Instructions

• Position the top oven rack about 4 to 5 inches from the broiler and turn the broiler on.
• Pat the two steaks dry with paper towels. Season both sides liberally with salt and pepper and set the steaks aside.
• Make the Parmesan crust: in a food processor combine 1/2 cup softened butter, 1/2 cup panko bread crumbs, 1 cup grated Parmesan cheese, 1/4 cup mayo, 1/4 teaspoon salt, 1 teaspoon dried parsley flakes (or 1/2 teaspoon fresh), 1/2 teaspoon garlic powder, and Worcestershire sauce to taste. Pulse until the mixture comes together and is spreadable. Transfer the mixture to a small bowl and set aside.
• Heat an oven-safe skillet (cast iron preferred) over medium-high heat. Add 1 teaspoon olive oil and heat until the oil is shimmering.
• Reduce heat to medium. Add the steaks to the skillet and sear without moving for 1 to 2 minutes, until browned. Flip the steaks and sear the other side for 1 to 2 minutes. (Adjust searing time for steak thickness and desired doneness.)
• Remove the skillet from the heat. Divide the prepared Parmesan mixture evenly between the two steaks and spread it over the top surface of each steak.
• Place the skillet under the broiler and broil for about 2 minutes, or until the topping is lightly golden brown and the steaks have reached your desired doneness. Watch closely to prevent burning.
• Remove the skillet from the oven and let the steaks rest a few minutes before serving. Enjoy.