Cowboy Steak

01Method

1. 1

   Assemble all ingredients before you begin.

2. 2

   To make the compound butter, mix together the butter, parsley, mustard, rosemary, smoked paprika, garlic, and cayenne in a small bowl. Transfer to a sheet of waxed paper and roll into a log shape. Wrap tightly and refrigerate until solid, at least 30 minutes and up to one week.

3. 3

   Remove the steak from the refrigerator and allow it to sit at room temperature for 45 minutes before cooking.

4. 4

   Heat the oven to 400°F (200°C). Set a wire rack inside a foil-lined rimmed baking sheet and set aside.

5. 5

   Warm the oil in a large cast iron skillet over medium-high heat until it just begins to smoke. Coat the steak thoroughly with salt and cracked pepper.

6. 6

   Brown the steak in the hot skillet for 5 minutes on each side, then sear the fat cap for an additional 2 minutes. Transfer the steak to the rack on the prepared baking sheet.

7. 7

   Roast in the oven for about 45 minutes, until an instant-read thermometer reads 135°F (57°C) for medium-rare or 150°F (65°C) for medium.

8. 8

   Move the steak to a cutting board, loosely cover with foil, and rest for 10 minutes to allow the internal temperature to finish rising.

9. 9

   Separate the meat from the bone with a knife, then slice thinly against the grain. Top the slices with pats of the compound butter and serve.