Ingredients
- Steak (Ribeye or New York Strip), 1 inch thick, 1 pound
- Garlic, minced, 3 cloves
- Parmesan Cheese, grated, 1/4 cup
- Butter, unsalted, 2 tablespoons
- Olive Oil, 1 tablespoon
- Fresh Parsley, chopped, 1 tablespoon
- Salt, to taste
- Black Pepper, to taste
Instructions
- Step 1: Pat the steak dry with paper towels and season generously with salt and pepper on both sides.
- Step 2: In a small bowl, combine the minced garlic, grated parmesan cheese, melted butter, and chopped parsley. Mix well to form a paste.
- Step 3: Heat the olive oil in a cast iron skillet (or heavy-bottomed pan) over medium-high heat until shimmering. Sear the steak for 3-4 minutes per side, until a golden-brown crust forms.
- Step 4: Reduce heat to medium-low. Spread the garlic parmesan mixture evenly over the top of the steak.
- Step 5: Continue cooking for another 2-3 minutes, or until the internal temperature reaches your desired level of doneness (130-135°F for medium-rare, 135-140°F for medium).
- Step 6: Remove the steak from the skillet and let it rest for 5 minutes before slicing against the grain and serving.
Notes
- Store leftover steak in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat sliced steak gently in a skillet with a pat of butter over low heat, avoiding overcooking.
- Serve sliced steak over a bed of creamy mashed potatoes or alongside roasted asparagus to soak up the flavorful crust.
- Don't overcrowd the skillet when searing; if needed, cook the steak in batches to ensure a beautiful, even crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American