Name: Cast Iron Cowboy Steaks
Total time: 45 min
Ingredients: 2 teaspoons smoked paprika; 1 1/2 teaspoons Salt; 1 teaspoon chipotle chile powder; 1 teaspoon garlic powder; 1/2 teaspoon pepper; 2 (1-pound) boneless top sirloin steaks , 1 inch thick, trimmed and halved crosswise; 2 tablespoons vegetable oil

Why This Recipe Works

Cowboy steaks are traditionally thick-cut bone-in rib eyes that are grilled over a hot fire, and they are known for their big, beefy, smoky flavor. We turned to a cast-iron skillet to replicate this Southwestern classic indoors. Fitting four bone-in rib eyes in a single skillet and still getting an even sear on both sides of each steak proved too cumbersome. Instead, we chose the thinner and less expensive (yet still tender and flavorful) top sirloin steak. To replicate the smoky flavor of meat slow-cooked on the grill, we used two smoked spices in our rub: smoked paprika and chipotle chile powder. This combination ensured levels of smokiness and spice in every bite for a quick, easy barbecue fix. Garlic powder, salt, and pepper rounded out our simple yet deeply flavorful rub. We began by searing each side of the steaks over medium-high heat on the stovetop in a preheated cast-iron skillet for an ideal brown crust, then gently finished the steaks to a perfect medium-rare over medium-low heat.

Instructions

Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, combine paprika, salt, chile powder, garlic powder, and pepper in bowl. Pat steaks dry with paper towels and rub evenly with spice mixture.

When oven reaches 500 degrees, remove skillet from oven using potholders and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving, until lightly browned on first side, about 2 minutes. Flip steaks and continue to cook until lightly browned on second side, about 2 minutes.

Flip steaks, reduce heat to medium-low, and cook until very dark brown and meat registers 120 to 125 degrees (for medium-rare), 4 to 6 minutes, flipping steaks halfway through cooking. Transfer steaks to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Serve.