Pan-Seared Cowboy Steak with Parsley Butter and Parsnip Hash

Steak so good you'll wanna start herding cattle.

It’s no secret that we enjoy a nice steak from time to time. But then there are steaks that make us question everything that we know and hold dear. Enter the dry-aged black angus cowboy steak we recently purchased at Ottomanelli & Sons. A manly bone-in ribeye, this flavorful cut gets its name from when cowboys would cook them and flip them by using the bone as a handle. Not sure if Google was lying to us, but it makes us want to eat meat and punch something. Keep it civil with some sweet roasted parsnips.

Equipment Needed: 1 Cast Iron Skillet (or Oven-safe Frying Pan), Spatula, 1 Baking Pan, Chef’s Knife, Cutting Board, Vegetable Peeler

Serving Suggestion: Individual Plating

Servings: 1 if you’re hungry, 2 if you like the person you’re eating with

Suggested Wine Pairing: Something red; we prefer heavier reds like  Zinfandels, Cabernet Sauvignon and Malbec

Suggested Beer Pairing: IPA, Brown Ale, Stout, Porter

Ingredients:

  • 1 lb cowboy steak (or any steak you prefer, really) (about $15/lb)
  • Fresh flat leaf parsley (about $3/bunch)
  • 1/4 stick of butter ($4/lb)
  • 1 lb parsnips ($2/lb)
  • 1 shallot (about $4.99/lb)
  • About 4 TBSP honey ($4.25/12 oz)
  • 1 TBSP dried thyme ($3.50/1.25 oz jar)
  • About 4 TBSP extra virgin olive oil ($9.99/34 oz bottle)
  • About 4 TBSP canola oil (around $3/48 oz)
  • Salt
  • Pepper

Preparation:

  • Preheat oven to 425°F. Take the butter and steak out and let them come to room temperature.
  • Peel and wash your parsnips, then cut them into 1/2 inch chunks and put them in the baking pan.
Take the ends off the parsnips, peel and cut into equal-sized chunks for even cooking.

Take the ends off the parsnips, peel and cut into equally sized chunks for even roasting.

  • Toss the pieces with olive oil, thyme, honey, salt and pepper. Pop those puppies in the oven for about 45-60 minutes. They’ll be fork-tender when they’re done.

Give those puppies a solid dose of salt, pepper, thyme and honey.

  • About 15 minutes before the parsnips are done put the skillet over high heat, like super high screaming heat. Salt and pepper both sides of your steak and pour some canola oil in the pan.
  • When the oil starts shimmering, toss the steak in and sear it for two minutes on each side. Once you’ve hit it on both sides, throw it in the oven for another minute then remove and let rest for about 5 minutes for medium rare results. Keep it in the oven a minute longer for medium. Don’t go past that or we’re not friends.
  • Remove about a handful of parsley leaves from the stems and give them a fine chop. Mix them in with the butter and spread over the top of the steak as it rests.
  • Meanwhile, cut the parsnips into smaller chunks, dice a shallot and mix the two together with about another tablespoon of honey. Using the steak pan, put a quick sear on the parsnip mix over medium-high heat. Spread it out as a bed for the steak and begin consumption.
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One response to “Pan-Seared Cowboy Steak with Parsley Butter and Parsnip Hash

  1. Yum – trying tonight – great recipe and hilarious is
    lagniappe (extra). Thanks so much from glorious New
    Orleans!

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