The Hungry Canary

From the recipe collection

Steak al Forno

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Ingredients

  • 1 lb steak, sliced
  • 2 tsp marjoram OR 4 tsp basil
  • 1/2 tsp pepper
  • 2 Tbsp Parmesan

Directions

  1. Pat the sliced steak dry with paper towels.
  2. Combine the marjoram or basil with the pepper and Parmesan. Sprinkle the mixture over the steak, pressing gently so it adheres.
  3. Heat a heavy skillet over medium-high heat. If necessary, add a small amount of cooking oil to lightly coat the surface.
  4. Arrange the steak in a single layer without crowding the skillet. Cook in batches if needed.
  5. For thin slices (about 1/4 inch thick), cook approximately 1–2 minutes per side. For thicker slices (about 1/2 inch), start with 2–3 minutes per side. Adjust for the cut and thickness; reduce the heat if the Parmesan begins to scorch.
  6. Check the thickest pieces with an instant-read thermometer. For the USDA-recommended minimum temperature for whole cuts of beef, cook to 145°F (63°C), then rest for at least 3 minutes before serving.

Recipe notes

Choose either 2 teaspoons marjoram or 4 teaspoons basil, not both. Cooking times are estimates because steak cuts and slice thicknesses vary. Very thin strips can cook faster; thicker pieces may need longer. The original recipe supplies the seasoning quantities but leaves the cooking method open.