Ultimate Cast-Iron

Cowboy Steak

with Chimichurri

Why is it called Cowboy?

A cowboy steak comes from the primal rib section of a cow. Some say it’s called a cowboy steak because cowboys could pick it up by the bone (the “handle” ) to hold it and eat it.

1. Prepare Chimichurri

To a food processor, add cilantro, garlic, red wine vinegar, lime juice, olive oil, smoked paprika, red pepper flakes, salt, & pepper. Pulse until mixture looks like a sauce. Set aside.

2. Bring to Temp

Take the cowboy steak out of the fridge, and allow it to come to room temperature for at least 30 minutes.

3. Season Steak

Generously season both sides of the steak with salt and pepper. Preheat the oven to 500°F.

4. Heat the Skillet

Place a large 10″ cast iron skillet in the oven. Heat for 5 minutes. Remove the skillet from the oven and place on a burner set to HIGH heat. Immediately add cowboy steak to the pan.

5. Time to Sear

Sear for 2-3 min. until you have nice browning, add butter and halved garlic heads (cut side down) to the pan. Flip the steak and sear on the other side for another 3 minutes.

5. Move to Oven

Immediately place the skillet in the oven and cook for 9 minutes. Flip the steaks and cook for another     4-5 minutes on the other side (for medium rare).

6. Rest & Serve

Let steaks rest for 5 minutes. Serve with chimichurri sauce