Cowboy Steaks with Guinness Sauce

Sear the cowboy steaks

1. Preheat the oven to 400°F (204°C).
2. Season the steaks with the salt and pepper.
3. Heat the oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat until it shimmers. Add the steaks. If the skillet seems crowded, sear one at a time, carefully spooning off some of the fat in between steaks.
4. Sear the steaks, turning just once, until browned on both sides, 2 to 3 minutes per side. Use tongs to turn the steaks on the fatty edge, the side opposite the bone, and sear until browned.
5. Slide the skillet containing the steaks into the oven and wait until they reach your desired doneness. For medium-rare, wait until they reach 110°F (43°C) in the center, about 20 minutes for 2 to 2 1/2 inches thick and 30 minutes or more if thicker. For medium, wait until they reach 115°F (46°C) in the center, about 25 minutes for a steak that’s 2 to 2 1/2 inches and 35 minutes or more if your steak is thicker.
6. Move the steaks to a cutting board and let them rest for at least 10 minutes. Keep the skillet.

Make the Guinness sauce

1. While the steaks rest, pour off all but 2 tablespoons of those luscious pan juices from the skillet. Add the shallot and garlic and cook over medium heat, stirring, until the garlic is golden brown, about 2 minutes.
2. Add the tomato paste and cook, stirring constantly, until the paste starts to brown, about 1 minute. 
3. Add the Guinness and boil until the liquid is almost completely reduced to a syrup, about 2 minutes. Add the stock and Worcestershire sauce and boil until the liquid is reduced by about half, 2 to 3 minutes.
4. Remove the skillet from the heat and whisk in the butter until it’s incorporated and the sauce is emulsified and glistening.

Get your cowboy steaks and Guinness sauce to the table

1. Serve the steaks, either still on the bone straight from the skillet or carved into slices, with the Guinness sauce. Originally published September 12, 2012.