This Truffle Parmesan & Black Garlic Crusted Steak is cooked to perfection in a cast iron skillet.
2 tenderloin or filet mignon, at least 1-1/2 inches thick, alternatively sirloin, NY strip or strip steak
1/2 cup Finch + Fennel Truffle Parmesan + Black Garlic Seasoning blend
2 tbsp. butter
2 tbsp. Midtown Olive Oil Ultra Premium Extra Virgin Olive Oil
Place steak on a large cutting board, letting it come to room temperature (about 20 minutes). This will help the steak cook more evenly.
Sprinkle all sides of the steak with F+F Truffle Parmesan + Black Garlic Seasoning blend making sure it is generously coated.
Directions for Cooking:
Place the cast iron skillet on a large burner on the stove and let it heat up before adding the butter and olive oil. Once the skillet it hot, reduce the heat to medium, add the butter and olive oil. Butter should melt immediately. Place steaks in the middle of the pan, but not crowding each other. Sear (do not flip them) for 4–5 minutes. Do not move during the searing time. Don’t be tempted to lift to check.
After 4–5 minutes, flip each steak and do not move for an additional 4–5 minutes.
After 5 minutes, use tongs to sear each edge for 1–2 minutes. Make sure all the edges are seared. Once you have seared the edges, check the internal temperature steak and continue to cook on low until it reaches your desired temperature. Medium to medium-rare is an internal temperature of about 145°F.
Remove from pan to a platter when steaks have reached desired doneness and let rest for 5–10 minutes before serving.