MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pioneer Woman's Tender Cowboy Steak
Categories: Beef, Herbs
Yield: 6 servings

MMMMM---------------------------STEAK--------------------------------
2 (2 lb ea)) cowboy steaks; 2"
- to 2 1/2" thick
2 ts Kosher salt
1 ts Ground black pepper
1 tb Vegetable oil; opti

MMMMM-------------------RANCH COMPOUND BUTTER------------------------
1/4 c Unsalted butter; softened
1 1/2 ts Ranch seasoning
1 1/2 ts Chopped fresh parsley

Remove the steaks from the refrigerator and season all
sides generously with salt and pepper. Let sit at room
temperature for 30 minutes.

Meanwhile, combine the softened butter, ranch seasoning
and parsley in a small bowl until evenly mixed. Transfer
the butter to a piece of plastic wrap and roll it into a
small log. Refrigerate the compound butter for at least
30 minutes until firm.

Set up your gas or charcoal grill with the coals or
flames under one half of the cooking grates so there are
two distinct cooking zones. Preheat to medium-high heat
(about 425+IF/218+IC) for 15 minutes, then place the steaks
over direct heat (the side with the flame or coals).
Sear for 3-5 minutes per side until deeply charred grill
marks form.

To cook steak in a skillet: Preheat the oven to 375+:.
Meanwhile, heat a large cast-iron skillet over
medium-high heat on your stovetop until very hot. Next,
coat the bottom of the skillet with 1 tablespoon of oil.
Place one steak in the skillet and sear for 3-5 minutes
on each side until a deeply golden crust forms. Then,
using a spoon, tilt the pan and remove some of the fat
drippings; discard. Reduce the heat to medium and then
turn the steak onto its side and sear the fat cap for 1
minute.

Transfer the steaks to the indirect cooking zone of your
grill (the side with no coals). Cover and cook for an
additional 8-16 minutes for a perfect medium rare
steak. Remove promptly to a carving board.

To cook steak in a skillet: Transfer the skillet to the
oven and cook for 8-16 minutes, or until the internal
temperature closest to the bone reaches 132+: (for medium
rare). Remove promptly from the skillet and transfer to
a carving board.

Top steaks with a generous slice of ranch butter, cover,
and let rest for 5 minutes. To serve, carve the steak
off the bone and thinly slice it against the grain.
Serve immediately.

Ree Drummond

Makes: 6 (or more) servings

RECIPE FROM: https://www.tasteofhome.com

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