Parmesan Crusted Steak Recipe

Have you ever tasted a steak so good that it practically melts in your mouth? That’s exactly what this Parmesan crusted steak recipe delivers. The combination of smoky, tender New York strip steak with a rich, cheesy crust is nothing short of magic. And while it might sound a little fancy, trust me—it’s incredibly easy to make. Plus, you get the best of both worlds: the deep flavors from smoking the meat and that irresistible cheesy topping that’s broiled to perfection.

I first tried this recipe on a chilly Saturday evening. The smell of the steak slowly smoking outside was all it took to get my family hovering around the kitchen. When the Parmesan crust hit the broiler and began to bubble, that was it. I knew this was a keeper. Now, it’s a regular request for special occasions or just when we feel like treating ourselves. Once you try it, I have a feeling you’ll get hooked too.

this RECIPE

A little backstory on Parmesan crusted steak

The idea of adding a Parmesan crust to steak isn’t entirely new, but it’s definitely a brilliant twist on traditional grilling or smoking. Parmesan cheese, known for its salty, nutty flavor, pairs beautifully with steak. The crust, inspired by classic Italian flavors, adds an extra layer of richness. The technique of combining smoking with a high-heat broil is a modern adaptation that ensures the steak stays tender while developing that signature crust. This method has been gaining popularity among backyard grillers and steak enthusiasts who want to elevate their steak game without too much fuss.

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

Here’s the lowdown on what you’ll need to pull off this incredible dish:

• New York Strip Steaks: The star of the show. These steaks are tender and have a great balance of fat and lean meat, perfect for smoking. You can substitute ribeye or even filet mignon if you’re feeling fancy, but the New York strip holds up particularly well under the Parmesan crust.
• Signature Beef Seasoning: A good beef seasoning (or just salt and pepper if you’re keeping it simple) enhances the natural flavors of the steak. If you want to experiment, try adding some smoked paprika or garlic powder to your seasoning blend for an extra kick.
• Mayonnaise: Believe it or not, mayo is the secret ingredient for the Parmesan crust. It keeps the cheese mixture creamy and helps it stick to the steak. If you’re not a mayo fan, Greek yogurt is a decent substitute, but trust me—mayo works wonders here.
• Parmesan Cheese: This is where that irresistible crust comes from. Freshly grated Parmesan is best, but if you have the pre-grated stuff, that’ll work too. Just avoid the powdered kind in the green can—it won’t give you the same melty goodness.
• Garlic & Dried Basil: These add depth to the flavor profile. Fresh garlic really shines here, but you can substitute garlic powder in a pinch. As for basil, if you’re out, a pinch of Italian seasoning or oregano will still do the trick.
• Fresh Ground Black Pepper: Adds a little heat and rounds out the flavors. Coarse ground pepper gives a nice texture to the crust.

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

If you’ve got a smoker and a cast iron skillet, you’re already halfway there. These two tools are key for nailing this recipe.

• Smoker: You’ll want to use a smoker to impart that signature smoky flavor to the steak. If you don’t have a smoker, a grill with wood chips (or even a gas grill with a smoker box) can do the trick.
• Cast Iron Skillet: This is your best friend for the broiling step. Cast iron retains heat like nothing else, giving you that perfectly seared crust. If you don’t have cast iron, any oven-safe skillet will do, but the results might not be as crispy.
• Meat Thermometer: This is essential for cooking steak to your desired doneness without guessing. No one wants to overcook a beautiful steak!
• Small Mixing Bowl: For combining the Parmesan crust ingredients. Easy peasy.

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

1. Fire up the smoker

Preheat your smoker to 225°F. I’ve learned that low and slow is the best way to get that perfect smoky flavor into the meat. Don’t rush this step. While your smoker gets to temp, let your steaks come to room temperature—this helps them cook more evenly.

2. Season the steaks

Generously season your New York strips on all sides with your beef seasoning or a simple salt and pepper mix. I used to under-season my steaks, thinking I didn’t want to overpower the meat, but trust me, a good layer of seasoning brings out the best in every bite.

3. Prepare the Parmesan crust

In a small bowl, mix together the mayonnaise, grated Parmesan, minced garlic, dried basil, and black pepper. This mixture is going to transform your steak. The mayo might seem strange, but it helps bind the cheese to the meat and gives the crust a beautifully golden, bubbly finish.

4. Smoke the steaks

Place your steaks on the smoker and close the lid. Now, let them cook until they’re about 10°F away from your target temperature. For example, if you want medium rare, pull the steaks at 125°F. This usually takes around 45 minutes, but keep an eye on that thermometer!

5. Preheat the broiler

Once your steaks are close to done, preheat your oven to High Broil and slide a cast iron skillet onto the top rack. Let it get ripping hot for about 8-10 minutes. The hotter the skillet, the better the crust!

6. Add the Parmesan crust

Pull the steaks from the smoker and top them with the Parmesan mixture. I like to spread it evenly over the steaks, but if you prefer a more rustic look, just dollop it on. Carefully transfer the steaks to your preheated skillet—be cautious here, that skillet is hot!

7. Broil to perfection

Broil the steaks for 2-3 minutes, or until the Parmesan is melted, bubbly, and golden. Keep a close eye on them, because it can go from perfect to burnt quickly. Once the crust is golden, your steak should be at or just under your final desired temp. The steak will continue to cook a little while it rests.

8. Let the steaks rest

Remove the skillet from the oven and let your steaks rest for 5-10 minutes. This gives the juices a chance to redistribute, making every bite juicy and tender. Don’t skip this step!

Variations on a classic: How I’ve made this recipe my own

• Herb Crusted: Swap the Parmesan and basil for a mix of fresh chopped herbs like rosemary, thyme, and parsley. The herbs will give the steak a fresh, earthy flavor, especially if you’re not feeling the cheesy vibe.
• Low-Carb Option: This recipe is naturally low-carb, but if you want to lighten it up further, you can reduce the amount of Parmesan or skip the crust entirely and serve the steak with a garlicky herb butter.
• Gluten-Free Adaptation: Good news—this recipe is already gluten-free! Just make sure any seasonings you use don’t have hidden gluten.
• Seasonal Twist: Try adding a bit of lemon zest to the Parmesan crust in the summer for a bright, citrusy flavor, or mix in some smoked paprika in the winter for a touch of heat.

Serving and presentation ideas

When it comes to plating, I like to keep it simple. Slice the steak on a slight bias and fan out the pieces on a wooden cutting board or serving platter. For a pop of color, garnish with a sprinkle of fresh parsley or basil. This dish pairs beautifully with roasted vegetables or a crisp green salad. You could also serve it alongside some mashed potatoes or even a creamy risotto if you’re feeling indulgent.

Perfect drink pairings

This richly flavored meat pairs beautifully with some equally bold drinks:

• Iced Tea with Lemon: The refreshing acidity of iced tea cuts through the richness of the Parmesan crust.
• Sparkling Water with Citrus: A bubbly, refreshing drink like sparkling water with a slice of lemon or lime complements the smoky, cheesy flavors.
• Cranberry Juice Spritz: Mix cranberry juice with a splash of club soda for a tart, slightly sweet drink that’s light and refreshing.

Storing and reheating: Keeping that Parmesan crust perfect

If you happen to have leftovers (rare, but possible!), store your steak in an airtight container in the fridge for up to 3 days. To reheat, pop it in a low oven (around 275°F) for 10-15 minutes. You can also give it a quick broil to revive that crispy Parmesan crust. Just be careful not to overcook it during reheating, or the steak will lose its tenderness.

Adjusting for different serving sizes

This recipe is super easy to scale. Cooking for a crowd? Simply double or triple the ingredients. The key thing to remember is to monitor the internal temperature of the steaks closely. If you’re working with thinner cuts or smaller steaks, reduce the smoking time accordingly.

Troubleshooting tips

• Parmesan not melting: If the cheese isn’t melting under the broiler, your skillet might not be hot enough. Make sure to preheat it properly before adding the steaks.
• Overcooked steak: It’s easy to overshoot your desired doneness, especially since the steak keeps cooking while it rests. Always pull the steaks off the smoker a few degrees shy of your final temperature to account for carryover cooking.
• Crust too dark: Broilers can vary in intensity, so keep a close eye on the Parmesan crust while it’s broiling. Move the rack lower if it starts to brown too quickly.

Ready to give it a try?

I promise, this Parmesan crusted steak is worth every step. It’s an easy, impressive dish that will have everyone at the table coming back for seconds (if there’s any left!). Don’t be afraid to make it your own—experiment with different herbs, spices, or sides until it’s your personal masterpiece. Happy grilling!

FAQs

1. Can I use a different cut of steak?
Yes! Ribeye or filet mignon would also work well. Just adjust the cooking time based on thickness.

2. What if I don’t have a smoker?
You can use a gas or charcoal grill with some wood chips for a similar effect, or skip the smoking step and just broil the steak.

3. Can I make this without mayo?
You can substitute Greek yogurt, but the mayo really helps bind the crust and gives it a rich flavor.

4. How do I know when the steak is done?
Use a meat thermometer and aim for your preferred doneness. Remember, the steak will continue to cook as it rests.

5. Can I freeze leftover steak?
Yes, but the texture might change slightly. Wrap it tightly in plastic wrap and foil before freezing for up to 3 months.

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