Cowboy Petite Sirloin Steaks (Marinade for 24 Hours)

on
 

















Ingredients

Cowboy Steak Rub
2 tablespoons chili powder
1-1/2 teaspoons ground coffee
1-1/2 teaspoons paprika
1-1/2 teaspoons ground cumin
1-1/2 teaspoons brown sugar
1-1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
1/4 pinch of cayenne pepper

Optional:
1 tablespoon olive oil
1 tablespoons Worcestershire sauce

Cowboy Butter
170 grams (3/4 cup) unsalted butter
2 garlic cloves garlic, minced
1 teaspoon Dijon mustard
2 tablespoons finely minced fresh Italian parsley (flat leaves)
1/8 teaspoon coarse Kosher salt, or more to taste
1/8 teaspoon red pepper flakes, or more to taste
1/8 teaspoon freshly ground black pepper, or more to taste
Zest and juice of 1/2 lemon

To Serve
Garlicky Baby Potatoes and Mushrooms
Steamed Broccoli
Frozen roasted corn


Directions

1. Marinade the steak for 2 to 24 hours. Add the steak rub ingredients to a plastic bag and mix well. Add the steaks, close the bag, and cover all the steak surfaces. Refrigerate for at least 2 hours or preferably 24 hours. 

2. Prepare steaks for cooking. Remove the steaks from the fridge and let set out for 30 minutes before cooking, discard marinade and pat dry the stakes with a kitchen towel.

3. Heat the skillet. Heat a cast iron skillet over medium-high heat until very hot. Add ½ tablespoon of olive oil to the skillet.

4. Sear the steaks. Place steaks in the skillet for about 4 minutes on the first side without moving them.

5. Cook and flip. Flip the steaks and cook for an additional 4-6 minutes, depending on desired doneness. We prefer medium 145°F with a pink center.
  • Rare: 125°F. Cool, red center.
  • Medium Rare: 135°F. Warm, red center with a hint of pink.
  • Medium: 145°F. Pink center.
  • Medium Well: 150°F. Slightly pink center.
  • Well Done: 160°F and above. Little to no pink, fully cooked.
6. Resting the steaks. Add a tablespoon of cowboy butter to each steak. Remove steaks to a cutting board, add about a tablespoon of cowboy butter over each steak, and spread it evenly. Cover with tin foil and allow the steaks to rest for 10 minutes before slicing. 

Alternatively, when the second side of the steaks has cooked for 3 minutes, add 2 tablespoons of cowboy butter to the skillet. Once melted, tilt the pan for easy scooping and spoon the melted butter over the steaks for about 1 minute.


Notes






Comments

Post a Comment