Serves 1
Directions
- 1Fire up the grill with some charcoal and begin boiling a large pot of water.
- 2Cut all the potatoes across the middle.
- 3Boil potatoes until their internal temperature reaches 200°F.
- 4Dunk potatoes into a bowl of ice water and chill for 5 minutes.
- 5Peel off the potato skin.
- 6Mash the potatoes.
- 7Add corn starch, parsley, Parmesan, salt, and pepper to the mashed potatoes.
- 8Form the potato mixture into tiny balls.
- 9Place the potato balls in the freezer for at least 1 hour.
- 10Cook the NY strip steaks until their internal temperature reaches 125°F.
- 11Melt butter in a pan for the cowboy butter sauce.
- 12Add minced garlic, paprika, Dijon mustard, red pepper chili flakes, parsley, chives, salt, and pepper to the melted butter.
- 13Whisk the cowboy butter ingredients together.
- 14Heat up a pot of oil on the grill.
- 15Coat croquettes in beaten egg.
- 16Cover croquettes in the breadcrumb mixture.
- 17Place croquettes in the hot oil once it reaches 350°F.
- 18Fry croquettes until golden brown.
- 19Garnish the cooked croquettes with more parsley and Parmesan.
- 20Slice the cooked steak.
- 21Serve the croquettes and steak together.
- 22Drizzle 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 Kamado grilllarge potbowltongsskilletwhiskbaking sheetspider skimmer
Tips
- Optionally, place the croquettes in the fridge for an hour after coating to allow the coating to set.
- Do not fry croquettes too long or they may start to fall apart.
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