Parmesan-crusted ribeye
A pan-seared ribeye finished under a layer of melted parmesan and butter. The cheese crisps at the edges and the meat ends up with two textures stacked.
- Variant
- carnivore dairy
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 1
Ingredients
- 011 ribeye, 300-400 g, 3 cm thick
- 0240 g parmesan, freshly grated
- 0330 g butter, softened
- 04Salt, generously
Method
Pat the steak dry and salt both sides heavily. Let it sit at room temperature for 10-15 minutes while you preheat the grill (broiler) to high.
In a small bowl, mix the soft butter with the parmesan until it forms a thick paste. Set aside.
Heat a heavy oven-safe pan (cast iron is ideal) over the highest heat for 3 minutes. Add the steak.
Sear for 2.5 minutes on the first side. Flip. Sear 2 minutes on the second side. Pull the pan off the heat.
Spread the parmesan-butter paste over the top surface of the steak. It will start melting from the residual pan heat.
Place the pan under the grill on the highest rack. Grill for 60-90 seconds until the cheese is bubbling and browning at the edges.
Rest 5 minutes off heat. Slice across the grain. The cheese forms a crust on top — eat it as one piece with the steak underneath.