Parmesan Crusted Steak Recipe

If you love a perfectly cooked steak with a rich, savory topping that makes every bite melt in your mouth, then this Parmesan crusted steak recipe is exactly what you’ve been looking for. There’s something about the combination of a juicy, smoky steak and a crispy, cheesy crust that just makes me swoon. It’s the kind of meal that feels fancy enough for a special occasion, but it’s surprisingly easy to whip up on a regular night. Plus, that Parmesan crust? Absolute perfection when it’s bubbly, golden, and has a bit of a crunch.

This recipe combines the best of two cooking worlds—smoking and broiling—to give you the most flavorful, juicy steak with a crispy, cheesy topping. The result? A restaurant-quality dish that’s worth every second spent in the kitchen (though, spoiler: it’s not that hard to pull off).

this RECIPE

🍳 A little story about my Parmesan crusted steak obsession

The first time I tried a Parmesan crusted steak, I was at a small family-owned steakhouse. I remember being intrigued because I usually just enjoy my steak with simple seasoning and maybe a dab of garlic butter. But then the server brought out this beautifully crusted steak, and I could smell the garlic and Parmesan before the plate even hit the table. The combination of flavors was unreal. The slight crunch from the cheese, the juiciness of the steak—it was like the best of both worlds. I knew right then that I had to recreate it at home. After a few attempts (and a couple of very well-done steaks, oops!), I finally got the process down. And let me tell you, this recipe? It’s one of those dishes that never disappoints.

The origin story (or, how I stumbled upon perfection)

Parmesan crusted steak isn’t a traditional dish with deep historical roots, but it’s certainly a popular fusion of classic steakhouse flavors with a bit of flair. It’s like someone took the idea of steak au gratin and simplified it into this incredibly tasty topping. The Parmesan cheese, with its nutty, salty flavor, pairs perfectly with the rich, beefy steak. The technique of adding a cheese crust probably comes from the desire to elevate steak with minimal effort, while still keeping that juicy interior. And honestly, the broiling step that gets the crust all bubbly? Genius.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

New York Strip Steaks

The star of the show! New York strips are my go-to for this recipe because they have just the right balance of tenderness and fat marbling. If you can’t find strip steaks, ribeye or sirloin will also work. Just be sure to keep an eye on the cooking time if your steak is thinner or thicker. For the best quality, look for steaks with even marbling throughout—that fat equals flavor! Bonus tip: Let the steak sit at room temperature for about 30 minutes before cooking for even results.

Parmesan cheese

Parmesan is what gives this crust its golden, crispy topping. Use freshly grated Parmesan if you can—it melts better and has a richer flavor than the pre-shredded kind. If you’re out of Parmesan, you can substitute Pecorino Romano, though it’s a bit saltier, so adjust the seasoning accordingly.

Mayonnaise

This is the secret ingredient that binds the Parmesan and helps it crisp up under the broiler. It might sound odd, but trust me, it works wonders. If you’re not a fan of mayo, you can use Greek yogurt or sour cream, but the mayo adds that perfect creaminess and helps create that golden crust.

Garlic

Fresh garlic adds just the right amount of bite to cut through the richness of the steak and the cheese. Don’t skip it! In a pinch, garlic powder works too, but fresh garlic makes a big difference in flavor.

Dried basil

Basil adds a nice herbal touch to balance the richness. You can swap it with oregano or thyme if that’s what you have on hand. Fresh herbs will work too, but you’ll need about double the amount since dried herbs are more concentrated.

Black pepper

Freshly ground black pepper is essential for giving your steak that extra kick. It’s the perfect partner to the salty Parmesan and adds just the right amount of heat without overpowering the dish.

Kitchen gear: What you need (and what you can totally skip)

For this recipe, you don’t need a ton of fancy equipment, but there are a few things that make the process smoother:

Smoker (or Grill)

A smoker will give your steak that delicious, smoky flavor. If you don’t have a smoker, no worries! You can use a charcoal or gas grill with a smoker box, or even cook the steak in the oven on a wire rack. Just know that the smoke really adds something special.

Cast iron skillet

This is a must for that final broiling step. Cast iron retains heat like a champ, which helps get that perfect Parmesan crust. If you don’t have one, use an oven-safe skillet, but cast iron is ideal because it holds heat so well.

Meat thermometer

If you’re not already using a meat thermometer, this recipe is a good excuse to start! It helps you hit that perfect internal temperature without guesswork. Trust me, it makes all the difference.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Preheat your smoker

Get your smoker going at 225°F. This is a low and slow process, allowing the steaks to gently absorb all that smoky goodness. If you’re using a grill, set it up for indirect heat and add some wood chips for that smoky flavor.

2. Season the steaks

Generously season your New York strips on all sides with your beef seasoning or just salt and pepper. Don’t skimp here—this is what builds the flavor base for the steak.

3. Smoke the steaks

Place the steaks directly on the smoker and close the lid. Smoke until the internal temperature reaches about 10 degrees below your target doneness (115°F for rare, 125°F for medium rare, etc.). This gives you room for that final broiling step without overcooking.

4. Make the Parmesan crust

While the steaks are smoking, combine the mayonnaise, Parmesan, garlic, basil, and black pepper in a bowl. Give it a taste to make sure it’s seasoned just right.

5. Preheat your oven to broil

Once the steaks are almost ready, set your oven to high broil and pop that cast iron skillet on the top rack to preheat. This part is crucial for getting the cheese crust nice and crispy.

6. Add the crust and broil

When the steaks come off the smoker, slather on that Parmesan mixture and transfer them to the hot cast iron skillet. Broil for 2-3 minutes, just until the crust is bubbly and golden. Watch it closely—it can go from perfect to burnt in no time.

7. Rest and serve

Let the steaks rest in the skillet for 5-10 minutes. This resting period allows the juices to redistribute and the steak to finish cooking to perfection. Trust me, the extra patience is worth it.

Variations and adaptations I’ve tried (and loved)

Gluten-free

Luckily, this recipe is naturally gluten-free since we’re not using any breadcrumbs in the Parmesan crust. Just double-check that your beef seasoning doesn’t contain any hidden gluten.

Herb-crusted version

If you’re a fan of fresh herbs, try mixing some chopped parsley or thyme into the Parmesan mixture. It adds a fresh, bright flavor that pairs beautifully with the rich steak.

Keto-friendly

This recipe is perfect for anyone on a low-carb or keto diet. There’s zero carbs in the crust, and it’s loaded with healthy fats from the cheese and mayonnaise.

International twists

For a Mediterranean spin, try swapping the Parmesan with feta and adding a pinch of oregano. Or, for something a little spicier, mix in a bit of red pepper flakes or smoked paprika to the crust for a punch of heat.

Serving and presentation ideas

To serve, slice your steak against the grain for the juiciest, most tender bites. I like to arrange the slices on a platter with a sprinkle of fresh parsley or a few basil leaves for a pop of color. You can even add a wedge of lemon on the side for a bit of brightness. For sides, I’d suggest roasted garlic mashed potatoes or a light salad with a lemon vinaigrette—both complement the richness of the steak beautifully.

drink pairings

I love serving this Parmesan crusted steak with a refreshing sparkling water or lemonade. The acidity from the lemonade balances out the richness of the steak, while the bubbles from the sparkling water cleanse the palate between bites. If you’re looking for something a little more special, a rosemary-infused iced tea would also be amazing.

Storage and reheating tips

If you have leftovers (a rare thing in my house when this steak is on the menu), store them in an airtight container in the fridge for up to 3 days. To reheat, place the steak in a preheated oven at 300°F for about 10 minutes or until warmed through. Be careful not to overheat it, as you don’t want to lose that juicy texture. Microwaving works in a pinch, but it might make the crust soggy.

Adjusting for different serving sizes

If you’re cooking for a crowd, this recipe scales up easily. For more steaks, just double or triple the Parmesan crust mixture. Just make sure your smoker and oven are large enough to handle multiple steaks at once without overcrowding. If you’re only cooking for one or two, you can halve the recipe, but keep the same smoking and broiling times.

Frequently asked questions

Q: Can I cook the steak entirely in the oven?
A: Yes! If you don’t have a smoker, you can cook the steak in the oven. Bake at 225°F until it’s 10 degrees below your target temperature, then follow the broiling instructions to get that crispy Parmesan crust.

Q: What can I use if I don’t have a cast iron skillet?
A: Any oven-safe skillet will work, but cast iron really holds the heat best for that final broiling step.

Q: How do I know when the Parmesan crust is done?
A: The crust should be bubbly and golden brown on top. Keep an eye on it while broiling—it can go from perfect to burnt very quickly!

Q: Can I use other types of cheese?
A: Absolutely! Pecorino Romano, Asiago, or even a sharp cheddar can make a tasty crust. Just keep in mind that each cheese will have its own melting and browning characteristics.

Q: What if I like my steak well done?
A: For well-done steak, smoke until the internal temperature reaches 150°F, then broil until the crust is golden.

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