Cowboy Butter Steak and Croquettes

Directions

  1. 1Fire up the grill with some charcoal and begin boiling a large pot of water.
  2. 2Cut all the potatoes across the middle and boil until internal temp reaches 200°F in the potatoes.
  3. 3Dunk potatoes into a bowl of ice water and chill for 5 minutes.
  4. 4Peel off the skin from the chilled potatoes.
  5. 5Mash the potatoes and add corn starch, parsley, Parmesan, salt, and pepper.
  6. 6Mix the mashed potato ingredients.
  7. 7Form the potato mixture into tiny balls and place them in the freezer for at least 1 hour.
  8. 8Cook the NY strips on the grill until the internal temperature reaches 125°F.
  9. 9Melt butter in a pan for the cowboy butter sauce.
  10. 10Add minced garlic, paprika, Dijon mustard, red pepper chili flakes, parsley, chives, salt, and pepper to the melted butter.
  11. 11Whisk the cowboy butter ingredients together until well combined.
  12. 12Crack eggs into a bowl and whisk.
  13. 13Coat the croquettes in the beaten egg.
  14. 14Roll the croquettes in the breadcrumb mixture (2 parts breadcrumbs, 1 part flour, with some Cowboy Butter seasoning).
  15. 15Heat a pot of oil to 350°F and fry the croquettes until golden brown.
  16. 16Remove the fried croquettes from the oil.
  17. 17Garnish the croquettes with more parsley and Parmesan.
  18. 18Slice the cooked steak.
  19. 19Arrange the steak slices and croquettes on a serving platter.
  20. 20Douse or dip the steak and croquettes with the cowboy butter.

Ingredients

  • 2 NY Strips
  • 5 golden potatoes
  • 3 Tbsp corn starch
  • 2 Tbsp parsley
  • 0.25 cup Parmesan
  • 3 eggs
  • 2 parts breadcrumbs
  • 1 part flour
  • Cowboy Butter seasoning
  • Frying oil
  • 1 stick butter
  • 3 garlic cloves, minced
  • 1 tsp paprika
  • 1 Tbsp Dijon mustard
  • 1 tsp red pepper chili flakes
  • 2 Tbsp parsley
  • 1 Tbsp chives
  • Salt
  • pepper

Equipment

grillcharcoallarge potbowltongscutting boardcast iron panwhiskbaking sheetstrainer

Tips

  • Place croquettes in the freezer for at least 1 hour after forming.
  • Optional: Place coated croquettes in the fridge for an hour to allow coating to set before frying.
  • Don’t fry croquettes too long or they may start to fall apart.