To Make Chimichurri Sauce:

1. To a food processor add cilantro, garlic, red wine vinegar, lime juice, olive oil, smoked paprika, red pepper flakes, salt and pepper. Pulse until cilantro is fined minced and mixture looks like a sauce. Set aside.

Cowboy Steak:

1. Take cowboy steak out of refrigerator and allow to come to room temperature for at least 30 minutes.
2. Generously season both sides of the steak with salt and pepper.
3. Preheat oven to 500°F.
4. Place a large 10″ cast iron skillet in the oven. Heat for 5 minutes.
5. Remove the cast iron skillet from the oven and place on a burner set to HIGH heat. Immediately add cowboy steak to the pan.
6. Sear for 2-3 minutes, until you have nice browning. Add butter and halved garlic heads (cut side down) to the pan. Flip the steak and sear on the other side for another 3 minutes.
7. Immediately place skillet in the oven and cook (at 500°F) for 9 minutes. Flip the steaks and cook for another 4-5 minutes on the other side (for medium rare). The steaks should have internal temperature of 125°F. (this will be medium rare) If you like it more well done, cook it an additional minute for each temperature (1 minute for medium, 2 minutes for medium well, 3 minutes for well done)
8. Let steaks rest for 5 minutes.
9. Serve with chimichurri sauce