Recipe
20 mins
4 people
American
– While the oven heats up, drizzle vegetable oil or olive oil on both sides of the steak then season with salt and pepper. – Add the heavy whipping cream, butter, Parmesan cheese in a sauce pan over medium high heat. Cook. Season with salt and pepper for taste.Season with salt and pepper for taste.
– Remove the skillet from the oven and place it on the stove over medium high heat. – Do not oil the pan at all. The pan must be dry. Place the steaks on the dry skillet but do not overcrowd your pan or the temperature of the pan will decrease fast.
– Most ribeye steaks are usually thick, or no less than an inch thick, so you'll want to cook each steak without moving on each side. Remove it from the pan, cover loosely with foil and set to the side to rest. – If you want your steak to cook longer, place the cast iron pan back into the oven. Remove from the pan and cover loosely in foil.
– Add the Parmesan sauce into the pan you used to cook the steak then add the steak. Garnish with fresh parsley and the lemon zest. Serve immediately.
So good!
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