Cowboy Steak with Sweet Corn Hash

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Cowboy Steak with Sweet Corn Hash in a cast iron skillet

A juicy steak that’s cooked in a cast iron skillet tastes amazing, especially when you baste it in butter, garlic and herbs. Serve it alongside our easy-to-make Sweet Corn Hash, and you’ve got a fine meal to enjoy at home or out in the open air.

Serves: 2
Difficulty: easy
Prep time: 15 minutes
Cook time: 30 minutes


Cowboy Steak:
¼ t ea salt and freshly ground black pepper
1 T olive oil
1½ lb bone-in steak (ribeye or T-bone)
2 garlic cloves, crushed
4 sprigs rosemary
2 sprigs thyme
4 T butter

Sweet Corn Hash:
2-3 T extra virgin olive oil
1 russet potato, diced fine
½ yellow onion, chopped fine
1 clove garlic, minced
1 red bell pepper, diced fine
1 c frozen sweet corn
1 T white wine vinegar
2 T chopped chives and parsley
pinch salt and pepper


Cowboy Steak
Heat cast iron skillet on grill or stovetop. Salt and pepper steak generously. In hot skillet, add olive oil, which will start to smoke, then add steak and sear until browned well. Turn steak on fat side, searing the fat edge for approx. 1 min. Flip steak to uncooked side, searing 2 min. Add garlic, herbs and butter. Baste steak repeatedly as it reaches desired temp. Use a meat thermometer and test for doneness in center near the bone but without touching the bone. Remove steak from pan a few degrees before done and let rest. Wipe out the skillet with a paper towel to remove any blackened bits and start the Sweet Corn Hash.

Sweet Corn Hash
In skillet, heat oil and cook potatoes until browned and almost cooked through, approx. 8 min. Add onion and cook until browned, 4 min. Add garlic, bell pepper and corn, cooking over high heat until all are browned slightly. Add vinegar and herbs and season to taste with pinches of salt and pepper. Serve immediately.