Cowboy Steak and Twice Baked Potato


  • Cowboy Steak
  • 12 Bermuda onions, sliced 3/4-inch thick
  • Olive oil as needed
  • 1/4 cup crushed black peppercorns
  • 1/4 cup chopped fresh oregano
  • 1/4 cup chopped fresh thyme
  • 2 tablespoons dry Cajun seasoning
  • 2 tablespoons minced garlic
  • 48 (4-ounce steaks) beef loin, tenderloin steaks, side muscle off, skinned
  • Twice Baked Potatoes
  • 24 whole Idaho® potatoes (70 count)
  • 18 whole peeled and chunked parsnips
  • 3 cups buttermilk
  • 16 ounces plus 2 tablespoons butter
  • 4 teaspoons minced garlic
  • 3 cups sour cream (or crème fraîche)
  • 2 cups chopped fresh chives
  • 1-1/2 cups grated sharp Cheddar cheese
  • 3 teaspoons grated nutmeg
  • Salt & pepper, to taste
  • 1-1/2 cups grated Parmesan cheese


Cowboy Steak
  1. Brush onion slices with oil. Place onion slices on hot grid to "grill-mark," turning once, Remove; keep warm.
  2. Combine remaining ingredients, except steaks, in small bowl. Sprinkle 1 teaspoon seasoning mixture over each steak; reserve.
  3. For each serving: Panbroil 2 steaks in hot skillet over medium-high heat to desired doneness, turning once. Place steaks on hot grid to "grill-mark." turning once. Serve steaks on bed of grilled onions.
Twice Baked Potatoes
  1. Scrub potatoes and bake at 425°F for 50 minutes or until done.
  2. Cook parsnips in boiling, salted water until tender. Drain. Set aside. Warm buttermilk and 16 ounces butter until lukewarm. Set aside.
  3. Sauté garlic in remaining 2 tablespoon butter. Set aside.
  4. When potatoes are done, split in half, lengthwise, and scoop out pulp. It is important to work quickly so ingredients will remain hot.
  5. Mash cooked potatoes with parsnips and add buttermilk/butter mixture, garlic, sour cream, chives, Cheddar cheese, nutmeg, salt and pepper. Spoon mixture back into empty potato shells. Sprinkle with Parmesan cheese. Put potatoes under salamander or broiler for 5 min. or until brown. Serve immediately.
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Yield: 24 Servings

Rolf Stroeh

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