Cast Iron Cowboy Steak with Loaded Mashed Potatoes

Cast Iron Cowboy Steak with Loaded Mashed Potatoes ingredients

• 2 lbs Cowboy Ribeye Steak (bone-in, 2 inches thick)
• 1 tbsp kosher salt
• 1 tsp black pepper, freshly cracked
• 1 tbsp olive oil
• 4 tbsp unsalted butter
• 3 cloves garlic cloves, smashed
• 2 sprigs fresh rosemary sprigs
• 1.5 lbs Yukon Gold potatoes, peeled and quartered
• 4 slices bacon slices, cooked crisp and crumbled
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 cup sour cream
• 1/4 cup whole milk, warmed
• 2 tbsp unsalted butter, melted
• 2 tbsp chives, chopped
• to taste salt
• to taste black pepper

How to make Cast Iron Cowboy Steak with Loaded Mashed Potatoes

1. Remove the 2 lbs Cowboy Ribeye Steak from the refrigerator at least 45-60 minutes before cooking to allow it to come to room temperature, which helps ensure even cooking.
2. Preheat your oven to 400°F (200°C). Pat the steak thoroughly dry with paper towels to achieve a good sear, then season generously all over with 1 tbsp kosher salt and 1 tsp freshly cracked black pepper.
3. Place the 1.5 lbs quartered Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water, bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes until the potatoes are fork-tender.
4. While potatoes cook, heat a large cast iron skillet over high heat for 5-7 minutes until it begins to smoke lightly. Add 1 tbsp olive oil to the hot skillet.
5. Carefully place the seasoned steak into the hot skillet. Sear undisturbed for 3-4 minutes per side until a deep, crusty brown sear develops. Use tongs to sear the edges of the steak for about 1 minute per edge.
6. Reduce the heat to medium. Add 4 tbsp unsalted butter, 3 smashed garlic cloves, and 2 fresh rosemary sprigs to the skillet. Tilt the skillet and baste the steak repeatedly with the melted butter and aromatics for 1-2 minutes.
7. Transfer the skillet to the preheated 400°F oven and roast for 8-15 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare. Adjust cooking time for desired doneness (130-135°F for medium).
8. Remove the steak from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes. This crucial step allows the juices to redistribute, resulting in a more tender and flavorful steak.
9. Drain the cooked potatoes thoroughly and return them to the empty pot. Mash the potatoes with a potato masher or fork until smooth. Stir in 2 tbsp melted unsalted butter, 1/2 cup sour cream, 1/4 cup warmed whole milk, and season with salt and pepper to taste.
10. Fold in the 1/2 cup shredded sharp cheddar cheese, 4 crumbled bacon slices (reserving some for garnish), and 1 tbsp of the chopped chives into the mashed potatoes until just combined. Taste and adjust seasoning as needed.
11. Slice the rested cowboy steak against the grain into thick slices. Serve immediately alongside the warm loaded mashed potatoes, garnished with the remaining crumbled bacon and 1 tbsp fresh chopped chives.

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