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Restaurants›Bentley’s on Bedford›Grilled Cowboy Steak Medallions Recipe

Grilled Cowboy Steak Medallions Recipe

Name: Bentley’s on Bedfords Grilled Cowboy Steak Medallions Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb beef top sirloin or ribeye steak; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tsp garlic powder; 1 tbs olive oil; 1 lb small baby potatoes (Yukon gold or red), about 1–1½ inch each; 2 tbs butter; 1 tbs olive oil; 3 tsp salt; 1 tsp black pepper, freshly ground; 1 tbs fresh chopped parsley (optional); 1 cup sharp cheddar cheese, shredded; 4 tbs unsalted butter, softened; 2 tbs fresh parsley, finely chopped; 1 tbs fresh chives, finely chopped; 1 tsp garlic, minced (about 1 clove); 1 tsp lemon juice; 1 tsp smoked paprika; 1 tsp Worcestershire sauce; 0.5 tsp hot sauce (optional); 0.5 tsp salt; 0.25 tsp black pepper; 2 each large eggs; 1 tbs butter or oil for frying; 0.25 tsp salt; 0.25 tsp black pepper; 1 tbs fresh parsley, chopped; 1 each optional lemon wedge

Inspired by Bentley’s on Bedford

Time1h

Serves2

branch potatoes, cheddar cheese, cowboy butter, topped with a sunny side egg

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Ingredients

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Steak Medallions

1 lb beef top sirloin or ribeye steak

1 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tsp Watkins garlic powder

1 tbs olive oil

Branch Potatoes (crispy smashed-style)

1 lb small baby potatoes (Yukon gold or red), about 1–1½ inch each

2 tbs Butter

1 tbs olive oil

3 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1 tbs fresh chopped parsley (optional)

Cheddar Cheese

1 cup sharp cheddar cheese, shredded

Cowboy Butter

4 tbs unsalted butter, softened

2 tbs fresh parsley, finely chopped

1 tbs fresh chives, finely chopped

1 tsp garlic, minced (about 1 clove)

1 tsp ReaLemon lemon juice

1 tsp Smoked paprika

1 tsp Original Worcestershire Sauce

1/2 tsp hot sauce (optional)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Sunny-Side Eggs

2 each Large eggs

1 tbs butter or oil for frying

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Finishing & Garnish

1 tbs Fresh parsley, chopped

1 each optional lemon wedge

Method

Steak Medallions

Trim and portion

Trim excess fat from the steak and cut into 6 medallions about 1 inch thick. Pat dry with paper towels.

Season

In a small bowl combine kosher salt, black pepper, and garlic powder. Brush medallions lightly with 1 tbsp olive oil, then rub seasoning on both sides.

Grill

Preheat grill or grill pan to high (450–500°F / 230–260°C). Grill medallions 3–4 minutes per side for medium-rare (internal 130–135°F), or to desired doneness. Remove to a warm plate and tent loosely with foil. Let rest 5 minutes before serving; during resting you will finish other components.

Branch Potatoes (crispy smashed-style)

Parboil potatoes

Place potatoes in a pot, cover with cold salted water, bring to a boil and cook until just tender when pierced with a fork, about 12–15 minutes depending on size. Drain and let cool briefly.

Smash and crisp

Preheat oven to 425°F (220°C) or heat a cast-iron skillet over medium-high heat. On a baking sheet lined with parchment (or in the hot skillet), place potatoes spaced apart. Use the bottom of a glass or a potato masher to press each potato to about 1/2-inch thickness. Brush or drizzle with 1 tbsp olive oil and dot with the 2 tbs butter. Season with 3 tsp salt and 1 tsp black pepper.

Roast until crisp

Roast in the oven or cook in the hot skillet until edges are golden and crisp, about 20–25 minutes, flipping once halfway through for even browning. Remove from oven.

Add cheddar

Sprinkle the shredded cheddar (1 cup) over the hot potatoes while still on the baking sheet. Return to oven for 2–3 minutes just until cheese melts. Sprinkle chopped parsley if using.

Cowboy Butter

Make butter

In a small bowl, combine 4 tbsp softened unsalted butter with 2 tbsp parsley, 1 tbsp chives, 1 tsp minced garlic, 1 tsp lemon juice, 1 tsp smoked paprika, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce (optional), 1/2 tsp salt, and 1/4 tsp black pepper. Stir until evenly mixed and smooth. Transfer to a small serving spoon or chill briefly to firm. Reserve at room temperature if serving immediately so it will melt over steaks.

Sunny-Side Eggs

Fry eggs

Heat a nonstick skillet over medium-low heat and add 1 tbsp butter or oil. Crack 2 eggs into the pan, keep heat low so whites set slowly while yolks remain runny. Cook until whites are set but yolks are bright and glossy, about 3–4 minutes. Season with 1/4 tsp salt and 1/4 tsp pepper. If you prefer the top of the whites set without flipping, cover the pan with a lid for the last minute.

Assembly & Finish

Plate: Arrange a portion of cheesy branch potatoes on each plate. Place 3 steak medallions per plate beside the potatoes.

Top steaks: Put a generous scoop (about 1 tbs) of cowboy butter on each medallion so it melts over the warm meat. Place one sunny-side egg on top of the potatoes or on the steaks, as you prefer.

Garnish and serve: Sprinkle chopped parsley over the whole plate and add an optional lemon wedge. Serve immediately so butter is melty and egg yolks runny.