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Savory Cast Iron Cowboy Steak with Butter Mushrooms

cast iron cowboy steak - featured image
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A quick and easy recipe for a thick, bone-in cowboy ribeye steak seared to perfection in a cast iron skillet, served with rich butter sautéed mushrooms infused with garlic and thyme.

Ingredients

Scale
  • 1 (1.5 to 2-inch thick) bone-in cowboy ribeye steak (about 20–24 oz / 570–680 g)
  • Salt (preferably kosher), to season generously
  • Freshly ground black pepper, to season generously
  • 2 tablespoons vegetable oil or grapeseed oil
  • 12 oz (340 g) cremini or baby bella mushrooms, sliced
  • 3 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (optional)
  • Salt and pepper, to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Take the cowboy steak out of the fridge about 30-45 minutes before cooking to bring it to room temperature. Pat it dry with paper towels.
  2. Season both sides of the steak generously with kosher salt and freshly ground black pepper.
  3. Heat a cast iron skillet over medium-high heat and add the vegetable oil. Heat until the oil just starts to smoke lightly.
  4. Place the steak in the skillet and sear without moving for about 4-5 minutes (6-7 minutes for thicker cuts) until a deep brown crust forms.
  5. Flip the steak and sear the other side for another 4-5 minutes.
  6. Use an instant-read thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. If needed, reduce heat to medium and cook in 1-2 minute increments, flipping occasionally.
  7. Remove the steak from the skillet and tent loosely with foil. Rest for 10 minutes.
  8. While the steak rests, melt 2 tablespoons butter in a clean skillet over medium heat. Add the sliced mushrooms and cook undisturbed for about 4 minutes until golden on one side.
  9. Stir in the minced garlic and thyme leaves. Cook for another 2-3 minutes, stirring occasionally, until mushrooms are tender and fragrant.
  10. Stir in the remaining tablespoon of butter. Season mushrooms with salt and pepper to taste. Toss to coat and remove from heat.
  11. Slice the rested steak against the grain and plate alongside the butter sautéed mushrooms. Sprinkle fresh parsley over the mushrooms.

Notes

Bring the steak to room temperature before cooking for even doneness. Use a thermometer to avoid overcooking. Rest the steak for 10 minutes to keep it juicy. Use a clean skillet for mushrooms to avoid burning. Don’t overcrowd mushrooms to ensure proper browning. For dairy-free, substitute butter with olive oil or vegan butter. For a smoky flavor, grill the steak and finish mushrooms on stovetop.

Nutrition

Keywords: cowboy steak, cast iron skillet, ribeye steak, butter mushrooms, sautéed mushrooms, easy steak recipe, hearty dinner

Find it online: https://blixfood.com/savory-cast-iron-cowboy-steak-with-butter-mushrooms-recipe-easy-and-perfect/