Description
Perfectly seared cowboy steak paired with a creamy, cheesy potato casserole. Restaurant-quality dining at home!
Ingredients
Scale
- 2 (1.5-2 inch thick) bone-in ribeye steaks (cowboy steaks), about 1.5-2 lbs each
- 2 tablespoons olive oil
- 2 tablespoons kosher salt, divided
- 1 tablespoon black pepper, freshly ground, divided
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 cloves garlic, smashed
- 4 tablespoons butter, unsalted
- 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, unsalted, melted
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh chives
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Dry Brining the Steaks: At least 2 hours (or up to 24 hours) before cooking, generously season the steaks with 1 tablespoon of kosher salt per steak. Coat all sides. Place the steaks on a wire rack set over a baking sheet and refrigerate uncovered.
- Preparing the Spice Rub: In a small bowl, combine the remaining 1 tablespoon of kosher salt, 1 tablespoon of black pepper, garlic powder, onion powder, and smoked paprika. Mix well.
- Seasoning the Steaks: About 30 minutes before cooking, remove the steaks from the refrigerator. Pat them dry with paper towels. Generously rub the spice mixture all over the steaks, pressing it into the meat.
- Preheating the Oven and Skillet: Preheat your oven to 400°F (200°C). Place a large, oven-safe cast iron skillet in the oven while it preheats.
- Searing the Steaks: Carefully remove the hot skillet from the oven and place it on the stovetop over high heat. Add the olive oil to the skillet. Carefully place the steaks in the hot skillet, ensuring they are not touching. Sear the steaks for 3-4 minutes per side, without moving them, until a deep, golden-brown crust forms.
- Adding Aromatics and Butter: Reduce the heat to medium. Add the rosemary sprigs, thyme sprigs, smashed garlic cloves, and butter to the skillet around the steaks. As the butter melts, tilt the skillet and use a spoon to baste the steaks with the melted butter and herbs. Continue basting for 1-2 minutes per side.
- Finishing in the Oven: Transfer the skillet to the preheated oven. Cook the steaks to your desired level of doneness. Use a meat thermometer to check the internal temperature:
- Rare: 125-130°F (52-54°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 135-145°F (57-63°C)
- Medium-well: 145-155°F (63-68°C)
- Well-done: 155°F+ (68°C+) (Not recommended)
Start checking the temperature after about 5-7 minutes.
- Resting the Steaks: Once the steaks reach your desired temperature, remove the skillet from the oven and transfer the steaks to a cutting board. Tent them loosely with foil and let them rest for at least 10 minutes.
- Slicing and Serving: After resting, slice the steaks against the grain and serve immediately. Drizzle with any pan juices from the skillet.
- Preheating the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Boiling the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring 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.
- Draining and Mashing the Potatoes: Drain the potatoes well and return them to the pot. Use a potato masher or an electric mixer to mash the potatoes until smooth.
- Adding the Dairy and Cheese: Add the heavy cream, whole milk, softened cream cheese, sour cream, and melted butter to the mashed potatoes. Mix well until everything is smooth and creamy.
- Seasoning the Potato Mixture: Add the shredded cheddar cheese, shredded Monterey Jack cheese, chopped chives, kosher salt, black pepper, garlic powder, and onion powder to the potato mixture. Stir until well combined.
- Transferring to the Baking Dish: Pour the potato mixture into the prepared baking dish and spread it evenly.
- Baking 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.
- Resting Before Serving: Let the casserole rest for 5-10 minutes before serving.
Notes
- Dry brining the steaks is essential for flavor and tenderness. Don’t skip this step!
- Make sure your skillet is screaming hot before searing the steaks to achieve a beautiful crust.
- Use a meat thermometer to ensure the steaks are cooked to your desired level of doneness.
- Resting the steaks is crucial for juicy, flavorful results.
- For the potato casserole, ensure the cream cheese is softened for easy mixing.
- Adjust seasoning to your personal preference.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes