Parmesan Crusted Steaks
The cooking time here is intended for a medium-rare steak, but the time required to cook can vary according to the size of your steaks. Make sure you use an instant-read thermometer for perfect steaks every time. I like the kind that allows you to insert it into the center of the meat and gives you an alert with it is almost done. If you are going for a well-done steak here, I recommend cooking it for 5 minutes on each side before adding the Parmesan to prevent over browning.
Place the butter, Parmesan cheese, and almond flour in a food processor. Process until smooth. Transfer to a sheet of parchment paper. Roll into a log and then wrap tightly. Freeze for 45 minutes.
While the butter is freezing, remove the steaks from the refrigerator and sprinkle liberally with salt and pepper. Allow to sit at room temperature for 45 minutes.
Air Fryer Instructions
Preheat your air fryer to 400 degrees for at least 5 minutes.
Working in batches if necessary, add the steaks and cook for 4 minutes. Flip and cook for 3 minutes longer, until the steak is brown on both sides.
Remove from the air fryer and arrange the Parmesan butter on top of the steaks. Cook for another 5 minutes, until the internal temperature is about 120 degrees F for medium rare and the crust is golden brown.
Transfer to a plate and allow to rest for 10 minutes before serving.
Pan Searing Instructions
Preheat the broiler to high. Heat a heavy oven-safe skillet to medium-high heat. Spray with avocado oil.
Reduce the heat to medium and add the steaks. Cook for 2 minutes. Flip and cook for 2 more minutes.
Remove from heat and add the parmesan butter to the top of the steaks. Broil for 2 minutes, until golden brown and the internal temperature is about 120 degrees F.
Calories: 487.84kcal | Carbohydrates: 1.68g | Protein: 30.91g | Fat: 39.48g | Saturated Fat: 19.64g | Cholesterol: 146.06mg | Sodium: 448.87mg | Potassium: 375.77mg | Fiber: 0.5g | Sugar: 0.33g | Vitamin A: 616.89IU | Calcium: 225.25mg | Iron: 1.99mg