Recipe Background
Out in the country past the city limit sign, they know how to work hard, treat people with kindness, and chow down on some good grub. And Howdy Cowboy Grilled Steak always lassos in a crowd, that's for sure! From the tender, juicy, perfectly cooked steaks to the ranch butter melted on top, this main course really creates quite the hoedown. You're in for a boot-scootin' good time with Howdy Cowboy Grilled Steak! It's the kind of dish you can hang your hat on!
Out in the country past the city limit sign, they know how to work hard, treat people with kindness, and chow down on some good grub. And Howdy Cowboy Grilled Steak always lassos in a crowd, that's for sure! From the tender, juicy, perfectly cooked steaks to the ranch butter melted on top, this main course really creates quite the hoedown. You're in for a boot-scootin' good time with Howdy Cowboy Grilled Steak! It's the kind of dish you can hang your hat on!
Ingredients
For the steak:
- 2 (2-pound 2-inch-thick) Angus beef cowboy bone-in steaks or rib-eye steaks
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
For the ranch butter:
- 1/4 cup unsalted butter softened
- 1 1/2 teaspoons ranch seasoning
- 1 1/2 teaspoons parsley chopped
Directions
- Season both sides of each of the steaks with the salt and the pepper, then let them sit at room temperature, about 30 minutes.
- In a small bowl, add the softened butter, the ranch seasoning, and the parsley and mix well.
- Scoop the butter mixture onto a piece of plastic wrap and roll it into a little log.
- Place the wrapped butter log in the refrigerator and chill, for at least 30 minutes or until ready to use.
- Preheat the grill to medium-high heat with coals or flames lit under only one half of the grill.
- Place the seasoned steaks over the direct heat and cook until grill marks appear, about 3-5 minutes.
- Flip the steaks and cook over direct heat, about 3-5 minutes.
- Move the steaks to the indirect heat side and cover the grill. Cook until they reach an internal temperature of at least 135 degrees F for medium-rare doneness, about 8-16 minutes.
- Transfer the steaks to a cutting board.
- Transfer the butter log from the refrigerator, unwrap it, and cut it into cubes.
- Top the steaks with the ranch-butter cubes, reserving a few cubes for serving, and let them rest, about 5 minutes.
- Carve the steaks off the bone, then thinly slice them against the grain.
- Serve the steaks topped with the reserved ranch-butter cubes
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