El mejor chuletón estilo vaquero en sartén de hierro fundido con chimichurri

Ingredientes

• 1-2 lb. cowboy steak, bone-in (2″ thick cut)
• salt & pepper to season
• 2 tablespoons butter
• 1 whole head of garlic
• 1 garlic clove
• 1 cup fresh cilantro
• 2 tablespoon red wine vinegar
• 1 tablespoon lime juice
• 3 tablespoons olive oil
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• salt & pepper to taste

Preparación

1. 1

   --- To Make Chimichurri Sauce: ---

2. 2

   To a food processor add cilantro, garlic, red wine vinegar, lime juice, olive oil, smoked paprika, red pepper flakes, salt and pepper. Pulse until cilantro is fined minced and mixture looks like a sauce. Set aside.

3. 3

   --- Cowboy Steak: ---

4. 4

   Take cowboy steak out of refrigerator and allow to come to room temperature for at least 30 minutes.

5. 5

   Generously season both sides of the steak with salt and pepper.

6. 6

   Preheat oven to 500°F.

7. 7

   Place a large 10″ cast iron skillet in the oven. Heat for 5 minutes.

8. 8

   Remove the cast iron skillet from the oven and place on a burner set to HIGH heat. Immediately add cowboy steak to the pan.

9. 9

   Sear for 2-3 minutes, until you have nice browning. Add butter and halved garlic heads (cut side down) to the pan. Flip the steak and sear on the other side for another 3 minutes.

10. 10

    Immediately place skillet in the oven and cook (at 500°F) for 9 minutes. Flip the steaks and cook for another 4-5 minutes on the other side (for medium rare). The steaks should have internal temperature of 125°F. (this will be medium rare) If you like it more well done, cook it an additional minute for each temperature (1 minute for medium, 2 minutes for medium well, 3 minutes for well done)

11. 11

    Let steaks rest for 5 minutes.

12. 12

    Serve with chimichurri sauce