INGREDIENTS:

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2 NY Strips

5-6 golden potatoes

3-4 Tbsp corn starch

2 Tbsp parsley

¼ c Parmesan

3 eggs

2 parts breadcrumbs, 1 part flour (with some Cowboy Butter seasoning)

Frying oil

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COWBOY BUTTER:

1 stick butter

3 garlic cloves, minced

1 tsp paprika

1 Tbsp Dijon mustard

1 tsp red pepper chili flakes

2 Tbsp parsley

1 Tbsp chives

Salt and pepper

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INSTRUCTIONS:

1. Fire up the grill with some charcoal and begin boiling a large pot of water. Cut all the potatoes across the middle and boil until internal temp reaches 200°F in the potatoes

2. Dunk potatoes into a bowl of ice water and chill for 5 minutes. Peel off skin and smash, adding in corn starch, parsley, Parmesan, salt and pepper. Form into tiny balls and place in the freezer for at least 1 hour

3. At the tail end of that time, cook up the NY strips until internal temp reaches 125°F and make the cowboy butter. Simply just melt the butter then add in all the other ingredients

4. Heat up a pot of oil and coat croquettes in egg then breadcrumb mixture (OPTIONAL: place in fridge for an hour to allow coating to set). Place in the oil once it reaches 350°F and fry until golden brown. Don’t fry too long or they may start to fall apart

5. Garnish with more parsley and parm, cut into the steak and douse or dip with cowboy butter. Enjoy one of the greatest ways to eat steak and potatoes