Garlic Butter Parmesan Steak
Two thick-cut steaks seared hard in a cast iron skillet, then basted in foaming garlic butter and finished with fresh Parmesan. Restaurant-level crust and tender, juicy center in under 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 steaks (10-12 oz each) ribeye or ny strip steaks (1.5 inches thick)
- 3 tbsp butter
- 4 cloves garlic cloves, smashed
- 2 sprigs fresh rosemary or thyme (optional)
- ½ cup Parmesan cheese, shaved with a microplane or vegetable peeler
- 1 to taste salt and black pepper
Instructions
- 1
Pat steaks dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Heat a 12-inch cast iron skillet over medium-high until it just begins to smoke, ~2 minutes.
- 3
Sear steaks 90 seconds per side without moving. They should develop a deep golden crust.
- 4
Reduce heat to medium. Add butter, garlic, and herb sprigs. Tilt the pan and baste steaks continuously for 2 minutes.
- 5
Transfer steaks to a plate. Top immediately with shaved Parmesan while still hot. Let rest 3 minutes.
- 6
Drizzle pan sauce over steaks. Serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- tongs
- microplane grater or vegetable peeler
- plate
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