🥩🔥 Cheese-Crusted Steak over Golden Risotto 🧄🧀🍋
Tender steak with a crispy garlic cheese crust, laid over rich golden risotto and paired with charred lemon asparagus. This one hits every level — juicy, creamy, savory, and bright. Full plate, full flex. 💯🍽️
📌 Ingredients:
For the Steak:
1 thick-cut ribeye or NY strip steak
Salt & black pepper
1 tbsp olive oil
2 tbsp butter
2 garlic cloves, smashed
Sprig of rosemary or thyme
For the Cheese Crust:
½ cup shredded parmesan & mozzarella blend
1 tbsp mayo
½ tsp garlic powder
Cracked pepper (optional kick: pinch of chili flakes)
For the Risotto Base:
1 cup arborio rice
1 tbsp butter
½ small onion, finely chopped
¼ cup white wine (optional)
3 cups warm chicken broth (added gradually)
½ cup pureed butternut squash or pinch of saffron
¼ cup grated parmesan
Salt & pepper to taste
Charred Asparagus + Lemon:
1 bunch asparagus
Olive oil, salt, pepper
1 lemon, halved and grilled
🔥 Instructions:
1. Sear the Steak:
Season steak with salt & pepper.
Sear in hot pan with oil, 2–3 mins per side. Add butter, garlic & rosemary, and baste.
Remove at medium-rare doneness (130°F) and rest.
2. Make the Cheese Crust:
Mix cheese blend with mayo, garlic powder & chili flakes.
Once steak rests, top with the mix and broil for 2–3 mins until bubbly & golden.
3. Cook the Risotto:
Sauté onions in butter until soft. Add rice, stir 2 mins.
Add wine (optional), then slowly ladle in broth while stirring constantly.
Add squash or saffron halfway through.
Stir in parmesan and season to taste. Creamy is the goal. 😮💨
4. Grill the Asparagus & Lemon:
Toss asparagus with olive oil, salt, and pepper. Grill until lightly charred.
Grill lemon halves cut-side down until caramelized.
🍽️ Plating Tip:
Lay risotto down first, fan out sliced steak over the top, then hit it with your grilled asparagus and a roasted lemon wedge on the side. Garnish with rosemary and a drizzle of butter from the steak pan for that final shine. ✨🔥