Ingredients
- Steak (Ribeye or New York Strip) 1 inch thick, 1 pound
- Garlic, minced, 4 cloves
- Parmesan cheese, grated, 1/4 cup
- Butter, unsalted, 2 tablespoons
- Olive oil, 1 tablespoon
- Fresh parsley, chopped, 2 tablespoons
- Salt, 1 teaspoon
- Black pepper, 1/2 teaspoon
Instructions
- Step 1: Pat the steak dry with paper towels and season generously with salt and pepper on both sides.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steak to the hot skillet and sear for 3-4 minutes per side, creating a nice crust.
- Step 3: Reduce heat to medium. Add butter and minced garlic to the skillet. Tilt the skillet and use a spoon to baste the steak with the melted garlic butter for about 1 minute per side.
- Step 4: Sprinkle grated Parmesan cheese evenly over the top of the steak. Continue cooking for another 1-2 minutes, or until the cheese is melted and golden brown.
- Step 5: Remove the steak from the skillet and let it rest for 5 minutes before slicing against the grain.
- Step 6: Garnish with fresh chopped parsley and serve immediately.
Notes
- For best flavor, store leftover steak in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm sliced steak in a skillet with a touch of olive oil or butter over low heat to avoid overcooking.
- Serve this delectable steak alongside a simple side of roasted asparagus or garlic mashed potatoes for a complete meal.
- Don't overcrowd the skillet when searing; ensure the steak has enough space to develop a beautiful, even crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American