Parmesan Crusted Steak…Cast Iron Seared To Perfection

May 8

Written By Logan's Inner Chef

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Ingredients:

7-8 oz flat iron steaks x 2 (ribeye, sirloin or filet are also good)

1/2 c creme fraiche

3 oz parmesan

2 cloves roasted garlic (click here for my recipe)

1 sprig fresh rosemary

1 tsp Black pepper

1 tsp olive oil

Tools needed:

Mixing bowl

Sharp knife

Cutting board

Cast iron skillet

Plate

Rubber spatula

How to make it:

I’m doing a dry brine for the meat. A good rule of thumb is to let the meat dry brine for 1 hour per inch of thickness the meat has. My flat iron steak I’m cooking is around 1-1/2 inch thick. Therefor, it will dry brine for around 1-1/2 hours. Sprinkle all sides of the meat with kosher salt. Set aside on a plate while the parmesan spread get made.

Meanwhile, grate the cheese with a microplane zester or the zest side of a cheese grater. Add to a large mixing bowl. Chop the rosemary and add to the bowl.

In a small bowl, add the roasted garlic cloves and oil. Smash and cream the garlic in the oil, add to the big mixing with the cheese and rosemary. Add black pepper and mix thoroughly with a rubber spatula.

Warm up cast iron skillet for a few minutes over medium high heat until it starts to smoke.

Pat the meat dry on all sides, add 2 tbsp oil to the pan and drop in the meat away from you. Sear the meat for 2-3 minutes per side, maybe longer for desired cook temperature. I went 2-3 minutes per side for a medium rare. Sear the sides of the steak for around 30 seconds as well. Pull the meat from the pan when it is 125-127 degrees f. Let the meat rest for a minimum of 10 minutes before the next step. After the 10 m minutes, warm up the oven set to high broiler.

Getting a good caramelization from the sear is important for great flavor on the meat. High heat, quick sear and salted properly.

When the steak is rested, spread the parmesan cheese spread on top of the meat and place under the broiler in your oven. Keep an eye on it as it burns quickly.