Description
Indulge in a delicious Cowboy Butter Steak Dinner recipe that will elevate your next meal. Learn how to perfectly cook a steak with a flavorful butter sauce.
Ingredients
- 1 (450 g) bone-in beef steak
- 1 3/4 tsp. (8.5 ml) kosher salt, divided
- 1 c. (225 g) vegetable oil, softened
- 2 garlic cloves, minced
- Zest of 1 lemon
- 2 tbsp (30 ml). thinly sliced chives, plus more for serving
- 1 tbsp (15 ml). Dijon mustard
- 2 tsp (10 ml). hot sauce
- 2 tsp (10 ml). prepared horseradish
- 1/2 tsp (3 ml). freshly ground black pepper
- 1/2 tsp (3 ml). smoked paprika
- 1/4 tsp (1 ml). chili powder
- 1 tbsp (15 ml). vegetable oil
- Flaky sea salt
Instructions
- Warm a medium stainless steel or cast-iron pan on medium-high heat. Dry the steak with a paper towel and sprinkle it evenly with 1 teaspoon of kosher salt.
- In a small bowl, combine the softened vegetable oil, minced garlic, lemon zest, chives, Dijon mustard, hot sauce, prepared horseradish, black pepper, smoked paprika, chili powder, and the remaining 3/4 teaspoon of kosher salt until the mixture is smooth.
- Pour vegetable oil into the hot skillet and swirl it around to cover the bottom. Place the steak in the pan and cook without moving it, allowing a golden-brown crust to form, for 3 to 4 minutes. Once the steak lifts easily, flip it over and lower the heat to medium. Add 2 tablespoons of the seasoned oil mixture to the pan and let it melt. Tilt the skillet if necessary and use a spoon to baste the steak with the melted mixture. Continue cooking until an instant-read thermometer shows 125°F in the center, about 3 to 4 minutes more.
- Move the steak to a cutting board and let it rest for 5 minutes. Remove the meat from the bone and slice it against the grain. Finish with flaky sea salt, a spoonful of the seasoned oil, and a garnish of chives.
Notes
- Dry the steak thoroughly before seasoning to ensure a crispy crust while cooking.
- Allow the steak to rest after cooking to enhance flavor by redistributing juices.
- Slice the steak against the grain for a more tender texture, and finish with a sprinkle of flaky sea salt for an extra burst of taste.
