Parmesan nut crusted dry brined rib steak

Parmesan nut crusted dry brined rib steak sounds like a mouthful. A delicious mouthful of yumminess.

Dedicated to Gaga from Sous Vide Everything for the idea to crust the steak.

Check out the YouTube video.

After being away for a week and experiencing a disappointing steak experience in France, I thought I should rectify that and cook a steak myself the way I like it.

This steak combines two elements in adding a crust of cheesy nutty goodness and ensuring a great initial sear by an overnight dry brining with some iodised salt on a rack in the refrigerator.

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Yummy Lummy is not sponsored by anyone. Contrary to what some Facebook users have construed, the mere use of a product like the MEATER™ wireless meat thermometer does not mean that I am sponsored by Apption Labs or paid to use their product.

Recipe

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Parmesan nut crusted dry brined rib steak

Prep Time

15 mins

Cook Time

45 mins

Faffing

15 mins

Total Time

1 hr 15 mins

 

Parmesan nut crusted dry brined rib steak combines a cheesy nutty crust to the steak plus guaranteed searing by dry brining.

Course: Main Course

Cuisine: Australian

Keyword: Caesar salad, MEATER, Rib steak

Servings: 1 Hungry Human Macrophage

Calories: 500 kcal

Author: Gary

Ingredients

Meaty goodness

• Rib steak bone in thick cut
• Iodised salt
• Black pepper freshly cracked
• Garlic powder
• Parmesan cheese grated
• Sour cream
• Peanuts crushed
• Almond meal
• Butter
• Queensland nut oil

Salad

• Salad leaves
• Lime juice
• Lime zest
• Cherry tomatoes
• Avocado
• Olive oil

Instructions

Meaty goodness

1. On the day of purchasing the meat, while at work, hope that the supermarket has the cut of steak available.
2. As you’re leaving work and driving to the supermarket, try not to get too anxious about whether the cut of steak is available.
3. Try to relax while driving, and like a smart sensible person, make contingency plans, just in case.
4. Rejoice and smile when you see the thick cut rib steak bone in in the display cabinet.
5. Buy the meat.
6. Take it home.
7. Unwrap the steak from the environmentally unfriendly plastic packaging.
   
8. Add some iodised salt to the meat.
   
9. Add some freshly cracked black pepper to the meat.
   
10. Add some garlic powder to the meat.
    
11. Put the meat on a rack over a baking tray and refrigerate overnight.
    
12. In the morning, remove the meat and lightly season again with iodised salt.
13. Prior to cooking, turn the toaster oven on and set the temperature to 200 °C (400 °F).
14. In a bowl add some grated Parmesan cheese, some sour cream, some almond meal, and some crushed peanuts, and then mix well to form a moist paste.
15. Have butter cut and ready for frying and basting.
16. Have the Queensland nut oil ready for the initial searing.
17. Turn the heat on for the frypan and add some Queensland nut oil.
18. Take the meat out of the refrigerator.
19. Begin to sear the steak on each side and the edges.
    
20. After the first sear, add some butter to the frypan and baste the steak with the butter.
    
21. Place the steak on a rack over a baking dish and insert the wireless meat thermometer.
    
22. Turn on the app and set the cook to beef, thick cut, and peak temperature of 55 °C (130 °F).
    
23. Put the meat into the toaster oven and cook according to the app.
24. If you have set the app to signal alert approximately 5 minutes prior to the expected peak internal temperature will be reached, remove the meat at the 5 minute signal and add the crust on the surface of one side of the steak.
    
25. Put the steak back into the toaster oven and continue to cook according to the app.
26. When the app alerts you to remove the meat from the heat, remove the meat from the oven.
    
27. If the crust hasn’t taken on any colour, use a cook’s torch to add a little colour.
28. Allow the meat to rest according to the app.
29. When the cooking has finished, remove the wireless meat thermometer and wash it according to the manufacturer’s instructions for use (IFU).
30. Using a sharp knife, regular readers know I have a Dick™ butchers knife, cut the bone away from the steak. I then use my Dick™ boning knife to dissect away the deckle meat (spinalis dorsi) from the fillet (longissimus dorsi).
    
31. Place the fillet meat into a container and refrigerate for lunches during the week.
    
32. Slice the deckle meat against the grain to maximise tenderness, ready for plating.
    

Salad

1. Add the salad leaves to a bowl.
2. Zest the lime.
3. Juice the lime.
4. Combine some olive oil and lime juice, mix, and pour over the salad leaves.
   
5. Toss in halved cherry tomatoes and diced avocado and toss your salad.
   

Plating up bit

1. On a plate add the salad and then lay on the slices of steak.
   

Blogging bit

1. Shoot a photograph and a short video because Google now wants video on recipe cards.
   
2. Eat the meal.
3. Wash the dishes (hint, wash as you cook, it makes life easier).
4. Write the recipe.
5. Write the blog post.
6. Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.

Recipe Video

Recipe Notes

Disclaimer

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

This is a gallery of photographs. Click on one image and then scroll through the photographs.

Questions and answers

What would you have done if the rib steak bone in wasn’t available?

I’d probably try to find a thick pork chop and do something similar including the crust and brining.

How will the parmesan nut crusted steak be used for lunches?

I’ll cut it thinly and eat it with some carrot, celery, and dates.

Why has Facebook blocked Yummy Lummy?

I don’t know. It’s a mystery. I can’t post any links from this website on Facebook. It’s been blocked for contravening Facebook’s terms of use. I don’t know why. What could anyone object to on this website?

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Final thoughts

• Do you like a cheesy nutty crust on a steak? How do you like the sound of a parmesan nut crusted steak?
• Do you find dry brining helps get a good sear on a steak?
• Have you ever been in trouble with Facebook?

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— Gaz 🖖 (@garydlum) August 15, 2019