Cowboy-Style Herb Crusted New York Steak

How to Cook Cowboy-Style Herb Crusted New York Steak:

1. Take the steaks out of the refrigerator and packaging, season them well on all sides with salt, garlic powder, and black pepper. Allow them to sit at room temperature for about 30 minutes.
2. Preheat your oven to a toasty 375°F.
3. In a large cast iron skillet over medium heat, add the grapeseed or avocado oil. Place the steak in the skillet, fat-side down. Give each side of the steak a good sear for about 2-3 minutes until each side is nicely browned and caramelized.
4. Take the steak off the skillet and let it rest a bit on a small rimmed baking sheet.
5. On your preparation surface, combine the chopped parsley, mint, and chives. Lay out the herbs in a rectangle shape, just a bit bigger than your steak.
6. With the fat-cap facing up, slather the Dijon mustard over the top and sides of the steak. There's no need to crust the bottom.
7. Gently lay the steak, fat-cap down, onto the bed of herbs. Press down slightly, then lift and turn to coat the other sides. Place the steak back onto the baking sheet, herb-crust side up, and sprinkle with any remaining herbs if you like.
8. Stick a wireless probe thermometer into the center of the steak, steering clear of any fat pockets. Pop the baking sheet into the oven on the center rack. Let it cook until the internal temperature hits 130°F for a perfect medium-rare, or cook longer if you prefer. This should take about 50-60 minutes.
9. Once it's done cooking, pull the steak out of the oven and give it a good 10 minutes to rest.
10. When it’s rested, slice it up and serve to your crew.

There you have it, folks — a cowboy-style feast straight from the range to your table. Enjoy this Herb Crusted New York Steak with your favorite sides, and you’ve got yourself a meal fit for a cowboy. Yeehaw!

Find dry aged New York Steak in these beef boxes:

• The Wrangler

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