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Crispy Steakhouse-Style Parmesan Crusted Steak
Ash Tyrrell

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!
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Prep Time 15 minutes
Cook Time 1 hour
10 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.