Cowboy Steak Plate Recipe
14oz Chargrilled Ribeye served with crispy Sweet Potato Fries, Red Slaw, and Smoky Cowboy Butter.
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Ingredients
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Steak
Sweet Potato Fries
Red Slaw
Smoky Cowboy Butter
Method
Steak
- 1
Prepare the Ribeye
Take the ribeye steak out of the refrigerator and let it come to room temperature for about 30 minutes. Pat it dry with paper towels.
- 2
Season the Steak
Rub the steak with olive oil, then season generously with salt, black pepper, garlic powder, and onion powder on both sides.
- 3
Sweet Potato Fries
- 4
Prepare Sweet Potatoes
Preheat the oven to 425°F (220°C). Peel and cut the sweet potatoes into fries.
- 5
Season and Bake
In a mixing bowl, toss the sweet potato fries with olive oil, salt, paprika, and black pepper. Spread them in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy.
Red Slaw
- 6
Prepare the Slaw
In a large bowl, combine shredded red cabbage and grated carrots.
- 7
Make the Dressing
In a small bowl, whisk together apple cider vinegar, olive oil, honey, salt, and black pepper.
- 8
Combine and Serve
Pour the dressing over the cabbage and carrots, then toss until well combined. Let sit for 10 minutes before serving.
Smoky Cowboy Butter
- 9
Prepare the Butter
In a mixing bowl, soften the unsalted butter at room temperature.
- 10
Mix Ingredients
Add smoked paprika, garlic powder, Worcestershire sauce, and chopped parsley to the softened butter. Mix until well combined.
- 11
Chill and Serve
Transfer the cowboy butter to a piece of parchment paper, shape it into a log, wrap it up, and refrigerate until firm. Serve atop the grilled steak.
