Ingredients
Method
Make the Cowboy Butter
- In a small bowl, combine the softened butter, minced garlic, parsley, chives, Dijon mustard, lemon juice, lemon zest, red pepper flakes, and ¼ teaspoon salt. Stir until fully combined and set aside at room temperature.
Par-Cook the Potatoes
- Bring a large pot of salted water to a boil. Add the halved baby Yukon gold potatoes and cook for 8 to 10 minutes, until just fork-tender. Drain well and pat dry with a clean kitchen towel.
Season the Steaks
- Pat the steaks completely dry with paper towels. Season both sides with ½ teaspoon smoked paprika, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
Sear the Steaks
- Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon olive oil. Once the oil is hot and shimmering, add the steaks. Sear undisturbed for 3 to 4 minutes per side for medium-rare (internal temp 130–135°F) or 4 to 5 minutes per side for medium (140–145°F). Transfer to a plate, tent loosely with foil, and rest for 5 minutes.
Crisp the Potatoes
- In the same skillet over medium-high heat, add the remaining 1 tablespoon olive oil. Place the potatoes cut-side down and cook undisturbed for 5 to 6 minutes until golden and crispy. Toss and cook for an additional 3 to 4 minutes. Season with the remaining ½ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
Add the Cowboy Butter
- Reduce heat to medium-low. Add half of the cowboy butter to the skillet and toss to coat the potatoes. Slice the rested steaks and return them to the skillet, or plate separately. Spoon the remaining cowboy butter over the steak and potatoes. Serve immediately.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the potatoes in a skillet for best texture. Reheat the steak gently over low heat to avoid overcooking.
Lighten it up: To reduce the saturated fat, use 4 tablespoons of butter instead of 6 and add an extra tablespoon of fresh lemon juice to keep the sauce bright and flavorful. The dish is still incredibly delicious and much lighter!
Sodium tip: Using unsalted butter gives you full control over the sodium in this dish. Taste as you go and season the steak, potatoes, and butter sauce in layers for the best, most balanced result.