Introduction of Crispy Steakhouse-Style Parmesan Crusted Steak Recipe
I made this Parmesan Crusted Steak for the first time on a cozy night in, just hoping for something better than takeout. I wasn’t expecting it to taste like something from a high-end steakhouse!
The crunchy Parmesan topping over a juicy, perfectly cooked New York strip totally stole the show. It looked fancy but was surprisingly simple to make.
Since then, this recipe has become my go-to whenever I want to impress someone—or just treat myself.
Ingredients
Here’s what you’ll need to make two generous servings of this crispy, cheesy steak delight.
- New York Strip Steaks – 2, about 1.5 inches thick. These cuts give the perfect balance of tenderness and flavor.
- Beef Rub or a mix of kosher salt and black pepper – 2 teaspoons. This helps create a flavorful base layer for the steak.
- Mayonnaise – 3 tablespoons. It makes the crust creamy and helps it stick to the steak.
- Parmesan Cheese – ¼ cup, grated. Use fresh Parmesan for the best melt and taste—pre-shredded just doesn’t cut it.
- Garlic – 2 cloves, minced. Adds an aromatic, savory kick.
- Dried Basil – 1 teaspoon. Brings a little herby flavor that pairs beautifully with the cheese.
- Cracked Black Pepper – ½ teaspoon. For that finishing touch of bold spice.
Note: This recipe serves two people generously. You can easily double it for more guests.
Variations
Don’t be afraid to get creative with this steak recipe! Here are some tasty ways to switch it up:
- Dairy-Free Option: Swap Parmesan with a plant-based cheese and use vegan mayo.
- Herb Boost: Try adding fresh parsley or thyme to the crust for an aromatic upgrade.
- Low-Sodium Tip: Go easy on the salt in the rub and opt for unsalted Parmesan.
- Extra Crunch: Mix in a tablespoon of panko breadcrumbs with the Parmesan for added texture.
- Spicy Kick: Add a pinch of red pepper flakes or cayenne to the crust for heat lovers.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 1 hour
- Resting Time: 10 minutes
- Total Time: 1 hour 25 minutes
Equipment You Need
- Smoker or Oven: To slow-cook the steak to the perfect internal temperature.
- 12-inch Cast Iron Skillet: For a sizzling broil and crusty finish.
- Meat Thermometer: To make sure your steak is perfectly cooked inside.
- Small Mixing Bowl: For combining all the cheesy topping ingredients.
- Broiler (oven setting): Helps you achieve that golden, crispy crust on top.
How to Make Parmesan Crusted Steak?
Prep the Steaks
I start by preheating my smoker to 225°F, but if you’re using an oven, that works too. While that heats, season both sides of the steaks generously with beef rub or a good pinch of kosher salt and black pepper. I make sure to let them sit at room temperature while I prep the topping.
Create the Parmesan Crust
In a small mixing bowl, I stir together mayonnaise, grated Parmesan, garlic, dried basil, and a touch of cracked black pepper. The texture should be thick and spreadable. This mixture is going to become the golden, flavorful crust that really makes this steak unforgettable.
Cook or Oven-Bake the Steaks
I place the steaks directly on the smoker grates and let them cook low and slow. You want to pull the steak off when it’s about 10°F below your final doneness. For example, for medium-rare, I remove them around 125°F. Don’t worry, the broiling will finish them off just right.
Broil with the Parmesan Crust
Now comes the fun part. I turn my oven to high broil and preheat my cast iron skillet on the top rack for about 8–10 minutes. Then, I carefully top each steak with a generous scoop of the Parmesan mixture and place them in the hot skillet. Broil for 2–3 minutes, keeping a close eye on them, until the crust turns golden and bubbly.
Rest and Serve
Once they’re done, I take the skillet out and let the steaks rest right in the pan for about 5–10 minutes. This step is key—it helps the juices stay put so every bite is tender and flavorful. After that, it’s showtime. I slice and serve while they’re still warm and crusty.
Additional Tips for Making This Recipe Better
Here are a few things I’ve learned after making this recipe a bunch of times:
- Use fresh Parmesan cheese – It melts better and gives that nutty, salty flavor pre-shredded cheese just can’t match.
- Let the steak come to room temperature before cooking—it helps it cook more evenly.
- Keep the broiler door slightly open to keep a close eye on the crust so it doesn’t burn.
- Add a splash of Worcestershire sauce to the beef rub if you like a little extra umami.
- Try this with ribeye or filet mignon for a different texture or richness level.
How to Serve Parmesan Crusted Steak?
This steak looks incredible on the plate and tastes even better. I usually slice it thick and lay it over a bed of garlic mashed potatoes. For a colorful touch, I add grilled asparagus or roasted brussels sprouts. You can also serve it with:
- Creamy risotto for a fancy, restaurant-style experience.
- A lemon-dressed arugula salad to cut through the richness.
- Crusty garlic bread to mop up all the cheesy bits.
Don’t forget a sprinkle of extra Parmesan and a pinch of black pepper before serving for that wow factor.
Nutritional Information
Here’s a general idea of the nutritional breakdown per serving:
- Calories: 716
- Protein: 52g
- Carbohydrates: 3g
- Fat: 53g
Make Ahead and Storage
- Storing Leftovers: I wrap leftover steak in foil or place it in an airtight container. It keeps well in the fridge for up to 3 days.
- Freezing: I wrap cooled steaks in plastic wrap and foil, then freeze for up to 2 months. Just thaw overnight in the fridge before reheating.
- Reheating: I prefer gently reheating it in the oven at 300°F or in a skillet over low heat. This keeps the steak juicy and avoids drying out the crust.
Why You’ll Love This Recipe?
This Parmesan Crusted Steak checks all the boxes—and then some! Here’s why I keep coming back to it:
- It’s easy but impressive. You don’t need to be a pro to make it look and taste fancy.
- Works with any cut. While I love a strip steak, it’s just as tasty with ribeye or tenderloin.
- That crust! The golden, crispy topping is pure flavor heaven.
- Perfect for any occasion. Date night, family dinner, or just a solo treat—it fits them all.
- Customizable to your taste. You can tweak the herbs, cheeses, or even the crust texture.
Crispy Steakhouse-Style Parmesan Crusted Steak Recipe
Ingredients
Method
- I start by preheating my smoker to 225°F, but if you’re using an oven, that works too. While that heats, season both sides of the steaks generously with beef rub or a good pinch of kosher salt and black pepper. I make sure to let them sit at room temperature while I prep the topping.
- In a small mixing bowl, I stir together mayonnaise, grated Parmesan, garlic, dried basil, and a touch of cracked black pepper. The texture should be thick and spreadable. This mixture is going to become the golden, flavorful crust that really makes this steak unforgettable.
- I place the steaks directly on the smoker grates and let them cook low and slow. You want to pull the steak off when it’s about 10°F below your final doneness. For example, for medium-rare, I remove them around 125°F. Don’t worry, the broiling will finish them off just right.
Notes
- Use fresh Parmesan cheese – It melts better and gives that nutty, salty flavor pre-shredded cheese just can’t match.
- Let the steak come to room temperature before cooking—it helps it cook more evenly.
- Keep the broiler door slightly open to keep a close eye on the crust so it doesn’t burn.
- Add a splash of Worcestershire sauce to the beef rub if you like a little extra umami.
- Try this with ribeye or filet mignon for a different texture or richness level.
