Parmesan Crusted Steaks
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.