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Fire up the grill with charcoal and begin boiling a large pot of water
Cut all potatoes across the middle and boil until internal temperature reaches 200°F
Dunk potatoes into a bowl of ice water and chill for 5 minutes
Peel off skin and smash potatoes, adding corn starch, parsley, Parmesan, salt and pepper
Form potato mixture into tiny balls and place in freezer for at least 1 hour
Cook NY strips until internal temperature reaches 125°F
Make cowboy butter by melting butter and adding garlic, paprika, Dijon mustard, red pepper chili flakes, parsley, chives, salt and pepper
Heat oil to 350°F
Coat croquettes in egg then breadcrumb mixture (optional: refrigerate for 1 hour)
Fry croquettes in oil until golden brown, being careful not to fry too long
Garnish with parsley and Parmesan
Serve steak with cowboy butter for dipping or drizzling