Reserve. Herb Crusted Steak with Mustard Pan Sauce (Click on title for printable recipe) Momma J Cooks extra-virgin olive oil, fresh flat leaf parsley, spicy brown mustard and 11 more Grilled Crusted Steak With Lemon Butter Genius Kitchen This dish was inspired by the horseradish crust served at Wildfire steakhouses. Remove steaks from the pan/grill and place a disc of the crust on each steak. Place the steaks on a broiler pan or foil lined baking sheet and cook for about 2 minutes, or until crust is golden brown. Brush the steaks with olive oil on all sides. https://tastykitchen.com/recipes/main-courses/garlic-parmesan-crusted-steak april 14. april 14. We have built up a collection of cast iron pans in various shapes and sizes for use in the pizza oven. Preparation. . Roast for 6 minutes, rotating each steak 180 degrees in the pan(s) after 3 minutes. Sear the steaks on both sides and cook to an internal temp of about 125 degrees for medium rare. Create an account to check out later, track orders, save products, create projects, store files, use our CAD file library, manage your profile, access manuals, and more. Start the crust at least 3 hours before making the steaks. Preheat the cast iron pan(s) in the hot oven, directly on the cooking deck, for 10 minutes. Reserve at room temperature. . . Let us help you fully enjoy your outdoor kitchen. This recipe for parmesan crusted new york strip steak was inspired by one of our favorite steak houses in Atlanta, called Wildfire. Privacy Policy. Tip: small cast iron vessels are great for oven-to-table serving. You’ll get great beef flavor with this steak. When selecting your steaks, aim to purchase the best cuts with plenty of marbling. Let rest for 5 minutes before serving. But, you can also make a truly fantastic steak by roasting it in the Artisan Fire Pizza Oven. Even the sides are nicely browned, while the interior maintains a perfect, medium-rare. To make the horseradish crust, combine the butter, horseradish, panko and romano cheese. Remove the steaks from the oven and check the internal temperature. Preheat broiler to hottest setting. Jan 6, 2014 this recipe for parmesan crusted new york strip steak was inspired by one of our favorite steak houses in atlanta, called wildfire. The horseradish crust adds a delicious bit of sophistication, and the slices of baguette soak up the rich, flavorful juices. Season with salt and pepper. Roast for about 6 minutes more, again rotating the steaks 180 degrees after 3 minutes. Then I tried the parmesan crusted filet mignon at a local steakhouse. Normally, I’m a purist when it comes to steak, especially filet mignon/tenderloin. . Dinner, Main Courses, Recipes, Techniques | January 27, 2015 | By Tom Goldsmith. Add garlic and pan roast until soft, about 5 -10 minutes. Drain and let cool. The filets take on a perfect brown crust from the intense sear of the cast iron. Place the steaks in the cast iron pan(s) in the pizza oven. Discovery Cooking http://www.discoverycooking.com/. The filets take on a perfect brown crust from the intense sear of the cast iron. The cuts are expensive and the risk of ruining a filet with an unfortunate recipe choice seems unnecessary. It’s always more than a grill. This dish was inspired by the horseradish crust served at Wildfire steakhouses. Combine all the crust ingredients and mash together to form a ball about 2 inches in diameter. Jan 6, 2014 this recipe for parmesan crusted new york strip steak was inspired by one of our favorite steak houses in atlanta, called wildfire. While the pan is preheating, lightly toast the baguette slices directly on the cooking deck of the oven for about 30 seconds. It’s an ongoing experience. Be careful. There are two keys. Place olive oil in a small preheated saute pan over medium high heat. Transfer the steaks to serving plates, placing each one on top of a slice of toasted bread. Because the steak is surrounded by heat, it cooks quickly. From there, it was all about figuring out how to flavor the crust and the recipe below reflects the result of my trial and error crust-making. Heat a grill or cast iron pan until very hot. Parmesan Crusted NY Strip Steak. www.discoverycooking.com/steakhouse-parmesan-crusted-filet-mignon If you don’t have access to a NY strip steak, you can use any delicious thick cut steak, such as a tenderloin or rib eye. Give this recipe a try, and we are certain you will agree. Give this recipe a try, and we are certain you will agree. The disks should be about a half-inch thick. (You can make this a few days ahead and freeze it). It was good enough (read fantastic) that I decided to give it a shot. If you're pan searing and are not using the pan juices for a sauce, you can leave the steaks in the pan add the crust and run under the broiler in the pan. Not having a salamander (the special broiler that restaurants use) meant pan searing or grilling the steak just short of done before adding the crust, then running under my broiler for a few minutes (like two minutes, max). It will be very hot.