American·Main Course
Cowboy Butter Steak Toast
A rich and savory steak sandwich featuring a zesty compound butter loaded with garlic, herbs, and lemon, served on thick-cut toasted French bread.
Prep
15m
Cook
25m
Total
40m
Serves
2
Method
- 01
Prepare the cowboy butter by combining the room-temperature butter, garlic, lemon zest, Dijon mustard, salt, Aleppo chili flakes, smoked paprika, black pepper, cayenne, thyme, chives, and parsley in a bowl. Stir until combined, then add the lemon juice and continue mixing until the liquid is fully incorporated and the butter is uniform.
Watch · 0:13
- 02
Place the French bread slices on a lined baking sheet. Spread a generous layer of the cowboy butter on both sides of each slice. Bake in a 400°F (200°C) oven for 10 minutes, flip the slices, and bake for another 10 minutes until well-browned and crispy. Set aside on a cooling rack.
Watch · 1:52
- 03
Transfer the remaining cowboy butter to a piece of plastic wrap, roll it into a thick cylinder, and refrigerate until firm. Cut the steak into two 4-ounce portions and season both sides with kosher salt.
Watch · 3:14
- 04
Heat avocado oil in a skillet over high heat. Pan-fry the steak portions for 3-4 minutes per side for medium-rare. Optionally, use tongs to sear the sides of the steak. Remove the steak to a plate to rest.
Watch · 3:52
- 05
Turn off the heat and add a splash of beef broth to the hot skillet. Use the residual heat to deglaze the pan, scraping up any browned bits, and reduce the liquid until only a few tablespoons remain.
Watch · 4:54
- 06
To assemble, place a steak portion onto a slice of toasted bread. Pour the reduced pan juices over the meat, then top with a thick slice of the chilled cowboy butter and a final garnish of fresh chives.
Watch · 5:37
From Chef John
“Oh yeah, cowboys love cayenne.”
“You guys are after all the Mr. Donnie Hughes of which you should use.”
“When it stops feeling mushy and springs back to the touch, you should be getting close.”