Cowboy Butter Steak and Potatoes
This Cowboy Butter Steak and Potatoes is easy enough to be a weeknight dinner but sophisticated enough to serve to company. Tender cajun garlic butter steak bites are piled on top of decadent cheesy mashed potatoes and then it all gets smothered in lemon-garlic cowboy butter.
Servings: 4 servings
Ingredients
- 2 lbs steak filet cut into 2-3" pieces ribeye, NY strip, or top sirloin also work
- 4-5 tablespoons avocado oil this has a higher smoke point than olive oil
- 2 tablespoons blackened cajun seasonings store-bought or see notes for my recipe
- 3 tablespoons butter divided
- 1 tablespoon garlic cloves, minced about 2-3 cloves
- 1 lb asparagus cleaned and trimmed
- 2 - 15.25 cans sweet corn drained (or use fresh or frozen/thawed corn)
Cheesy Mashed Potatoes
- 4 lbs russet potatoes
- 1 cup half and half warmed
- 6 tablespoons salted butter melted
- 2/3 cup Monterey jack cheese, shredded or mozzarella, pepper jack, etc.
- 1/3 cup grated parmesan
- 1/2 tsp garlic powder
- 1/2 tsp salt or to taste
- 1/2 freshly cracked pepper
Cowboy Butter
- 6 tablespoons salted butter, softened
- 4 cloves garlic minced
- 1/2 lemon, zest of + 2 teaspoons lemon juice
- 2 teaspoons dijon mustard
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 1/4 tsp dried thyme
- 1 tablespoon chives or green onions sliced
- 1-2 tablespoons fresh parsley minced
- salt and pepper to taste
Instructions
Make the Potatoes
- Peel and quarter potatoes. Add to a pot of cold water and bring to a boil, add salt, then boil until fork tender. Prepare steak while potatoes cook.
Cook the Steak
- Drizzle steak bites with a little avocado oil then season liberally with cajun seasoning. Add 2-3 tablespoons of avocado oil into a large skillet over medium-high heat.
- Add steak to the hot pan, being careful not to overcrowd pan. Cook 2-3 minutes per side, flipping just once. Reduce heat to low, scoot steak to the side of the pan and drain off excess oil if needed.
- Add 2 tablespoons of butter into the pan along with 1 tablespoon minced garlic. Saute steak with the garlic and butter for 1 minute, tossing frequently. Transfer steak into a bowl tented with foil to keep warm.
Mash the Potatoes
- Drain potatoes then add back into the pot and mash with warmed half and half, butter, cheeses, garlic powder, and salt and pepper to taste.
Make Asparagus and Corn
- In the same buttery skillet leftover from the steak, turn it to medium-low heat, add asparagus in an even layer and cook for 10 minutes, turning frequently for even cooking. Remove and set aside.
- Still over medium-low heat add in 1 tablespoon more butter and add in the corn. Cook for 4-5 minutes, tossing frequently. Add salt and pepper to taste.
Make Cowboy Butter and Assemble
- While asparagus and corn are cooking make the cowboy butter. Add 6 tablespoons softened butter into a bowl followed by 4 minced garlic cloves, dijon, lemon zest and juice, seasonings and herbs. Heat in the microwave about 7-10 seconds until barely melted.
- To assemble, serve steak bites on top of mashed potatoes and drizzle cowboy butter over everything (corn and asparagus included).
Notes
*Do not overcrowd the steak in the pan. This prevents it from getting a good sear and instead will resulted in steamed steak - no good.
*You can skip the asparagus and corn and use your favorite sides or veggies. This was our preference and I love the conveniece of cooking them all in the same pan as the steak.
*Internal temperature chart:
Rare: 120–125°F
Medium rare: 130–135°F
Medium: 140–145°F
Medium well: 150–155°F
Well done: 160–165°F Homemade Blackened Seasoning
2 tablespoons smoked paprika regular paprika works too
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Rare: 120–125°F
Medium rare: 130–135°F
Medium: 140–145°F
Medium well: 150–155°F
Well done: 160–165°F Homemade Blackened Seasoning
2 tablespoons smoked paprika regular paprika works too
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Nutrition
Serving: 1 serving | Calories: 1034kcal | Carbohydrates: 34g | Protein: 46g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 164mg