Cowboy Butter Steak and Croquettes

Ingredients

• 2 NY strip steaks
• 5-6 golden potatoes
• 3-4 Tbsp corn starch
• 2 Tbsp parsley
• 1/4 cup Parmesan
• 3 eggs
• Breadcrumb coating: 2 parts breadcrumbs to 1 part flour, seasoned with cowboy butter seasoning
• Frying oil

Cowboy Butter

• 1 stick butter
• 3 garlic cloves, minced
• 1 tsp paprika
• 1 Tbsp Dijon mustard
• 1 tsp red pepper chili flakes
• 2 Tbsp parsley
• 1 Tbsp chives
• Salt and pepper

Directions

• Bring a large pot of water to a boil. Cut the potatoes across the middle and boil until their internal temp reaches 200F.
• Dunk the potatoes into a bowl of ice water and chill for 5 minutes. Peel off the skins and smash, mixing in the corn starch, parsley, Parmesan, salt, and pepper. Form into tiny balls and freeze for at least 1 hour.
• Toward the end of that hour, cook the NY strips until the internal temp reaches 125F. Make the cowboy butter: melt the butter, then stir in all the remaining cowboy butter ingredients.
• Heat a pot of oil to 350F. Coat the croquettes in egg, then in the breadcrumb mixture (optional: chill 1 hour to set the coating). Fry until golden brown, but not too long or they may fall apart.
• Garnish with more parsley and Parmesan. Slice the steak and douse or dip with the cowboy butter.

From Tom Judkins / The Backyard Palate on Instagram.