Pan Seared Steak with Cowboy Butter
This is the perfect technique for impressive steak results every time. You can use this technique for many different cuts of steak so choose your favorite and enjoy with a large helping of cowboy butter.
Ingredients
- 4-5 3/4-1 inch thick beef steak prime cut [ribeye, porterhouse, sirloin, or t-bone]
- 1-2 tbsp Course Ground Salt, [Kosher or Sea]
- 1-2 tbsp Course Ground Pepper
- 1/2-1 tbsp Head Country Original Seasoning
- 2-3 tbsp Vegtable Oil
Cowboy Butter: perfect for any steak!
- 1 stick butter softened
- 2 tbsp minced
- 1 tbsp fresh parsley
- 1 tbsp fresh chives
- 1 tsp garlic powder or 1 minced clove
- 1 tbsp prepared horseradish (not horseradish sauce)
- 1 tbsp lemon juice
- 1 tbsp worsteshire sauce
Instructions
- Defrosted/Fresh beef steak at least 3/4 - 1 inch thick prime cut [ribeye, porterhouse, sirloin, or t-bone] patted dry.
- After patting dry apply each steak with a generous amount of salt and pepper.
- Tenderize each steak from both sides. Then add the Head Country seasoning, seasoning lighter than with the salt and peper.
- Let steak sit at room temperature with seasonings at least 1 hour before cooking.
- Wipe skillet with oil, and heat to smoking, med-high to high. Spritz remaining oil onto each steak.
- Add steaks to hot skillet, there will be some smoke, don't worry. Cook steaks, without moving them, until lightly browned on first side, about 2 minutes. Flip steaks and cook until lightly browned on second side, about 2 minutes. Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 to 125 degrees (for medium-rare), 7 to 9 minutes. Now the hardest part of the recipe, let rest for at least 5 preferably for 10 min. Add a large dollop of Cowboy Butter and enjoy!
