Cowboy Butter Garlic Potato Flank Steak Step-by-step instructions

Before you start

Before starting, thinly slice the flank steak against the grain into strips about 1/2-inch thick. Halve the baby Yukon Gold potatoes so they cook evenly.

Mince the garlic if using fresh cloves. Have the garlic herb cowboy butter and au jus mix measured and ready. No other prep is needed—this is a true dump-and-go meal.

Instructions

Layer and Season

1. 1Layer the Ingredients
   Place the sliced flank steak strips in the bottom of a 6-quart slow cooker. Scatter the halved baby Yukon Gold potatoes over and around the beef. Sprinkle the minced garlic evenly over the top.
   Look for The beef and potatoes should be evenly distributed in the pot.
   Tip Cut the potatoes into similar sizes so they cook evenly.
2. 2Add Butter and Au Jus
   Lay the slices of garlic herb cowboy butter on top of the beef and potatoes. Sprinkle the au jus mix over everything.
   Look for The butter and seasoning should cover the surface.
   Tip No need to stir—the slow cooker will blend the flavors.

At this point, the slow cooker contains raw beef, potatoes, garlic, butter, and au jus mix. The butter is still solid, and the ingredients are not yet mixed.

The raw beef should be pink and moist, the potatoes firm and clean. The aromas of garlic and herbs are present but not yet cooked.

Slow Cook and Rest

3. 3Slow Cook
   Cover the slow cooker and cook on low for 6 to 8 hours, until the beef is fork-tender and the potatoes are soft. Avoid lifting the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently and the meat will shred easily.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If using high heat, check after 4 hours.
4. 4Check Temperature and Rest
   After cooking, check that the beef reaches an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.
   Look for A meat thermometer inserted into the thickest strip reads 145°F (63°C).
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting keeps the beef moist and tender.

After several hours, the slow cooker is bubbling gently. The butter has melted into a golden sauce, and the beef is dark and tender. The potatoes are soft and have absorbed the buttery juices. The kitchen smells rich and savory. The beef should read 145°F (63°C) on a thermometer.

Serve

5. 5Serve
   Ladle the beef, potatoes, and buttery au jus onto plates or a platter. Serve hot with a spoon for the sauce.
   Look for The meat should be glistening with sauce and the potatoes golden.
   Tip Pair with crusty bread to soak up the juices.

The cooked dish is steaming, with a glossy, buttery sauce. The beef strips are tender and glistening, and the potatoes are golden and soft. The sauce has thickened slightly and coats the back of a spoon. Serve immediately, with extra sauce spooned over each portion.

Common mistakes

One common mistake is lifting the lid to check on the food—this releases heat and extends cooking time. Another is overcrowding the pot, which can cause uneven cooking.

Also, don't skip the resting time after cooking; it keeps the meat juicy. If the sauce seems thin at the end, you can simmer it on the stovetop to reduce, or thicken with a cornstarch slurry.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart. The potatoes should be soft and easily pierced with a fork.

For food safety, the beef must reach an internal temperature of 145°F (63°C) as measured with an instant-read thermometer inserted into the thickest strip. Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest