EBT-Friendly: 100% of ingredients

From Cal Reynolds

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A perfectly cooked steak dinner that’s simple, juicy, and packed with flavor! Tender NY strip steaks are reverse-seared to perfection, served alongside crispy roasted potato wedges and charred asparagus, all topped with a rich cowboy compound butter. A meal that’s sure to impress.

Ingredients:

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•   3 16 oz NY strip steaks
•   extra virgin olive oil
•   salt
•   black pepper
•   garlic powder
•   1.5 lb yukon gold potatoes
•   onion powder
•   smoked paprika
•   thyme
•   1 bunch asparagus
•   8 tbsp butter (softened, room temperature)
•   2 tbsp cowboy butter seasoning

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Prepare the steaks: Coat 3 NY strip steaks (about 16 oz each) in extra virgin olive oil and season generously on all sides with salt, pepper, and garlic powder. Place the steaks on the grill over indirect heat at 250°F (120°C) until they reach an internal temperature of 120°F (49°C). Remove from the grill and set aside.
2. Prepare the potato wedges: Cut 1.5 lbs Yukon Gold potatoes into wedges. In a bowl, toss the potato wedges with extra virgin olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and dried thyme. Mix until well combined. Place the seasoned wedges on the top rack of the grill and let them cook while the steak is smoking. Leave them on to roast while searing the steaks and grilling the asparagus. They’re done when crispy on the outside and soft on the inside.
3. Make the cowboy compound butter: In a small bowl, combine 8 tbsp softened butter and 2 tbsp Hardcore Carnivore Cowboy Butter Seasoning. Mix until fully incorporated. Set aside.
4. Sear the steaks: Crank the grill up to high heat. Sear the steaks for 1.5-2.5 minutes per side until a nice crust forms. Remove from heat and let rest for a few minutes.
5. Grill the asparagus: Coat 1 bunch of asparagus with extra virgin olive oil and season with salt, pepper, and garlic powder. Grill until charred and tender.
6. Assemble and serve: Plate the steaks, potato wedges, and asparagus. Top each steak with a generous pat of the cowboy compound butter. Serve immediately and enjoy!

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