Cowboy Steak Recipe

My cowboy steak recipe is pan-seared to perfection and yields melt-in-your-mouth meat every time! It's perfect for a crowd-pleasing dinner. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 3

Cook Time 22

Total Time 25

Servings servings

Calories 231kcal

Author Arman Liew

Ingredients

1 bone-in cowboy steak 1- 1 1/2 pounds
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
3 sprigs Rosemary

Instructions

Preheat the oven to 200C/400F.
Pat dry the steaks with some paper towel on all sides. Sprinkle both sides of the steak with salt and pepper.
Heat a cast iron skillet with oil over high heat until it starts smoking. Place the steak and sear it on all sides until it gets a golden crust.
Once a crust is formed, place the meat on one side and cook for 3 minutes and add the butter and Rosemary. Flip the steak and cook for another 3 minutes, drizzling the melted butter over the top.
Take the meat from the heat, place the skillet with the steak in the preheated oven, and cook for 15 minutes.
Remove the steak from the oven and cover the skillet with foil. Let the steak rest for 10 minutes, before slicing and serving.

Video

Notes

TO STORE: Allow the leftover steak to cool before transferring it to an airtight container. It will last in the fridge for 3 to 4 days.

TO FREEZE: You can freeze leftover steak for up to 6 months. Just be aware that the longer it’s frozen, the more it will dry out.

TO REHEAT: I recommend reheating steak in the oven. Place it on a wire rack on top of a baking sheet for even heat distribution, then reheat at 275ºF until it’s warmed through and the internal temperature has reached 130ºF.

Nutrition