Crispy Steakhouse-Style Parmesan Crusted Steak Recipe

When I first made this Crispy Steakhouse-Style Parmesan Crusted Steak, I was amazed at how effortlessly I could recreate a steakhouse-quality dish in my own kitchen. The golden, bubbly parmesan crust paired with the tender, juicy steak was a match made in heaven.

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Prep Time 15

Cook Time 1

Ingredients Method Notes

Ingredients

2 New York strip steaks about 1.5 inches thick for even cooking and a juicy center.
¾ cup freshly grated Parmesan cheese freshly grated gives a sharper, nuttier flavor.
¼ cup mayonnaise adds creaminess and helps the crust stick.
2 cloves garlic minced (for a bold, garlicky kick).
½ teaspoon dried basil or swap for fresh basil for a brighter flavor.
½ teaspoon cracked black pepper for a perfectly seasoned crust.
Kosher salt to enhance the natural flavor of the steak.

Method

Start by patting your steaks dry with paper towels. This helps them develop a great crust during cooking. Season both sides generously with kosher salt, cracked black pepper, or your favorite steak seasoning. Let the steaks rest while you prepare the parmesan crust mixture.
In a small mixing bowl, combine freshly grated parmesan, mayonnaise, minced garlic, dried basil, and black pepper. Stir until it forms a thick, creamy paste. This cheesy topping is the star of the dish, so feel free to adjust the garlic or basil to suit your taste.
Preheat your smoker or oven to 225°F. Place the seasoned steaks on a wire rack set over a baking sheet or directly onto your smoker’s grates. Slowly cook the steaks until the internal temperature is about 10°F below your desired doneness. This method ensures a tender, evenly cooked steak.
Preheat your broiler on high and heat a cast iron skillet on the top oven rack. Remove the steaks from the oven or smoker, generously spread the parmesan mixture over the top of each steak, and transfer them to the hot skillet. Broil for 2–3 minutes until the topping is golden, bubbly, and crisp. Keep a close eye to avoid burning.
Remove the steaks from the skillet and let them rest for 5–10 minutes. This locks in the juices for a perfect bite. Slice and serve with your favorite sides. You’ve just created a masterpiece!

Notes

Use a Meat Thermometer: It’s the best way to achieve perfect doneness. Medium-rare is 135°F, and medium is 145°F.
Watch the Broiler: The topping can burn quickly, so stay close and monitor it.
Perfect the Reverse Sear: Cooking the steak low and slow first ensures an even center, while broiling gives it a crispy crust.
Grate Parmesan Fresh: Pre-shredded cheese doesn’t have the same flavor or texture.