Boil the potatoes until tender. Transfer to an ice bath, peel, and place in a bowl.
Mash the potatoes and mix in a little flour and chopped herbs. Form the mixture into small balls and place them in the freezer to set.
Season the steaks and grill over hot coals.
Melt the butter in a skillet on the grill. Stir in minced garlic, red pepper flakes, paprika, and fresh herbs to create the cowboy butter.
Whisk the eggs in a bowl. Drench the chilled potato croquettes in the eggs, then transfer them to a mixture of flour and breadcrumbs to coat completely.
Fry the coated croquettes in hot oil until they are perfectly golden brown and crispy.
Slice the grilled steak and serve with the potato croquettes. Drizzle the cowboy butter over everything before serving.
Cook it hands-free.
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