Description
A succulent steak draped in a buttery, herb-infused cowboy butter sauce, creating a flavor experience that delights the palate.
Ingredients
Scale
- 1 stick of butter, mostly melted
- 4 cloves of garlic, minced
- 1/2 lemon for zest and 1 tablespoon of juice
- 1 tablespoon of Dijon mustard
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne or red pepper flakes
- 1/2 teaspoon of dried thyme
- 1 tablespoon of chives or green onions, sliced
- 2 tablespoons of fresh parsley, minced
- Salt and pepper, adjusted to taste
- Optional: rosemary sprig and smashed garlic
Instructions
- Take your steak out of the fridge and let it come to room temperature.
- Pat the steak dry and season generously with salt, pepper, and minced garlic.
- Preheat your cast iron skillet over high heat until smoking.
- Add avocado oil to the skillet and place the steak in the pan.
- After 4–5 minutes, flip the steak, adding butter, garlic, and herbs.
- Check for doneness with a meat thermometer (aim for medium-rare at 130°F).
- Let the steak rest for at least 5 minutes.
- Mix remaining butter ingredients in a bowl, whisking until creamy.
- Slice the steak against the grain and top with cowboy butter.
Notes
Prepare cowboy butter a day in advance for enhanced flavor. Do not skip letting the steak rest for juicy results.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 48g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg