Recipe Background
Your taste buds are ready to saddle up for some luxurious, succulent beef flavor! Cowboy-Take-Me-Away Steak is how steaks should be done — pan-seared to create a beautiful jacket and a rosy interior and basted with butter and herbs. You can assemble an excellent posse of side dishes to accompany Cowboy-Take-Me-Away Steak, but this savory sheriff is ready to go all on its own, too! Yee-haw!
Your taste buds are ready to saddle up for some luxurious, succulent beef flavor! Cowboy-Take-Me-Away Steak is how steaks should be done — pan-seared to create a beautiful jacket and a rosy interior and basted with butter and herbs. You can assemble an excellent posse of side dishes to accompany Cowboy-Take-Me-Away Steak, but this savory sheriff is ready to go all on its own, too! Yee-haw!
Ingredients
- 1 (1 1/2-2-pound 2-inch-thick) rib-eye or porterhouse steak, bone-in
- kosher salt to taste
- freshly ground black pepper to taste
- 1 teaspoon vegetable oil
- 4 tablespoons butter
- 8 fresh mixed herb sprigs such as thyme, oregano, and rosemary
- 3 cloves garlic peeled and smashed
Directions
- Preheat the grill to high heat, about 400-450 degrees F.
- Place a 12-inch cast-iron skillet on the hot grill and allow it to preheat, covered with the grill lid, for 15 minutes.
- Season the steak generously on both sides with the salt and the black pepper.
- Remove the grill lid and carefully add the oil to the hot skillet on the grill and allow the oil to heat until it is smoking
- Using tongs, carefully add the steak to the hot oil and cook, uncovered, until the bottom is dark brown and crusty, about 10 minutes.
- Using tongs, carefully turn the steak onto the fatty edge in the skillet, holding it upright, and cook until the fatty edge is browned, about 2 minutes.
- Flip the steak so the uncooked side is down and close the grill lid.
- Cook the steak until it reaches an internal temperature of 125 degrees F, about 8-10 minutes.
- Add the butter, the mixed herb sprigs, and the garlic cloves to one side of the hot skillet and cook until the butter foams, about 2-3 minutes.
- Tilt the skillet slightly and using a spoon, carefully spoon the butter-herb mixture over the top of the steak about 20 times.
- Transfer the steak, the garlic cloves, and the mixed herb sprigs to a platter.
- Allow the steak to rest until it reaches an internal temperature of 135 degrees F for medium-rare doneness, about 5-10 minutes.
- Slice the steak against the grain and serve.
×
