Parmesan Crusted Steaks
Recipes BBQ and grilling Beef Holidays Main Dish Quick and Easy
Description
Save money and serve these fantastic steaks at home instead of going to that expensive restaurant. These steaks can be seared inside in a skillet or outside on the grill, but either way, finish them in the broiler to get that crusty topping. Serve with a
Ingredients
2 (8-10 oz.) steaks, (Ribeye, New York Strip, Top Sirloin, Filet Mignon, etc.)
salt and pepper, to taste
1 t. olive oil
Crust Topping:
1/2 c. butter, softened
1/2 c. panko bread crumbs
1 c. grated Parmesan cheese
1/4 c. mayonnaise
1/4 t. salt
1 t. dried parsley flakes (or 1/2 t. freshly chopped)
1/2 t. garlic powder
dash Worcestershire sauce
Directions
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Place top oven rack about 4 - 5 inches from top broiler. Turn top broiler on.
Season steaks liberally with salt and pepper; set aside.
Combine all crust ingredients for the topping in a food processor; pulse until ingredients come together. Set aside. (You could also use a hand mixer or a fork.)
Heat a cast iron or an oven safe skillet over medium high heat; add 1 t. olive oil to the pan; heat until it starts to smoke and swirl the oil around to coat skillet. Reduce heat to medium; place steaks in pan to sear. Do not disturb the steaks for 1 minute. If cooked to your liking, flip steaks over and let sit for an additional minute or to your liking. Steaks will continue to cook under the broiler, so sear the steaks a little less than the doneness you desire.
Remove pan from heat; smear several tablespoons Parmesan mixture over the top of the steaks. Place under the broiler for 2 minutes or until the tops are lightly golden brown.
Remove from oven.