Indulge in the ultimate carnivore's delight with our TCC Reverse Seared Cowboy Steak! This recipe elevates the classic cowboy steak to new heights of flavor and tenderness, thanks to our reverse searing technique. By slow-cooking your steak to perfection before giving it a quick sear, you lock in moisture and create a melt-in-your-mouth texture that's simply irresistible.
TCC Reverse Seared Cowboy Steak with Creamy Horseradish Sauce
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TCC Reverse Seared Cowboy Steak with Creamy Horseradish Sauce
Rated 5.0 stars by 1 users
Category
Steak
Cuisine
American
Indulge in the ultimate carnivore's delight with our TCC Reverse Seared Cowboy Steak! This recipe elevates the classic cowboy steak to new heights of flavor and tenderness, thanks to our reverse searing technique. By slow-cooking your steak to perfection before giving it a quick sear, you lock in moisture and create a melt-in-your-mouth texture that's simply irresistible.
Shop TCC Cowboy Steak for the recipe.
Author:TCC Team
Ingredients
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TCC Cowboy Steak
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1/2 stick butter
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1/2 stick butter
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1/2 stick butter
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1 sprig rosemary
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1 sprig thyme
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2 tablespoons horseradish
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1/2 cup sour cream
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1/4 cup mayo
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1 teaspoon Worcestershire
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Salt and pepper to taste
Steak
Horseradish Sauce
Directions
Preheat oven to 275 degrees F.
Season steak with salt and pepper and place on a baking pan lined with a cooling rack.
Place steak in oven for 40-50 minutes until internal temp reads 105-110 degrees F.
When the steak is close to being ready heat a cast iron pan on the stove until smoking.
When steak is done add it to the hot pan.
Cook for 2-3 minutes on one side.
Flip steak over and add the butter, garlic, rosemary and thyme.
Tilt pan and baste the steak with a spoon for another 3-4 minutes until internal temp reads 125-130 degrees F.
Rest steak for 10 minutes.
Cut meat away from the bone and serve with creamy horseradish sauce and your favorite sides.