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Restaurants›Love & War in Texas›Cowgirl Recipe

Cowgirl Recipe

Name: Love & War in Texas Cowgirl Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 each bone-in ribeye steak (about 12 oz, 1–1.25 inches thick); 3 tbs kosher salt (for brine); 1 tbs granulated sugar; 2 cups water (warm for dissolving brine); 1 cup ice; 1 tsp black pepper (coarse); 1 tsp garlic powder; 1 tsp onion powder; 1 sprig fresh rosemary (optional, smashed); 2 tbs unsalted butter; 1 tbs olive oil or high-heat oil; 1 lb russet potatoes, peeled and cut into 1–2 inch cubes; 1 tsp salt (for boiling); 2 tbs unsalted butter; 0.5 cup whole milk or half-and-half; 1 clove garlic, minced (or roasted); 0.25 tsp black pepper; 8 oz fresh green beans, trimmed; 1 tbs olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 each lemon (optional, for finishing); 0.125 tsp crushed red pepper flakes (optional)

Inspired by Love & War in Texas

Time1h 5m

Serves1

Brined hand-cut 12 oz ribeye served with two sides

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Ingredients

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Steak & Brine

1 each bone-in ribeye steak (about 12 oz, 1–1.25 inches thick)

3 tbs kosher salt (for brine)

1 tbs granulated sugar

2 cups water (warm for dissolving brine)

1 cup ice

1 tsp black pepper (coarse)

1 tsp Watkins garlic powder

1 tsp Onion powder

1 sprig fresh rosemary (optional, smashed)

2 tbs Unsalted butter

1 tbs olive oil or high-heat oil

Side 1 — Garlic Mashed Potatoes

1 lb russet potatoes, peeled and cut into 1–2 inch cubes

1 tsp salt (for boiling)

2 tbs Unsalted butter

1/2 cup whole milk or half-and-half

1 clove garlic, minced (or roasted)

1/4 tsp black pepper

Side 2 — Charred Skillet Green Beans

8 oz fresh green beans, trimmed

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 each lemon (optional, for finishing)

1/8 tsp crushed red pepper flakes (optional)

Method

Steak & Brine

Make the brine and pre-soak

In a medium bowl, dissolve 3 tbs kosher salt and 1 tbs sugar into 2 cups warm water. Stir in 1 cup ice to chill the solution quickly. Add 1 tsp coarse black pepper, 1 tsp garlic powder, 1 tsp onion powder and the optional smashed rosemary sprig. Place the 12 oz ribeye in a resealable plastic bag or container and pour the cooled brine over the steak so it is fully submerged. Refrigerate for 30 minutes to 1 hour (do not brine longer than 2 hours for a 1–1.25 in steak to avoid over-salting).

Remove and dry

After brining, remove the steak from the brine and discard brine. Pat the steak very dry with paper towels (dry surface = better sear). Let the steak rest at room temperature for 20–30 minutes while you prepare sides and preheat your pan or grill. Season only lightly with additional black pepper; brining provides the salt.

Sear and finish

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tbs oil and swirl. Place the steak in the pan and do not move it for 2–3 minutes to develop a crust. Flip and sear the second side 2–3 minutes. Reduce heat to medium and add 2 tbs unsalted butter to the pan along with any optional smashed rosemary. Tilt the pan and spoon melted butter over the steak for 1–2 minutes while monitoring internal temperature. For a 1–1.25 in ribeye: target 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Total cook time will be about 6–10 minutes depending on thickness and desired doneness. Remove steak to a cutting board and let rest 6–8 minutes before slicing so juices redistribute.

Finish and serve

Slice the rested steak against the grain into 1/4–1/2 inch slices. Spoon any butter from the pan over the slices. Serve immediately with the two prepared sides.

Garlic Mashed Potatoes

Cook potatoes: place peeled, cubed potatoes in a pot and cover with cold water. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

While potatoes cook, warm milk and melt butter together (microwave or small saucepan) and mix in minced garlic to soften and infuse flavor.

Drain potatoes well and return to the hot pot. Mash with a potato masher or ricer until mostly smooth. Stir in the warm butter-milk-garlic mixture until creamy. Season with 1/4 tsp black pepper and additional salt to taste. Keep warm until serving.

Charred Skillet Green Beans

Preheat a large skillet over medium-high heat until hot. Add 1 tbs olive oil, then add trimmed green beans in a single layer if possible.

Sear without stirring for 2–3 minutes to allow char; then toss or stir and continue cooking another 3–4 minutes until beans are tender-crisp and blistered in spots. Season with 1/2 tsp salt, 1/4 tsp black pepper and the optional 1/8 tsp red pepper flakes toward the end of cooking.

Remove from heat and squeeze a little lemon over the beans if using (about 1/4 lemon). Keep warm until plating.