Cowboy Steak Recipe
26 oz served with roasted garlic demi-glace.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak
Demi-Glace
Method
Preparing the Steak
- 1
Season the Steak
Generously season the cowboy steak on both sides with salt and black pepper. Ensure that the seasonings adhere well to the meat.
- 2
- 3
Sear the Steak
Add the steak to the hot skillet and sear for about 4-5 minutes on each side, or until a nice crust forms. Add the rosemary and crushed garlic cloves to the skillet halfway through the cooking time.
- 4
Check Internal Temperature
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C). Cooking times will vary based on thickness.
- 5
Rest the Steak
Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes before slicing.
Making the Demi-Glace
- 6
- 7
- 8
Add Beef Stock
Add the beef stock and fresh thyme. Bring to a simmer and let it reduce for about 15-20 minutes until thickened.
- 9
Finish with Butter
Remove the demi-glace from heat and stir in the butter until melted and the sauce is smooth.
