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Cowboy Steak in a Skillet
| Cowboy Steak in a Skillet | Print |
Recipe By: Alice Morrow
Cowboy Steak in a Skillet
Ingredients
- 1 (1 ½-2 lb.) rib eye or porterhouse steak-2” thick
- Kosher salt, red/black pepper, garlic powder
- 1 T. vegetable oil
- 4 T. butter
- 8 fresh herb sprigs (thyme, rosemary, oregano or your favorite)
- 4 garlic cloves, peeled and smashed
Instructions
- Preheat grill 400-450, on high heat.
- Heat a 12” cast-iron skillet on grill, covered with grill lid.
- Season steak generously, all over.
- Add oil to skillet (oil should smoke.)
- Place steak in skillet and cook on grill, without the lid, for 8-10 minutes or until dark brown and crusty.
- Turn steak on fatty edge in skillet, holding upright with tongs and cook for 2 minutes.
- Place steak uncooked side down in skillet.
- Cook on grill, covered with grill lid, for another 8-10 minutes or until desired degree of doneness. I like internal temperature of 120-125 for medium rare. Steak will continue to cook while resting.
- Add butter, herbs and garlic to side of skillet and cook 2 minutes or until butter foams.
- Tilt skillet slightly and spoon butter mixture over steak for 15-20 times. Careful not to splatter butter.
- Transfer steak, herbs and garlic to serving platter and let rest 5 minutes. Slice across the grain. Serve.
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