MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pioneer Woman's Tender Cowboy Steak
Categories: Beef, Herbs
Yield: 6 servings
MMMMM---------------------------STEAK--------------------------------
2 Cowboy steaks (2 lb ea); 2"
- to 2-1/2" thick
2 ts Kosher salt
1 ts Ground black pepper
1 tb Vegetable oil (optional)
MMMMM-------------------RANCH COMPOUND BUTTER------------------------
1/4 c Unsalted butter; softened
1 1/2 ts Ranch seasoning
1 1/2 ts Fresh parsley; chopped
Remove the steaks from the refrigerator and season all sides
generously with salt and pepper. Let sit at room temperature for
30 minutes.
Meanwhile, combine the softened butter, ranch seasoning and parsley
in a small bowl until evenly mixed. Transfer the butter to a piece
of plastic wrap and roll it into a small log. Refrigerate the
compound butter for at least 30 minutes until firm.
Set up your gas or charcoal grill with the coals or flames under
one half of the cooking grates so there are two distinct cooking
zones. Preheat to medium-high heat (about 425 F/218 C) for
15 minutes, then place the steaks over direct heat (the side with
the flame or coals). Sear for 3-5 minutes per side until deeply
charred grill marks form.
To cook steak in a skillet: Preheat the oven to 375 F. Meanwhile,
heat a large cast-iron skillet over medium-high heat on your
stovetop until very hot. Next, coat the bottom of the skillet with
1 tb of oil. Place one steak in the skillet and sear for 3 to 5
minutes on each side until a deeply golden crust forms. Then, using
a spoon, tilt the pan and remove some of the fat drippings;
discard. Reduce the heat to medium and then turn the steak onto its
side and sear the fat cap for 1 minute.
Transfer the steaks to the indirect cooking zone of your grill (the
side with no coals). Cover and cook for an additional 8 to 16
minutes for a perfect medium rare steak. Remove promptly to a
carving board.
To cook steak in a skillet: Transfer the skillet to the oven and
cook for 8-16 minutes, or until the internal temperature closest to
the bone reaches 132 F (for medium rare). Remove promptly from the
skillet and transfer to a carving board.
Top steaks with a generous slice of ranch butter, cover, and let
rest for 5 minutes. To serve, carve the steak off the bone and
thinly slice it against the grain. Serve immediately.
Recipe by Ree Drummond
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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