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Best Cast Iron Seared Cowboy Steak Recipe with Crispy Shallots and Blue Cheese for Perfect Dinner

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A rich and juicy cast iron seared cowboy steak topped with crispy shallots and creamy blue cheese, perfect for an impressive yet easy dinner.

Ingredients

Scale
  • 1 (2 to 2.5-inch thick) cowboy ribeye steak (bone-in, about 24 oz/680 g)
  • Salt, preferably kosher or sea salt, for seasoning
  • Freshly ground black pepper
  • 2 tbsp olive oil or avocado oil
  • 2 tbsp unsalted butter
  • 2 garlic cloves, smashed
  • 2 sprigs fresh thyme or rosemary (optional)
  • 3 large shallots, thinly sliced
  • 1/2 cup vegetable oil or canola oil
  • Pinch of salt for shallots
  • 1/3 cup crumbled blue cheese (about 75 g)
  • 1 tbsp heavy cream or crème fraîche

Instructions

  1. Bring the steak to room temperature for 15-20 minutes and pat dry with paper towels.
  2. Season the steak generously with salt and freshly ground black pepper on both sides and edges.
  3. Heat 1/2 cup vegetable oil in a small frying pan over medium heat to about 350°F (175°C). Fry thinly sliced shallots in batches for 2-3 minutes until golden and crispy. Drain on paper towels and season with a pinch of salt. Set aside.
  4. Heat a cast iron skillet over high heat until smoking hot, about 5 minutes. Add 2 tbsp olive oil and swirl to coat.
  5. Place the steak in the skillet and sear without moving for 3-4 minutes until a deep brown crust forms. Flip and sear the other side for another 3-4 minutes.
  6. Reduce heat to medium. Add butter, smashed garlic cloves, and thyme or rosemary sprigs. Tilt the pan and spoon melted butter over the steak repeatedly to baste for 2-3 minutes.
  7. Check doneness with an instant-read thermometer aiming for 130°F (54°C) for medium-rare. If needed, reduce heat to low and continue basting and flipping occasionally.
  8. Transfer the steak to a plate and loosely tent with foil. Rest for 10 minutes to allow juices to redistribute.
  9. Mix crumbled blue cheese with heavy cream in a small bowl until creamy but slightly chunky.
  10. Slice the rested steak against the grain, spoon the blue cheese mixture over the top, and sprinkle with crispy shallots before serving.

Notes

For a smoky flavor, finish the steak in a preheated 400°F (205°C) oven for 3-4 minutes after searing. Resting the steak is crucial for juicy results. Fry shallots in batches to avoid steaming. Use a thermometer for precise doneness. Blue cheese can be swapped with feta or goat cheese for milder flavor. Leftover steak should be reheated gently to maintain tenderness.

Nutrition

Keywords: cowboy steak, cast iron steak, seared steak, crispy shallots, blue cheese, dinner recipe, steak recipe, easy steak, cast iron skillet

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