Cowboy Butter Steak and Croquettes
Imported from Instagram
1 hrMedium2 servings

Cowboy Butter Steak and Croquettes

A rich and satisfying combination of grilled New York strip steaks and crispy, deep-fried potato croquettes, all drenched in a flavorful, herbaceous cowboy butter.

Mise turned a cooking video on Instagram into this written step-by-step recipe — 15 ingredients, 7 steps, 1 hr, with a generated photo for every step.

Cook step-by-step in Mise → Free · iPhone
Time60min
LevelMedium
Servings2
Method 7 steps
01

Boil the potatoes until tender. Transfer to an ice bath, peel, and place in a bowl.

02

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.

03

Season the steaks and grill over hot coals.

04

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.

05

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.

06

Fry the coated croquettes in hot oil until they are perfectly golden brown and crispy.

07

Slice the grilled steak and serve with the potato croquettes. Drizzle the cowboy butter over everything before serving.

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Notes

This dinner pairing centers on the contrast between the char of grilled beef and the delicate crunch of fried potato. The New York strip provides a robust, meaty base that stands up well to the bold, spiced butter sauce. By incorporating the cowboy butter as both a finishing glaze and a dipping element, the dish achieves a cohesive profile where smoke, heat, and acidity meet. It is a substantial meal best suited for a weekend evening when you can focus on managing both the grill and the fryer simultaneously.

The success of the croquettes depends on the temperature differential between the chilled potato centers and the hot frying oil. This ensures the exterior browns quickly while the inside remains light. Expect a plate that balances textures, with the herbaceous butter tying the savory steak to the earthy, golden croquettes. The inclusion of red pepper flakes and paprika in the butter adds a gentle warmth that cuts through the richness of the dairy and beef fat.

Before you start

  • When mashing the potatoes, work them as little as possible. Over-mixing releases too much starch, which leads to a gluey texture inside the breaded croquettes.
  • The oil for frying should reach 350 degrees Fahrenheit. If it is too cool, the breading will absorb excess grease and become soggy rather than crisp.
  • Ensure the steak reaches room temperature before grilling. This prevents the outside from burning while the interior remains cold and undercooked during the short sear.
  • Freeze the potato balls for at least twenty minutes. This step is vital to prevent the croquettes from falling apart or losing their shape in the fryer.

Swaps that work

  • Replace New York strip with ribeye for more marbling. Use one steak of equal weight to increase the richness and fat content.
  • Substitute breadcrumbs with panko for a lighter, more jagged exterior. Use the same half-cup measurement to achieve a more pronounced crunch.
  • Exchange the frying oil for beef tallow or lard. Use one cup to produce a deeper savory flavor and a traditional steakhouse finish.

Keeping it

This dish is best consumed immediately while the croquettes are crisp and the steak is hot. If you have leftovers, store the steak and croquettes in separate airtight containers in the refrigerator for up to two days. Reheat the steak in a low oven until just warm to avoid toughening. For the croquettes, use an oven or air fryer at 375 degrees Fahrenheit to restore the crunch; the microwave will make them soft.

Questions

Can I make the croquettes in advance?

You can prepare and bread the potato balls a day early. Store them in a single layer in the refrigerator. This allows the breading to set firmly, which helps the croquettes maintain their structure when they finally hit the hot frying oil for the evening service.

How spicy is the cowboy butter?

The butter has a mild to moderate heat profile depending on the freshness of your red pepper flakes. The fat in the butter coats the palate and tempers the spice, so it provides a warm tingle rather than intense burning. You can adjust the flakes to your preference.

Why did my croquettes burst during frying?

Bursting usually happens if the potato mixture contains too much moisture or if they were not chilled long enough. Ensure the potatoes are drained thoroughly after boiling. Proper freezing ensures the steam inside does not expand so rapidly that it breaks through the breaded crust before browning.

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BrowseDinner 466American 306Comfort Food 688
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