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Thick Cut Cowboy Steak with Bordelaise Sauce

Name: Thick Cut Cowboy Steak with Bordelaise Sauce
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4 servings
Ingredients: 1-1.2 kg Thick cut cowboy steak; Salt; 1 kg Maris Piper potatoes; 1 l Neutral oil; 2 Beef bones or bone marrow; 1 tbsp Dijon mustard; 3 Shallots; 1 Garlic clove; 300 ml Good Bordeaux or Cabernet Sauvignon; 200 ml Good beef stock; 3 Thyme; 60 g Unsalted butter; 1 tbsp Flat leaf parsley; 1 Flaky sea salt; 1 Black pepper; 1 tbsp Neutral oil

A thick cut steak, perfectly crisp fries and a deeply rich bordelaise sauce to tie it all together. The trick is reverse searing the beef, a foolproof way of ensuring perfectly cook meat everytime, cooking to temperature rather than time.

Prep

30m

Cook

1h 15m

Total

1h 45m

Ingredients

Method

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Step 1

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For

4

M

I

For the steak

1-1.2

kg

Thick cut cowboy steak

Salt

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Yvonne G

a month ago

You were right, James. The beef was cooked perfectly from end to end.

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James O'Sullivan

a month ago

YESSS! Best way to cook it in my opinion, works every time !!

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Thick Cut Cowboy Steak with Bordelaise Sauce

A thick cut steak, perfectly crisp fries and a deeply rich bordelaise sauce to tie it all together. The trick is reverse searing the beef, a foolproof way of ensuring perfectly cook meat everytime, cooking to temperature rather than time.

Prep

30m

Cook

1h 15m

Total

1h 45m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

For the steak

1-1.2

kg

Thick cut cowboy steak

Salt

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.