This amazing dry brined, reverse seared steak is topped with a delicious parmesan and dubliner crust. The steak is seasoned and left to brine overnight, then cooked slowly before being finished off under the broiler for a perfect crust.
1: Season steak on both sides with course salt.
2: Place steak on a grate on a tray and place in the fridge uncovered overnight.
3: When ready to cook, put olive oil and black pepper on both sides of the steak.
4: Insert a temperature probe to keep track of internal temperature.
5: Preheat oven to 275 degrees and place steak in the oven.
6: Make the crust by mixing grated parmesan, dubliner cheese, mayo, dried basil, and minced garlic in a bowl.
7: When steak reaches desired temperature, remove it from the oven and spread the crust mixture over the top.
8: Preheat a cast iron skillet and place it in the oven on broil.
9: Broil the steak for 5-8 minutes, keeping an eye on it to prevent burning.
10: Remove steak from oven when it gets close to desired doneness as it will cook a bit more while broiling.
