Cowboy Butter Steak and Potatoes
A comforting dish featuring juicy steak topped with a rich buttery spread, served with creamy mashed potatoes and vibrant asparagus.
Ingredients
For the Steak and Vegetables
- 2 pounds steak filet (ribeye or NY strip) Choose tender cuts for juicy bites.
- 4-5 tablespoons avocado oil Perfect for searing.
- 2 tablespoons blackened Cajun seasonings Adds a kick to the beef.
- 1 pound asparagus (cleaned and trimmed) Balances the meal and adds color.
- 2 cans sweet corn (15.25 ounces each, drained) Easy way to add sweetness.
For the Mashed Potatoes
- 4 pounds russet potatoes The backbone of creamy mashed potatoes.
- 1 cup half and half (warmed) Creates a velvety texture.
- 6 tablespoons butter (melted) More butter means more flavor.
- 2/3 cup Monterey jack cheese (shredded) Adds creaminess.
- 1/3 cup parmesan (grated) For nutty flavor.
- 1/2 teaspoon garlic powder Enhances garlic flavor.
- 1/2 teaspoon salt Essential for balancing flavors.
- 1/2 teaspoon freshly cracked pepper Brings everything together.
For the Cowboy Butter
- 6 tablespoons butter (softened) Creates the flavorful sauce.
- 4 cloves garlic (minced) For aromatic butter blend.
- 1/2 lemon zest of Brightens the dish.
- 2 teaspoons lemon juice Adds a fresh zing.
- 2 teaspoons Dijon mustard For a hint of tanginess.
- 1/2 teaspoon paprika Brings warmth.
- 1/2 teaspoon red pepper flakes Adds a gentle kick.
- 1/4 teaspoon dried thyme Earthy flavors that complement the dish.
- 1 tablespoon chives (or green onions, sliced) For garnish.
- 1-2 tablespoons fresh parsley (minced) Adds a pop of color.
Instructions
Preparation
- Peel and cut the russet potatoes into 1-inch chunks. Place them in salted water and bring to a boil. Cook for about 15–20 minutes until fork-tender, then drain.
- Heat a large skillet over medium-high heat and add avocado oil. Season steak with Cajun seasonings and sear for 4-5 minutes on each side. Remove and let rest.
- In a large bowl, combine drained potatoes with warmed half and half, 3 tablespoons melted butter, garlic powder, salt, pepper, Monterey jack cheese, and parmesan cheese. Mash until creamy, leaving some lumps.
- In the same skillet, sauté asparagus for about 4-5 minutes until tender-crisp. Add sweet corn and cook for another 2-3 minutes. Season with salt and pepper.
- Mix softened butter, minced garlic, lemon zest, lemon juice, Dijon mustard, paprika, red pepper flakes, dried thyme, chives, and parsley in a small bowl for the cowboy butter.
- On a serving platter, layer mashed potatoes, sautéed asparagus and corn, and steak pieces. Drizzle with cowboy butter.
Notes
Leftovers can be stored for up to 3 days. Reheat in the oven at 350°F or in the microwave. For a lighter version, substitute cowboy butter with Greek yogurt.