Pecan-Crusted Strip Steak
Servings
2
Author
Creekstone Farms
Treat your family and friends to a pecan-crusted strip steak that’s perfect for the holidays or anytime you want to get together.
Ingredients
-
2 Creekstone Farms Strip Steaks
1 Tbsp Avocado Oil
2 Tbsp Clarified Butter
Rosemary Sprig
Salt
Freshly Ground Tri-Color Peppercorn
2 Garlic Cloves
1 Tbsp Parsley
1 Tbsp Rosemary
½ Cup Pecans
2 Tbsp Melted Butter
½ Cup Shredded Parmesan Cheese
½ Cup Panko
STEAKS
PECAN CRUMBLE
Directions
PECAN CRUMBLE DIRECTIONS
Place the garlic and herbs in a food processor and process to a fine chop.
Add pecans and process to a medium chop.
Combine the chopped-nut mixture with the panko.
Put the parmesan and melted butter in a small bowl.
STEAK DIRECTIONS
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.
Preheat the oven to 400 degrees F.
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.
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.
