Pecan-Crusted Strip Steak

Directions

PECAN CRUMBLE DIRECTIONS

1. Place the garlic and herbs in a food processor and process to a fine chop.

2. Add pecans and process to a medium chop.

3. Combine the chopped-nut mixture with the panko.

4. Put the parmesan and melted butter in a small bowl.

STEAK DIRECTIONS

1. Salt and pepper the steaks and chill overnight, if possible, to allow time for the salt to penetrate the surface or salt the day of cooking. Remove from the cooler an hour or so before cooking.

2. Preheat the oven to 400 degrees F.

3. Heat a heavy cast-iron skillet on medium-high heat until it begins to smoke. Add avocado oil and steaks. Cook for 2 minutes on one side, add clarified butter and a rosemary sprig. Flip the steaks and cook another 2 minutes, basting the steak with rosemary-infused butter. With tongs, hold the steak on end and sear the sides. Remove from the skillet and place on a sheet pan with a rack.

4. Top with pecan crumble and bake until the instant-read thermometer reaches the desired temperature - approximately 10 minutes at 120 degrees F for rare, 125 degrees to 130 degrees for medium-rare, 140 degrees for medium and 155 degrees for medium well. Remove from the oven and rest for 5 minutes.