Cowboy Steak In A Skillet Recipes

CAST-IRON COWBOY STEAK

Steps:

• Preheat grill to 400°F to 450°F (high) heat. Heat a 12-inch cast-iron skillet on grill, covered with grill lid, 15 minutes. Sprinkle salt and pepper generously over steak.
• Add oil to skillet. (Oil should smoke.) Using tongs, place steak in skillet, and cook on grill, without grill lid, 10 minutes or until dark brown and crusty. Turn steak on fatty edge in skillet, holding upright with tongs, and cook 2 minutes. Place steak, uncooked side down, in skillet. Cook on grill, covered with grill lid, 8 to 10 minutes or to desired degree of doneness. (We recommend an internal temperature of 120°F to 125°F for medium-rare; temperature will rise as steak rests.)
• Add butter, herbs, and garlic to side of skillet, and cook 2 to 3 minutes or until butter foams. Tilt skillet slightly, and spoon butter mixture over steak 20 times (being careful not to splatter). Transfer steak, herbs, and garlic to a platter; let stand for 5 to 10 minutes. Slice against the grain.

RIB EYE STEAKS WITH COWBOY BUTTER

Steps:

• For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it's totally combined, scraping the sides as needed. Add more parsley, more lemon juice, more pepper or salt if you'd like.
• Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic to form a cohesive roll). Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process.
• For the steaks: Preheat the oven to 475 degrees F. Sprinkle salt and pepper on both sides of the steaks.
• Melt the butter in a heavy ovenproof skillet over medium-high heat. When it's melted and golden brown, sear the steaks for about 45 seconds per side. Set in the oven to finish, about 3 minutes.
• Lay a thick slice of cowboy butter on top of each steak so it will begin to melt. Serve within 5 minutes.

COWBOY BEEF & BEAN SKILLET

Steps:

• Cook steak strips in large deep nonstick skillet or Dutch oven on medium-high heat 3 min. or just until no longer pink in centers. Transfer to plate.
• Add bacon to skillet; cook on medium heat 1 min. Stir in onions and peppers; cook 6 min. or until bacon is done and vegetables are crisp-tender. Add beans and barbecue sauce; mix well. Simmer on medium-low heat 5 min., stirring occasionally.
• Return steak and any juices from plate to skillet; cook 1 to 2 min. or until steak strips are done, stirring occasionally.

CAST-IRON SKILLET STEAK

Steps:

• Remove steak from refrigerator and sprinkle with 2 teaspoons salt; let stand 45-60 minutes. , Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Sprinkle remaining 1 teaspoon salt in bottom of skillet; pat beef dry with paper towels. Place steak in skillet and cook until easily moved, 1-2 minutes; flip, placing steak in a different section of the skillet. Cook 30 seconds and then begin moving steak, occasionally pressing slightly to ensure even contact with skillet., Continue turning and flipping until cooked to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-2 minutes.

COWBOY SKILLET CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Crumble the ground beef into a large cast-iron skillet over medium-high heat. Cook, stirring frequently, until beef is evenly brown. Drain the grease, and add the onion. Cook and stir until the onion is translucent. Add the red peppers, beans, and fajita seasoning; cook and stir until heated through. Spread out in an even layer on the bottom of the skillet.
• Mix the package of cornbread mix according to the directions using the egg and milk. Spoon over the ground beef mixture, and spread evenly.
• Place the whole skillet in the oven, and bake for 20 minutes, or until a toothpick inserted into the cornbread layer comes out clean. Cool for a few minutes before serving.

COWBOY RIB-EYE STEAK

Steps:

• Preheat oven to 375 degrees with rack in center position.
• Pat steak dry thoroughly with paper towels.
• In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.
• Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.
• Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125 degrees for medium-rare.
• Transfer steak to a carving board and let stand at least 15 minutes before slicing and serving.

COWBOY STEAKS IN A SKILLET

Steps:

• Heat oil and salt in heavy large skillet over medium-high heat. Mix in onion, garlic, 2 tablespoons cilantro, 1 tablespoon chili powder and crushed red pepper. Add 1 tablespoon water. Cover skillet and cook onion mixture 5 minutes, stirring occasionally. Uncover and continue cooking until onion is tender and golden, stirring frequently, about 3 minutes. Add chilies and sauté until tender about 6 minutes. Transfer onion mixture to plate.
• Rub each steak with 1/2 teaspoon chili powder. Season with salt and pepper. Increase heat to high and add steaks to same skillet. Cook as desired, about 6 minutes per side for medium-rare. Transfer to platter. Top steaks with cilantro. Surround with onions and chilies and serve immediately.

PAN SEARED RIB-EYE STEAKS WITH COWBOY COFFEE PAN BLEND

Steps:

• To prepare the coffee blend, combine all the ingredients in a jar with a tight-fitting lid. Shake well.
• To prepare the steaks, preheat the oven to 450 degrees F. Season each steak with the coffee blend, evenly coating all sides and edges. Heat the oil in a large heavy skillet over high heat until just to the smoking point. Add as many steaks to the pan as will fit without overcrowding and sear well, 2 to 3 minutes per side. Transfer the steaks to a baking sheet and repeat with the remaining steaks. Place the steaks in the oven and cook for 5 to 10 minutes for medium rare. Let stand for at least 5 minutes before serving. Or finish on the grill.