Cowboy Butter Steak and Croquettes

Serves 1
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Directions

  1. 1Fire up the grill with some charcoal.
  2. 2Begin boiling a large pot of water.
  3. 3Cut all the potatoes across the middle and boil until the internal temperature reaches 200°F.
  4. 4Dunk potatoes into a bowl of ice water and chill for 5 minutes.
  5. 5Peel off the skin from the softened potatoes.
  6. 6Mash up the peeled potatoes.
  7. 7Add corn starch to the mashed potatoes.
  8. 8Add parsley to the mashed potatoes.
  9. 9Add Parmesan to the mashed potatoes.
  10. 10Add salt and pepper to the mashed potatoes.
  11. 11Form the potato mixture into small balls.
  12. 12Place the potato balls in the freezer for at least 1 hour to chill.
  13. 13Cook up the NY strips on the grill until the internal temperature reaches 125°F.
  14. 14While the steak is cooking, melt butter in a pan for the cowboy butter sauce.
  15. 15Add garlic, paprika, and Dijon mustard to the melted butter.
  16. 16Add red pepper chili flakes to the butter mixture.
  17. 17Add parsley and chives to the butter mixture.
  18. 18Whisk all the cowboy butter ingredients together until combined.
  19. 19Break eggs into a bowl and whisk them for the croquette coating.
  20. 20Coat the chilled potato croquettes in the beaten egg.
  21. 21Cover the egg-coated croquettes in the breadcrumb and flour mixture.
  22. 22Heat a pot of oil to 350°F.
  23. 23Fry the breaded croquettes in the hot oil until golden brown and crispy.
  24. 24Remove the fried croquettes from the oil.
  25. 25Garnish the croquettes with more parsley.
  26. 26Garnish the croquettes with more Parmesan.
  27. 27Arrange the sliced steak and croquettes in a pan.
  28. 28Drizzle 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 c 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

Platinum Kamadogrilllarge potbowl of ice waterfrying panskilletwhiskbowlbaking sheettongsmesh strainer

Tips

  • Don't fry croquettes too long or they may start to fall apart.
  • Optionally, place coated croquettes in the fridge for an hour to allow the coating to set.
Cowboy Butter Steak and Croquettes | Clip Recipe