Crusted Parmesan Steak
How to cook crusted parmesan steak in the oven at 400. A copycat Longhorn steak recipe with parmesan crust topping to medium or rare.
Servings: 3
Equipment
- 1 9x9 pan
Ingredients
- 1.5 lbs. steak top sirloin used
- 1 pinch salt and pepper
- 2 tbsp olive oil
- 1/4 c ranch dressing
- 1/4 c parmesan grated
- 2 tbsp breadcrumbs
- 1 tbsp butter
- 1 tsp garlic powder
Instructions
- Take 2 tbsp of your grated parmesan and mix into 1/4 cup ranch dressing, set aside. In another bowl combine breadcrumbs, garlic powder and 2 tbsp. of parmesan cheese. Melt butter then pour into breadcrumb mixture and mix around until everything is saturated.
- Preheat oven to 400°F. Season steak(s) with salt and pepper. In skillet, heat 2 teaspoons of olive oil on medium-high heat until almost smoking. Sear steaks 2 minutes on each side.
- Depending on thickness, ours was 1.5 lbs. for one steak, you will roast in oven at 400 degrees F for approximately 6 - 8 minutes on each side until you get ALMOST to the ideal medium-rare. (knowing it will get a bit more done during broil time)
- I would check after 5 minutes after flipping so you do not over cook it as thinner pieces will cook faster. Use steak internal temperature chart so it is right for you.
- Top steak with dressing mixture, then place buttered breadcrumb mix on top of that.
- Switch oven to broil and leave in for 1-2 minutes just to brown the top parmesan crust so it sticks and gets golden brown.
- Allow to cool outside of oven for 5-10 minutes before slicing and serving.
Nutrition
Serving: 2oz | Calories: 736kcal | Carbohydrates: 7g | Protein: 50g | Fat: 57g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 524mg | Potassium: 654mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 0.01mg | Calcium: 134mg | Iron: 4mg