Cowboy Butter Steak and Croquettes

60 mins
Serves 1
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Directions

  1. 1Fire up the grill with some charcoal.
  2. 2Fire up the grill with some charcoal.
  3. 3Fire up the grill with some charcoal.
  4. 4Begin boiling a large pot of water.
  5. 5Begin boiling a large pot of water.
  6. 6Begin boiling a large pot of water.
  7. 7Cut all the potatoes across the middle and boil until the internal temperature reaches 200°F.
  8. 8Cut all the potatoes across the middle and boil until the internal temperature reaches 200°F.
  9. 9Cut all the potatoes across the middle and boil until the internal temperature reaches 200°F.
  10. 10Dunk the potatoes into a bowl of ice water and chill for 5 minutes.
  11. 11Dunk the potatoes into a bowl of ice water and chill for 5 minutes.
  12. 12Dunk the potatoes into a bowl of ice water and chill for 5 minutes.
  13. 13Peel off the skin from the potatoes.
  14. 14Peel off the skin from the potatoes.
  15. 15Peel off the skin from the potatoes.
  16. 16Mash the potatoes and add corn starch, parsley, Parmesan, salt, and pepper.
  17. 17Mash the potatoes and add corn starch, parsley, Parmesan, salt, and pepper.
  18. 18Mash the potatoes and add corn starch, parsley, Parmesan, salt, and pepper.
  19. 19Form the potato mixture into tiny balls.
  20. 20Form the potato mixture into tiny balls.
  21. 21Form the potato mixture into tiny balls.
  22. 22Place the potato balls in the freezer for at least 1 hour.
  23. 23Place the potato balls in the freezer for at least 1 hour.
  24. 24Place the potato balls in the freezer for at least 1 hour.
  25. 25Cook the NY strips until the internal temperature reaches 125°F for a solid crust.
  26. 26Cook the NY strips until the internal temperature reaches 125°F for a solid crust.
  27. 27Cook the NY strips until the internal temperature reaches 125°F for a solid crust.
  28. 28Make the cowboy butter by melting butter in a skillet over the grill.
  29. 29Make the cowboy butter by melting butter in a skillet over the grill.
  30. 30Make the cowboy butter by melting butter in a skillet over the grill.
  31. 31Add garlic, paprika, Dijon mustard, red pepper chili flakes, parsley, chives, salt, and pepper to the melted butter and whisk until combined.
  32. 32Add garlic, paprika, Dijon mustard, red pepper chili flakes, parsley, chives, salt, and pepper to the melted butter and whisk until combined.
  33. 33Add garlic, paprika, Dijon mustard, red pepper chili flakes, parsley, chives, salt, and pepper to the melted butter and whisk until combined.
  34. 34Break out the croquettes from the freezer.
  35. 35Break out the croquettes from the freezer.
  36. 36Break out the croquettes from the freezer.
  37. 37Quickly coat the croquettes in egg.
  38. 38Quickly coat the croquettes in egg.
  39. 39Quickly coat the croquettes in egg.
  40. 40Cover the croquettes in the breadcrumb mixture (2 parts breadcrumbs, 1 part flour, with some Cowboy Butter seasoning).
  41. 41Cover the croquettes in the breadcrumb mixture (2 parts breadcrumbs, 1 part flour, with some Cowboy Butter seasoning).
  42. 42Cover the croquettes in the breadcrumb mixture (2 parts breadcrumbs, 1 part flour, with some Cowboy Butter seasoning).
  43. 43Heat up a pot of oil until it reaches 350°F.
  44. 44Heat up a pot of oil until it reaches 350°F.
  45. 45Heat up a pot of oil until it reaches 350°F.
  46. 46Place the croquettes into the hot oil and fry until golden brown and crispy.
  47. 47Place the croquettes into the hot oil and fry until golden brown and crispy.
  48. 48Place the croquettes into the hot oil and fry until golden brown and crispy.
  49. 49Garnish the cooked croquettes with more parsley and Parmesan.
  50. 50Garnish the cooked croquettes with more parsley and Parmesan.
  51. 51Garnish the cooked croquettes with more parsley and Parmesan.
  52. 52Place the croquettes around the sliced steak in a skillet.
  53. 53Place the croquettes around the sliced steak in a skillet.
  54. 54Place the croquettes around the sliced steak in a skillet.
  55. 55Douse or dip the steak and croquettes with the cowboy butter.
  56. 56Douse or dip the steak and croquettes with the cowboy butter.
  57. 57Douse or dip the steak and croquettes with the cowboy butter.

Ingredients

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