Restaurant quality steak


Cowboy Steak – 1
Kosher salt- 1-2 tsp

Pepper – 1-2 tsp

1 Stick of butter

Olive oil – 1 tblS

garlic – 2 cloves, finely chopped

Parsley – 1 tbls chopped

Thyme – 1 tbls chopped

Lemon Zest- 1 tsp


Disclaimer: The reason this dish is so amazing is due mostly in part to having the very best, most fresh ingredients possible.  That means high grade salt, it means pepper ground right in front of you by a pepper mill.  It means fresh herbs and it means REAL BUTTER.  The good news is that these are all things you may already have at camp. If fresh herbs are not available, dried will do.


  1. Take 1/2 stick of butter ? softened, and mix well with the peeled, chopped garlic ?, the chopped herbs, and the lemon zest ?. Form into a log and refrigerate. Season with salt and pepper?.

2. Generously season the steak with salt and pepper, on both sides. I like mine to stay out of cooler until it reaches room temperature.(about 1 hour. ) Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet ? to a screaming hot ? temperature.

3. Sear the steaks ? in the hot pan for about 2-3 minutes per side, depending on thickness or until a nice brown crust has formed. While the steak is searing, continue to spoon ? the residual butter in the pan on top of the meat while it’s cooking.  Once both sides are seared, remove from pan. It is very important to let the steak rest for 6-8 minutes before cutting into it.

4. While steak is resting, top them with the rest of the herb butter. (Note, this is medium rare kids. Some people don’t like to eat cows ? while they are mooing, so clearly you can cook longer if your afraid of the pink.)