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Cooked Cowboy Butter Steak served with roasted potatoes on a plate.

Cowboy Butter Steak and Potatoes

A delightful blend of bold Cajun flavors and rich buttery goodness, Cowboy Butter Steak and Potatoes is a comfort food favorite that satisfies both the palate and the heart.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
Ingredients Method Notes

Ingredients
  

Steak and Potatoes
  • 2 pounds steak filet (ribeye, NY strip, or top sirloin) Choose your preferred cut for great flavor.
  • 4-5 tablespoons avocado oil Higher smoke point than olive oil.
  • 2 tablespoons blackened Cajun seasonings Store-bought or homemade blend.
  • 4 pounds russet potatoes Perfect for creamy mashing.
  • 1 cup half and half, warmed For a luscious texture in mashed potatoes.
  • 6 tablespoons salted butter (melted) Essential for richness in the mash.
  • 2/3 cup Monterey jack cheese, shredded Substitute with mozzarella or pepper jack if preferred.
  • 1/3 cup grated parmesan Adds a nutty flavor to the mashed potatoes.
Vegetables
  • 1 lb asparagus Cleaned and trimmed for freshness.
  • 2 15.25 cans sweet corn, drained Use fresh corn in season for best flavor.
Cowboy Butter
  • 6 tablespoons salted butter (softened) Base for the Cowboy Butter mix.
  • 4 cloves garlic, minced Enhances the flavor of the butter.
  • 1/2 lemon zest Brightens up the richness.
  • 2 teaspoons lemon juice Adds acidity to balance the dish.
  • 2 teaspoons Dijon mustard For a hint of tanginess.
  • 1/2 teaspoon paprika Provides earthy, smoky flavor.
  • 1/2 teaspoon red pepper flakes Adds a touch of heat.
  • 1/4 teaspoon dried thyme Works beautifully with steak.
  • 1 tablespoon chives or green onions, sliced A fresh garnish.
  • 1-2 tablespoons fresh parsley, minced Brings freshness as a garnish.
Seasoning
  • 1/2 teaspoon garlic powder Enhances the garlic flavor in the potatoes.
  • 1/2 teaspoon salt (or to taste) Adjust for balanced seasoning.
  • 1/2 teaspoon freshly cracked pepper Essential seasoning for flavor.

Method
 

Make the Potatoes
  1. Peel and cut russet potatoes into even chunks. Boil in salted water until fork-tender, then drain.
  2. Mash until smooth, blending in warmed half and half, melted butter, Monterey jack cheese, parmesan, garlic powder, salt, and pepper until creamy.
Cook the Steak
  1. While the potatoes are boiling, heat avocado oil in a large skillet over medium-high heat.
  2. Season steak pieces with Cajun seasonings, then sear in the hot skillet for about 4-5 minutes on each side for medium-rare.
  3. Let the steak rest while finishing the rest of the dish.
Make Asparagus and Corn
  1. In the same skillet, add butter and garlic, then toss in asparagus and drained corn.
  2. Sauté until bright and tender-crisp, about 4-5 minutes.
Make Cowboy Butter
  1. In a small bowl, combine softened butter, minced garlic, lemon zest and juice, Dijon mustard, paprika, red pepper flakes, thyme, chives, and parsley.
  2. Mix well until all ingredients are thoroughly blended.
Assemble
  1. Serve the perfectly cooked steak atop creamy mashed potatoes, drizzle with Cowboy Butter, and alongside sautéed asparagus and corn.

Notes

Serve this hearty dish family-style; it's perfect for gatherings or a cozy weeknight dinner. Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated gently to avoid drying out the steak. Freezing is possible, but quality may be compromised.