Recipe Background
The Cast-Iron Cowboy Steak is a flavorful milestone dish, perfect for celebrating new beginnings with savory simplicity and a touch of adventure.
A few years ago, during a sweltering summer in Texas, I found myself on a solo road trip with nothing but a cast-iron skillet and dreams of adventure. It was a spur-of-the-moment decision to celebrate a personal milestone—leaving my corporate job behind for the unknown world of food and creativity. Somewhere between Austin and the horizon, with wide-open plains as my backdrop, the idea for the Cast-Iron Cowboy Steak was born. I stopped by a small ranch market and picked up a beautiful rib-eye, knowing it would be the star of my makeshift campground dinner. The simplicity of kosher salt and freshly ground black pepper was all it needed.
As the sun dipped below the mesquite trees, I heated my skillet on an open grill. It was a dance of patience and precision, waiting until the oil began to shimmer before the steak hit the pan, creating a satisfying sizzle. Rosemary and garlic were thrown in with the butter towards the end, letting the herbs infuse the meat as I basted it with the foaming mixture. A chef-y tip I’ve learned is taking the time to let the steak rest on a board, allowing the juices to settle back in. There was something magical about that night. Watching the stars emerge as I savored the smoky flavor of my creation, I knew I had carved out a new path in my life. This dish, cooked in a rustic setting, symbolized more than just steak—it marked a turning point, a leap into something deliciously unknown.
Ingredients
- 1 (2-pound) rib-eye or porterhouse steak
- kosher salt to taste
- freshly ground black pepper to taste
- 1 teaspoon vegetable oil
- 4 tablespoons butter
- 8 sprigs rosemary
- 3 cloves garlic smashed
Directions
- Preheat the grill to high heat (about 400-450 degrees F).
- Place a 12-inch cast-iron skillet on the preheating grill, cover the grill with the lid, and let the pan sit, about 15 minutes.
- Generously and evenly sprinkle both sides of the steak with the salt and the pepper.
- Add the oil to the hot skillet. Note: When the skillet begins to smoke once the oil is added, that means it is hot enough.
- Use tongs to carefully place the seasoned steak in the oil and cook until it is brown and crusty on the bottom, about 10 minutes.
- Use the tongs to carefully flip the steak onto the fatty edge and cook, while holding the steak upright with the tongs, about 2 minutes.
- Use the tongs to flip the steak onto the uncooked side. Close the grill's lid and cook until the meat reaches an internal temperature of 130 degrees F for medium-rare doneness, about 8-10 minutes.
- Add the butter, the rosemary sprigs, and the garlic to the skillet and cook, until the butter foams, about 2-3 minutes.
- While wearing an oven mitt, carefully tilt the skillet and spoon the herb butter mixture onto the steak, about 20 times.
- Transfer the steak and the herbs to a cutting board and let them rest until the meat reaches an internal temperature of 135 degrees F for medium-rare doneness, about 5-10 minutes.
- Slice and serve.
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