Ultimate Cast Iron Cowboy Steak with Chimichurri
Ingredients
The steak
-
1–2
lb.
cowboy steak, bone-in (2" thick cut)
-
to taste
salt
-
to taste
pepper
-
2
tablespoons
butter
-
1
whole head
garlic
Chimichurri sauce
-
1
clove
garlic
-
1
cup
fresh cilantro
-
2
tablespoons
red wine vinegar
-
1
tablespoon
lime juice
-
3
tablespoons
olive oil
-
¼
teaspoon
smoked paprika
-
½
teaspoon
red pepper flakes
-
to taste
salt
-
to taste
pepper
Instructions
- Prepare the chimichurri sauce by blending cilantro, garlic, red wine vinegar, lime juice, olive oil, smoked paprika, red pepper flakes, salt, and pepper in a food processor until smooth.
- Allow the cowboy steak to come to room temperature for at least 30 minutes.
- Generously season both sides of the steak with salt and pepper.
- Preheat the oven to 500°F and place a 10" cast iron skillet inside to heat for 5 minutes.
- Remove the skillet from the oven, place it on high heat, and add the steak to sear for 2-3 minutes until browned.
- Add butter and halved garlic heads to the pan, then flip the steak and sear the other side for another 3 minutes.
- Transfer the skillet to the oven and cook the steak for 9 minutes, then flip and cook for an additional 4-5 minutes for medium rare.
- Check for an internal temperature of 125°F for medium rare; adjust cooking time for desired doneness.
- Let the steak rest for 5 minutes before serving with chimichurri sauce.
Nutrition Facts (estimated)
Servings
2-3
Calories
800
Total fat
50g
Total carbohydrates
5g
Total protein
60g
Sodium
500mg
Cholesterol
150mg
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