Cowboy Steak Potato Casserole: Prepare to lasso your taste buds with a hearty and unforgettable dish! Imagine sinking your teeth into tender, juicy steak nestled amongst creamy, cheesy potatoes, all baked to golden perfection. This isn’t just dinner; it’s a culinary adventure that brings the spirit of the Wild West right to your kitchen table.

While the exact origins of Cowboy Steak Potato Casserole are shrouded in campfire smoke and tall tales, it undoubtedly draws inspiration from the resourceful and robust cooking traditions of cowboys and ranchers. These hard-working individuals needed meals that were filling, easy to prepare, and packed with enough energy to fuel their long days on the range. This casserole perfectly embodies those qualities.

What makes this dish so irresistible? It’s the symphony of flavors and textures! The savory steak, often seasoned with bold spices, provides a satisfying protein punch. The potatoes, creamy and comforting, offer a delightful contrast. And let’s not forget the cheese a generous layer of melted goodness that binds everything together in perfect harmony. Plus, it’s incredibly convenient! You can assemble it ahead of time and simply pop it in the oven when you’re ready to eat. Whether you’re feeding a hungry family or hosting a casual gathering, this Cowboy Steak Potato Casserole is guaranteed to be a crowd-pleaser.

Ingredients:

For the Cowboy Steak:

2 (1.5-2 inch thick) Cowboy Steaks (bone-in ribeye), about 2-2.5 lbs each
2 tablespoons olive oil
2 tablespoons kosher salt
1 tablespoon black pepper, freshly ground
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional, for heat)
2 sprigs fresh rosemary
4 cloves garlic, smashed
4 tablespoons butter

For the Potato Casserole:

5 lbs Yukon Gold potatoes, peeled and cubed
1 cup heavy cream
1 cup whole milk
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped green onions
2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Optional: Crispy fried onions for topping

Preparing the Cowboy Steaks:

Prepare the Steaks: Take the cowboy steaks out of the refrigerator at least 30 minutes, and up to an hour, before cooking. This allows them to come closer to room temperature, which helps them cook more evenly. Pat the steaks dry with paper towels. This is crucial for getting a good sear.
Season the Steaks: In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Generously rub this mixture all over both sides of the steaks, ensuring they are evenly coated. Don’t be shy with the seasoning!
Sear the Steaks: Heat the olive oil in a large, heavy-bottomed skillet (cast iron is ideal) over high heat until it’s shimmering and almost smoking. Carefully place the steaks in the hot skillet, making sure not to overcrowd the pan. You may need to cook them one at a time depending on the size of your skillet. Sear the steaks for 3-4 minutes per side, until a deep, golden-brown crust forms. This is where you get that amazing flavor!
Add Aromatics and Butter: Reduce the heat to medium. Add the smashed garlic cloves and rosemary sprigs to the skillet. Add the butter to the pan, allowing it to melt and foam. As the butter melts, tilt the pan and use a spoon to baste the steaks with the melted butter, garlic, and rosemary. Continue basting for another 2-3 minutes per side.
Check the Temperature: Use a meat thermometer to check the internal temperature of the steaks. For medium-rare, aim for 130-135°F (54-57°C); for medium, aim for 135-145°F (57-63°C); for medium-well, aim for 145-155°F (63-68°C). Remember that the temperature will continue to rise slightly as the steaks rest.
Rest the Steaks: Remove the steaks from the skillet and place them on a cutting board. Tent them loosely with foil and let them rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Slice and Serve: After resting, slice the steaks against the grain and serve immediately.

Preparing the Potato Casserole:

Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
Boil the Potatoes: Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork but not falling apart.
Drain and Mash the Potatoes: Drain the potatoes thoroughly in a colander. Return the potatoes to the pot. Using a potato masher or an electric mixer, mash the potatoes until smooth.
Add Dairy and Seasonings: Add the heavy cream, whole milk, softened cream cheese, sour cream, and melted butter to the mashed potatoes. Mix until everything is well combined and the mixture is smooth and creamy. Add the kosher salt, black pepper, garlic powder, and onion powder. Mix well to incorporate the seasonings. Taste and adjust seasonings as needed.
Incorporate Cheese and Green Onions: Stir in the shredded cheddar cheese, shredded Monterey Jack cheese, and chopped green onions. Reserve a small amount of cheese for topping, if desired.
Transfer to Baking Dish: Pour the potato mixture into the prepared baking dish, spreading it evenly.
Top with Cheese (Optional): If desired, sprinkle the reserved shredded cheese over the top of the potato casserole. You can also add crispy fried onions at this stage for extra flavor and texture.
Bake the Casserole: Bake in the preheated oven for 30-40 minutes, or until the casserole is heated through and the top is golden brown and bubbly.
Rest Before Serving: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set slightly.

Assembling and Serving:

Slice the Steak: After the cowboy steaks have rested, slice them against the grain into 1/2-inch thick slices. This will make them easier to eat and more tender.
Serve Together: Serve the sliced cowboy steak alongside a generous portion of the potato casserole. You can drizzle any pan juices from the steak over the casserole for added flavor.
Garnish (Optional): Garnish with extra chopped green onions or a sprinkle of fresh parsley for a pop of color.
Enjoy! This Cowboy Steak and Potato Casserole is a hearty and satisfying meal that’s perfect for a special occasion or a weekend dinner. Enjoy!