This as a great parmesan encrusted steak recipe that is easy to make whether you are cooking in your back yard or in the back country. One of the nice things about it is that it only takes about 15 minutes to prepare and one hour to cook. I use a 14” oven for this, but you can go bigger if you increase the amount of steaks you would like to do. The ingredients are as follows:
- 3 ½ lbs steak (any cut you like. The better the cut, the better the results)
- 1 ½ cups Italian seasoned bread crumbs
- 1 ½ cups shredded Parmesan cheese
- ¼ lb butter – softened
- ½ cup olive oil
- 1 tsp crushed garlic
- 4 tsp seasoned salt
- 1 ½ tsp rosemary
- 1 ½ tsp thyme
In a small mixing bowl, combine the butter, olive oil, crushed garlic and seasoned salt and mix together well. In a separate medium sized bowl, combine the bread crumbs and 1 cup of the Parmesan cheese and mix together.
Using a rubber spatula, cover one side of a steak with the butter mixture. Now cover that side of the steak liberally with the bread crumb and cheese mixture. Quickly flip the steak over and place the coated side on the surface of the Dutch oven.
Now coat the top side of the steak with the butter mixture.
Next, sprinkle the bread crumb and cheese mixture over top of the steak. Repeat this process for all remaining pieces of meat. Once that is done, sprinkle the remaining Parmesan cheese evenly over all the steaks. Now sprinkle the rosemary and thyme evenly over the meat. It will look something like this.
Place the lid on the oven. Cook at 400° for one hour using even heat. (To know what even heat means and how to get to 400° see the Dutch Oven Basics section). Make sure you rotate the lid a quarter turn every 15 minutes and the oven itself a quarter turn the opposite direction at the same time. When you are done, it should look like this!