Cowboy Butter Iberico Steak Sandwich

Name: Cowboy Butter Iberico Steak Sandwich
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 8 tbsp unsalted butter, melted; 2 clove garlic, minced; 2 tsp Dijon mustard; 2 tbsp lemon juice; 2 tbsp chopped parsley; 2 tsp chopped chives; 1 tsp smoked paprika; 1 tsp red pepper flakes; 1 tsp salt; 1 tsp black pepper; 0.25 lb Iberico steak (secreto or presa); Salt & black pepper (to taste); 0.5 tbsp olive oil; 1 loaf baguette, toasted; 0.5 cup crispy fried onions; 1 slice provolone; 0.25 cup arugula

This Cowboy Butter Iberico Steak Sandwich is a mouthwatering delight that's perfect for any steak lover. The juicy Iberico steak, paired with the rich and flavorful cowboy butter, crispy fried onions, and melted provolone cheese, creates a sandwich that's truly indulgent. The toasted baguette soaks up all the delicious flavors, making every bite unforgettable. Whether you're making this for a special occasion or just treating yourself, this recipe is sure to impress!

unsalted butter, melted

Iberico steak (secreto or presa)

Salt & black pepper (to taste)

loaf baguette, toasted

Step 1

In a bowl, combine melted butter, minced garlic, Dijon mustard, lemon juice, parsley, chives, smoked paprika, red pepper flakes, salt, and black pepper. Stir well and keep warm until ready to use.

Step 2

Let the steak sit at room temperature for 15 minutes. Season both sides with salt and black pepper.

Step 3

Heat olive oil in a pan over medium-high heat. Sear the steak for 2-3 minutes per side until medium-rare or your preferred doneness.

Step 4

Remove the steak from heat and let it rest. While the steak is resting, toast the baguette in the same pan to soak up any leftover flavors.

Step 5

Spread cowboy butter on the bottom half of the baguette. Add arugula, layer the sliced Iberico steak, and place a slice of provolone over the steak.

Step 6

Lightly broil or torch the sandwich open-faced until the cheese is melted.

Step 7

Sprinkle with crispy fried onions, drizzle with extra cowboy butter if desired, then close the sandwich with the top half of the baguette and slice diagonally.

Letting the steak rest after cooking helps retain its juices for a juicier sandwich.

Use a torch for a quick and even melt on the cheese if you don't want to use a broiler.

For extra flavor, you can brush the baguette with cowboy butter before toasting.

Can I use a different type of steak?

Yes, you can substitute Iberico steak with other tender cuts like ribeye, sirloin, or filet mignon if Iberico is not available.

Can I make the cowboy butter ahead of time?

Absolutely! You can prepare the cowboy butter in advance and store it in the refrigerator. Just reheat it gently before using.

What can I use instead of a baguette?

You can use ciabatta, sourdough, or any crusty bread as a substitute for the baguette.

Can I make this sandwich without cheese?

Yes, you can skip the provolone cheese if you prefer a dairy-free option or substitute it with a plant-based cheese.

How do I know when the steak is cooked to medium-rare?

For medium-rare, the internal temperature of the steak should be around 130-135°F. Use a meat thermometer for accuracy.

unsalted butter, melted

Iberico steak (secreto or presa)

Salt & black pepper (to taste)

loaf baguette, toasted

Step 1

In a bowl, combine melted butter, minced garlic, Dijon mustard, lemon juice, parsley, chives, smoked paprika, red pepper flakes, salt, and black pepper. Stir well and keep warm until ready to use.

Step 2

Let the steak sit at room temperature for 15 minutes. Season both sides with salt and black pepper.

Step 3

Heat olive oil in a pan over medium-high heat. Sear the steak for 2-3 minutes per side until medium-rare or your preferred doneness.

Step 4

Remove the steak from heat and let it rest. While the steak is resting, toast the baguette in the same pan to soak up any leftover flavors.

Step 5

Spread cowboy butter on the bottom half of the baguette. Add arugula, layer the sliced Iberico steak, and place a slice of provolone over the steak.

Step 6

Lightly broil or torch the sandwich open-faced until the cheese is melted.

Step 7

Sprinkle with crispy fried onions, drizzle with extra cowboy butter if desired, then close the sandwich with the top half of the baguette and slice diagonally.

Letting the steak rest after cooking helps retain its juices for a juicier sandwich.

Use a torch for a quick and even melt on the cheese if you don't want to use a broiler.

For extra flavor, you can brush the baguette with cowboy butter before toasting.

Can I use a different type of steak?

Yes, you can substitute Iberico steak with other tender cuts like ribeye, sirloin, or filet mignon if Iberico is not available.

Can I make the cowboy butter ahead of time?

Absolutely! You can prepare the cowboy butter in advance and store it in the refrigerator. Just reheat it gently before using.

What can I use instead of a baguette?

You can use ciabatta, sourdough, or any crusty bread as a substitute for the baguette.

Can I make this sandwich without cheese?

Yes, you can skip the provolone cheese if you prefer a dairy-free option or substitute it with a plant-based cheese.

How do I know when the steak is cooked to medium-rare?

For medium-rare, the internal temperature of the steak should be around 130-135°F. Use a meat thermometer for accuracy.

Cowboy Butter Iberico Steak Sandwich

Stuck mid-recipe?

Ingredients

For the Cowboy Butter

For One Sandwich

Want to keep this recipe for later? We can email it to you!

How to make Cowboy Butter Iberico Steak Sandwich

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@munchiesbymitchell

Cowboy Butter Iberico Steak Sandwich

Stuck mid-recipe?

Ingredients

For the Cowboy Butter

For One Sandwich

Want to keep this recipe for later? We can email it to you!

How to make Cowboy Butter Iberico Steak Sandwich

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

@munchiesbymitchell