1 c. egg bread crumbs (I use French bread)
1 (2-3 lb.) top sirloin steak (I use London Broil), cut 2 1/2" thick
4 tbsp. butter, softened
4 tbsp. vegetable oil
1 tsp. crushed garlic
2 tsp. seasoned salt
2 1/2 tsp. seasoned pepper
1 c. shredded sharp Cheddar cheese (4 oz.)

Prepare egg bread crumbs in food processor fitted with metal blade, set aside. Remove excess fat from steak. In small bowl, mix butter, oil, garlic, seasoned salt and seasoned pepper until blended. Spread on all sides of steak.

Mix bread crumbs and cheese. Press into butter mixture on steak coating steak well. Place steak in brown paper grocery bag. Fold end over and secure with paper clips or staples. (I cut off part of the bag because its too bulky.) At this point steak may be refrigerated several hours.

Before cooking, bring steak to room temperature. Preheat oven to 375 degrees rare steak, increase oven temperature to 425 degrees and bake 15 minutes longer, a total of 45 minutes. For medium-well steak, reduce heat from 425 degrees to 375 degrees and bake 5 minutes longer before removing from oven, a total of 50 minutes. Remove steak from bag. Let stand 5 minutes before carving into thin slices. Makes 4-6 servings.

Two steaks may be baked in the same bag. Double the recipe, but keep baking time the same.