Kosher Pan Seared Prairie Street Prime USDA Prime Cowboy Steak with Hasselback Potatoes

Chef D’s USDA Prime Cowboy Steak with Hasselback Potatoes

Chef D’s kosher USDA Prime Cowboy Steak is reverse-seared to juicy perfection, basted with rosemary and caramelized garlic, and paired with crispy hasselback potatoes for a show-stopping dinner.

Servings: 2–3

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Cuisine Type: American

Diet Tags: Kosher, Dairy-Free

Ingredients

• 1 Prairie Street Beef Cowboy Ribeye Steak USDA Prime
• 4 medium yukon potatoes
• 2 sprigs fresh rosemary, finely chopped
• 1 head garlic, whole with tip removed
• 3 tablespoons avocado oil, separated
• 2 tablespoons non-dairy pareve butter
• Kosher salt
• Freshly ground black pepper

Instructions

1. Preheat oven to 325°F (163°C).
2. Pat cowboy steak dry with paper towels; season generously with kosher salt and black pepper.
3. Place steak on a sheet pan and cook on the middle rack until internal temperature reaches 120°F.
4. Prepare hasselback potatoes: slice ½-inch slits along each potato without cutting through.
5. Toss potatoes with avocado oil, salt, pepper, and chopped rosemary; transfer to baking sheet and place in oven.
6. Remove steak at 120°F and rest for 10 minutes. Preheat skillet over medium-high heat.
7. Increase oven to 400°F to crisp the potatoes.
8. Add 1 tablespoon avocado oil and whole garlic (cut side down) to skillet. Sear steak for 30 seconds per side, then add vegan butter and rosemary. Baste generously and sear each side an additional 30 seconds.
9. Transfer steak to cutting board and rest for 10 minutes.
10. Remove potatoes when crispy; place on platter.
11. Slice steak from bone, arrange on platter, and serve with potatoes.

Chef’s Tips

• Use a meat thermometer for perfect doneness — cowboy steaks are thick and need careful temperature monitoring.
• For extra garlic flavor, smash the garlic cloves slightly before basting.
• Serve potatoes immediately for maximum crispiness.

Storage & Reheating

Store steak and potatoes separately. Refrigerate up to 3 days. Reheat steak gently in a skillet over low heat; reheat potatoes in a 400°F oven until warmed through and crisp.

Frequently Asked Questions

Can I grill the cowboy steak instead of reverse searing?

Yes! Grill over indirect heat until the steak reaches 120°F internally, then sear over direct heat for a perfect crust.

How do I keep hasselback potatoes from falling apart?

Place chopsticks or wooden spoons on either side of the potato while slicing to prevent cutting through completely.

What other herbs work well for basting the steak?

Thyme and sage both pair beautifully with cowboy steak, adding aromatic depth alongside the garlic.

Nutrition Information

Calories: ~620 per serving

Macros: Protein: 48g | Carbs: 28g | Fat: 38g