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Cowboy Steak

If you are just getting back into the swing of a normal every day routine like me, you are going to love this one-pan Cowboy Steak recipe. It’s an ideal meal for those weeknights when you need to pull together a dinner that clocks at 30 minutes or less.

Cowboy Steak | Bakers Royale


Now grab a cup of coffee or skip to the recipe because the rest of this post is a rambling of an epic mom failing.

Did you notice I said, “If you are just getting back into the swing . .. “?  Yes, that’s because we are nearing the end of the first month in 2015 and I’m finally coming out of the holiday fog. I’m not gonna lie, it sucks. I was really enjoying the nice holiday coasting. That is to say, coasting in some aspects of life, in other aspects of life like work – not so much. The last four months of the year are the busiest for me. So the rest of life goes into a sort of coast-like pace when it comes to every day chores.

You know what I mean, laundry takes a back seat to holiday merry making. The kids are on break so mornings are about sleeping in, and pushing power breakfasts aside for waffles in the toaster since there are no classes to be wide-eyed and alert for. Dinner becomes an order-up of one take out dinner after another. It’s great for the short time it lasts and it provides me a little relief on the home front when I’m baking and shooting in food-smeared yoga pants while juggling multiple deadlines.

Here’s where it’s not so great.  Are you ready? There’s no preamble for this other than I was completely horrified, when in the midst of conversation my 7-year-old said, “I didn’t know I was suppose to change my underwear everyday”. The underwear in question—one week old. One week of the same (insert your disgusted adjective here) underwear.

That my friends, is the whoop’n mom-fail of 2015 that yanked me out of my holiday fog. Well at least I have 11 more months this year to climb onward and upward.

Cowboy Steak

Cowboy Steak

Yield: Makes 2 servings


  • 2 Bone-in Rib Eye Steak
  • 4 tablespoon kosher salt
  • 2 tablespoon black pepper
  • 3 tablespoons unsalted butter
  • 1 tablespoons canola oil
  • 4 tablespoon finely sliced shallots,


Preparation: Let steak sit at room temperature for 30 minutes to ensure even cooking.

  1. Season steak with salt and pepper (steak will nearly be white from salt). Heat a large heavy-bottom skillet over medium-high heat until butter sizzles. Add shallots and cook until translucent. Remove from pan and set aside. Add in steaks . Cook until steaks turn deep brown 5-7 minutes for medium rare. Rotate steaks and cook until other side turns deep brown, about another 5-7minutes. Remove from heat and layer with cooked shallots and buttery pan juices.