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.
