Y’all, I’ve got a recipe that’s going to knock your boots off! Imagine this: perfectly grilled steaks topped with smoked cowboy butter, a flavorful chimichurri sauce, and the smoky goodness from a pellet smoker. It’s everything you need for a summer cookout or an impressive dinner for your loved ones.
Now, we all know a great steak is only as good as the toppings and seasoning that go with it. That’s where our Permaculture Pastures grass-fed steaks come in—they’re just the perfect canvas for these bold, savory flavors. Whether you’re a grill master or a beginner, this combination of smoky, tangy, and herbaceous goodness is sure to impress.
So let’s dive into this mouthwatering recipe!
Why Choose Our Grass-Fed Steaks?
Our Permaculture Pastures steaks are raised with love and care on our farm. They’re packed with rich flavor, perfectly marbled, and so tender, you’ll never go back to anything else. And when you top them with this smoked cowboy butter and zesty chimichurri sauce, you’ve got a steak experience that’s second to none.
Ingredients
For the Smoked Cowboy Butter:
• 1 cup unsalted butter, softened
• 2 tablespoons garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon lemon juice
• 1 tablespoon smoked paprika
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• Small piece of wood coal for smoking (like hickory or applewood)
For the Chimichurri Sauce:
• 1 cup fresh parsley, chopped
• 2 tablespoons fresh oregano, chopped
• 4 cloves garlic, minced
• 1 small shallot, minced
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon red pepper flakes (adjust for heat preference)
• Salt and pepper to taste
For the Steaks:
• 2-4 Permaculture Pastures grass-fed steaks (sirloin, ribeye, or your favorite cut)
• Salt and pepper to taste
• 1 tablespoon olive oil (for grilling)
Instructions
1. Make the Smoked Cowboy Butter:
1. In a small bowl, combine the softened butter with minced garlic, fresh thyme, rosemary, lemon juice, smoked paprika, and Worcestershire sauce.
2. Stir until well combined and season with salt and pepper to taste.
3. Place the butter mixture in a small jar or heatproof dish.
4. Once the butter is melted, carefully add a small piece of wood coal (like hickory or applewood) into the jar and let it sit for a few minutes to infuse that wonderful smoky flavor into the butter. You’ll want the smoke to mingle with the butter but not be too overpowering.
5. Let the butter cool to room temperature, and it will firm up to a perfect consistency for spreading or dolloping on your steaks.
2. Make the Chimichurri Sauce:
1. In a bowl, combine the fresh parsley, oregano, garlic, and shallots.
2. Add in the red wine vinegar and olive oil, and stir everything together.
3. Season with red pepper flakes, salt, and pepper. Give it a good stir, then let the sauce sit for at least 10 minutes to let the flavors meld.
3. Prepare the Steaks:
1. Preheat your grill or pellet smoker to medium-high heat.
2. Rub your Permaculture Pastures steaks with olive oil, then generously season both sides with salt and pepper.
3. Grill the steaks for about 4-5 minutes per side, or until they reach your desired level of doneness (I recommend 130°F for medium-rare).
4. Remove the steaks from the grill and let them rest for a few minutes.
4. Assemble Your Steak:
1. Place each steak on a plate and top with a generous slice of your smoked cowboy butter. Let it melt over the warm steak for a decadent, rich flavor.
2. Drizzle the chimichurri sauce over the top of the buttered steak, or serve it on the side for dipping.
Why This Combo Works:
• Smoked Cowboy Butter: It’s rich, creamy, and packed with flavors from garlic, herbs, and smoked paprika, which perfectly complements the natural, savory flavor of grass-fed beef.
• Chimichurri Sauce: This herbaceous, tangy sauce brings freshness and a little heat to balance out the richness of the steak and butter.
• Grass-Fed Beef: Our Permaculture Pastures steaks are lean yet juicy, with that incredible flavor that only comes from grass-fed beef. The texture and flavor stand up to all the bold toppings without getting lost.
Serving Suggestions:
• Sides: Serve your smoked cowboy butter steaks with roasted vegetables, mashed potatoes, or grilled corn on the cob.
• Drinks: A cold glass of iced tea, a crisp Sauvignon Blanc, or a bold red wine would pair wonderfully with this dish.
• Garnishes: For a little extra flair, top with a few extra herbs, and maybe even a sprinkle of parmesan if you’re feeling extra fancy!
Now that’s what I call a meal, friends! You’ve got smoky, savory steak with rich cowboy butter, a tangy chimichurri sauce, and the pure joy of cooking over an open flame. It’s a perfect dinner for a special occasion, or just a Friday night treat to share with family and friends.
Enjoy every bite, y’all!
Addison Smith
Permaculture Pastures