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
- 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)
- 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.
- 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.
- 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.