Steaks! Yum! Haha, so I finally broke down and did steaks for a theme. I have nothing against steaks, I LOVE me a rib-eye steak, but I wanted to try new things for the most part on each theme, and I’ve made steaks before. Plus a good steak is really simple, all you really need is some salt and pepper.

So for this theme, I was wondering what I could do, and a chef I was talking to suggested a butter and herb, breadcrumb crusted steak. I was sold at butter.

I decided to make a twice cooked potato and some peas to go along with this. I also broiled the potato at the end with the steak, to crisp up the top.

The crust adds a whole new dimension of flavors, but still keeping the steak as the center of focus. I thought it was delicious!

Here is the topping all flattened out.

1 Tbsp + 1C butter, softened

2 Tbsp minced shallots

1/4 C thyme leaves

1/4 C chopped parsley

2 C brioche bread crumbs

3/4 C diced bone marrow (I couldn’t find any, but I would imagine this would have been even better)

1 tsp salt

sweat shallots in 1 T of butter

add thyme and parsley and mix, cool

combine with bread crumbs and rest of butter

fold in bone marrow and salt

place between 2 sheets of parchment paper and roll til 1/8 in thick

punch into shape of steak

place on top when you flip steak the first time