30 – 45 ml (2-3 tbsp.) finely chopped Italian parsley
Fleur de sel and pepper
Allow steak to temper at room temperature one hour before cooking.
Incorporate all the rub spice ingredients and crush with a mortar.
Sprinkle the spice mixture evenly over the meat.
Cooking will be reverse cooking, so we’ll cook in indirect heat at 325f to 115f internal. **You can add a piece of wood to your fire, to add a slight smoky flavor.
Once the internal temperature has been reached, sear the steak on all sides at a very high temperature.
Remove from the heat and wrap in aluminum foil, when the temperature is between 127-130f. Rest is essential to even out the temperature.
Meanwhile, prepare the cowboy butter. To do this, in a frying pan at medium temperature you’ll first integrate the butter, which you’ll let melt and crackle until it’s to the point of nutty butter. Next, integrate the other ingredients with the exception of the shallot confit, which we’ll integrate when we remove from the heat to retain maximum flavor.
Slice the steak, add the sauce and a final touch of fleur de sel.