Directions
- 1Fire up the grill with some charcoal.
- 2Begin boiling a large pot of water.
- 3Cut all the potatoes across the middle and boil until the internal temperature reaches 200°F.
- 4Dunk the potatoes into a bowl of ice water and chill for 5 minutes.
- 5Peel off the skin from the potatoes.
- 6Mash the potatoes and add corn starch, parsley, Parmesan, salt, and pepper.
- 7Form the potato mixture into tiny balls.
- 8Place the potato balls in the freezer for at least 1 hour.
- 9Cook the NY strips until the internal temperature reaches 125°F for a solid crust.
- 10Make the cowboy butter by melting butter in a skillet over the grill.
- 11Add garlic, paprika, Dijon mustard, red pepper chili flakes, parsley, chives, salt, and pepper to the melted butter and whisk until combined.
- 12Break out the croquettes from the freezer.
- 13Quickly coat the croquettes in egg.
- 14Cover the croquettes in the breadcrumb mixture (2 parts breadcrumbs, 1 part flour, with some Cowboy Butter seasoning).
- 15Heat up a pot of oil until it reaches 350°F.
- 16Place the croquettes into the hot oil and fry until golden brown and crispy.
- 17Garnish the cooked croquettes with more parsley and Parmesan.
- 18Place the croquettes around the sliced steak in a skillet.
- 19Douse 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
- 1 Cowboy Butter seasoning
- 1 Frying oil
- 1 stick butter
- 3 garlic cloves, minced
- 1 tsp paprika
- 1 Tbsp Dijon mustard
- 1 tsp red pepper chili flakes
- 1 Tbsp chives
- 1 Salt
- 1 pepper
Equipment
Platinum Kamado grillcharcoallarge potbowltongsskilletwhiskforkbaking sheetstrainer
Tips
- Don't fry croquettes too long or they may start to fall apart.
- You can place the coated croquettes in the fridge for an hour to allow the coating to set.
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