Cast-Iron Cowboy Steak

Time :1

Yield :2 servings

Recipe Background

Yeehaw! Ring the dinner bell! It's time for some Cast-Iron Cowboy Steak! Simple yet very scrumptious, this juicy, buttery, perfectly seasoned slab of meat will have all the boys (and girls) dancin' around 'til the cows come home. It's that good! Gather 'round your favorite folks and make Cast-Iron Cowboy Steak. But get ready... it's about to be a hoedown!

Ingredients

1 (2-pound) rib-eye or porterhouse steak
kosher salt to taste
freshly ground black pepper to taste
1 teaspoon vegetable oil
4 tablespoons butter
8 sprigs rosemary
3 cloves garlic smashed

Directions

Preheat the grill to high heat (about 400-450 degrees F).
Place a 12-inch cast-iron skillet on the preheating grill, cover the grill with the lid, and let the pan sit, about 15 minutes.
Generously and evenly sprinkle both sides of the steak with the salt and the pepper.
Add the oil to the hot skillet. Note: When the skillet begins to smoke once the oil is added, that means it is hot enough.
Use tongs to carefully place the seasoned steak in the oil and cook until it is brown and crusty on the bottom, about 10 minutes.
Use the tongs to carefully flip the steak onto the fatty edge and cook, while holding the steak upright with the tongs, about 2 minutes.
Use the tongs to flip the steak onto the uncooked side. Close the grill's lid and cook until the meat reaches an internal temperature of 130 degrees F for medium-rare doneness, about 8-10 minutes.
Add the butter, the rosemary sprigs, and the garlic to the skillet and cook, until the butter foams, about 2-3 minutes.
While wearing an oven mitt, carefully tilt the skillet and spoon the herb butter mixture onto the steak, about 20 times.
Transfer the steak and the herbs to a cutting board and let them rest until the meat reaches an internal temperature of 135 degrees F for medium-rare doneness, about 5-10 minutes.
Slice and serve.