Thanks to Snake River Farms for the steaks that inspired this recipe.
- 2 American Wagyu Gold Grade Cowboy Steaks
- Kosher salt and ground pepper to taste
- 2-3 tbsp butter
- 3 rosemary sprigs
- 3 thyme sprigs
- 2 garlic cloves, minced
- 2 tbsp olive oil
Set the EGG for indirect cooking with a convEGGtor at 300°F/121°C.
Bring the steaks to room temperature and season all sides liberally with salt and pepper. Place the steaks on the EGG and cook for approximately 20 minutes. Remove the steak when the internal temperature reaches 110°F/43°. Cover and set aside.
Remove the convEGGtor and raise the EGG temperature to 550°F/288°C; add the cast iron skillet to the EGG to preheat.
Coat the skillet with olive oil and then add the steak. Add the butter, rosemary sprigs, thyme, and garlic on top of the steak. Cook the steak for about 5 minutes, spooning the melted butter and herbs onto the steak. Remove the steak from the EGG when the internal temperature reaches 120°F/49°C (or your desired doneness). Let rest for 10 minutes, slice, and enjoy!