Cowboy Butter Steak and Croquettes

-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

-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

-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

-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

-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 🙌