Place one steak in the skillet and sear for about 5 minutes, until a golden crust forms.
6) Flip and sear for another 3-5 minutes.
7) Using a spoon, tilt the pan and remove some of the rendered fat; discard.
8) Reduce the heat to medium.
9) Turn the steak onto its fat cap (lean it against the side of the pan, if needed) and sear for 1 minute.
10) Return the steak to its second seared side and transfer the skillet to the oven for 8–16 minutes, or until the internal temperature closest to the bone reaches 132°F (for medium rare).
11) Remove the steak from the pan and transfer to a cutting board.
12) Carefully wipe out the skillet and repeat with the remaining steak.
For the ranch butter:
1) In a small bowl, combine the softened butter, ranch seasoning, and parsley. Mash with a fork to combine and mix well. Transfer the butter to a piece of plastic wrap and roll into a little log. Refrigerate for at least 30 minutes.
Once cooked, top steaks with slices of ranch butter and let rest for 5 minutes. Carve the steak off the bone (but save that for eating!) and thinly slice against the grain.
Serve immediately and enjoy |
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