Parmesan Crusted Steak
Who needs a reservation when you can recreate the iconic Longhorn Steakhouse Parmesan Crusted Steak right in your own kitchen? In this recipe, I will show you how to make a butter-basted steak with a Parmesan crust that’s better than the restaurant version. With its perfectly seared exterior, juicy interior, and flavorful topping, this steak is an impressive dish you can easily make at home.
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Why I love Making My Longhorn Steakhouse Parmesan Crusted Steak
- Better than the restaurant: You control the oil used and the quality of the other ingredients. Not to mention, it’s so much cheaper to make this at home.
- Simple but special: You’ll learn how to achieve the perfect butter-baked steak for incredible flavor and finish with a golden Parmesan crust under the broiler.
- Customizable Doneness: Whether you prefer medium-rare or well-done, the recipe includes precise temperature guidance to ensure your steak is cooked exactly how you like it.
- Quick and Convenient: This recipe takes just 30 minutes from start to finish, making it perfect for a weeknight dinner or a special occasion without the hassle.
If you love this steak recipe, check out my Longhorn parmesan crusted chicken breast recipe too!
Serve this steak with a roasted vegetable salad and German potato salad on the side. It also pairs well with risotto or sataraš. Feel free to add some fresh basil pesto on top after cooking, too.
Kitchen Equipment
- Cast iron skillet
- Small mixing bowl
- Spoon or whisk
- Cheese grater or Microplane
- Tongs
- Meat Thermometer
- Aluminum foil
Ingredient Notes, Variations, & Substitutions
- Ribeye Steak: Ribeye is the best choice for its marbling, which keeps it juicy and flavorful during cooking. A strip steak is a good second option.
- Neutral Oil/Fat: Use high-smoke-point fats like avocado oil, tallow, lard, or neutral coconut oil. Avoid olive oil as it can burn at high temperatures.
- Parmesan Cheese: Freshly grated Parmesan is best for the best flavor and texture. Pre-grated varieties may not melt properly.
- Mayonnaise Substitute: Greek yogurt or sour cream can be used in place of mayonnaise for a tangier crust, though the richness will be slightly reduced.
- Herbs for Basting: Fresh thyme or rosemary is recommended, but sage or oregano can be used for a different flavor profile.
- Garlic: Smashed garlic cloves enhance the butter-basting step, but can be omitted if you prefer a milder flavor.
- Butter: Use unsalted butter to control the salt content. If using salted butter, reduce the added salt in the recipe slightly.
Recipe Instructions & Step-by-Step Process Photos
Step 1: Start by preparing the Parmesan crust. In a mixing bowl, combine mayonnaise, grated Parmesan cheese, Dijon mustard, minced garlic, dried parsley, salt, and pepper. Stir until smooth, then cover and refrigerate while you cook the steak.
Step 2: Preheat your oven’s broiler on high, so it’s ready when needed. This step is essential to achieve a golden Parmesan crust without overcooking the steak.
Step 3: Take the steak out of the refrigerator and let it sit at room temperature for 30-40 minutes. Generously season both sides with salt and freshly ground black pepper. Pat the steak dry with paper towels to remove any excess moisture, which helps it sear properly when ready to cook.
Step 4: Heat a cast iron skillet over medium-high heat for about 10 minutes and add 1 tablespoon of neutral oil or fat, such as avocado oil or tallow. Once the oil is hot and shimmering, place the steak in the skillet. Sear one side for 2-3 minutes until a deep golden crust forms, then flip the steak and sear the other side for another 2-3 minutes.
Step 5: Reduce the heat to medium and add 2 tablespoons of unsalted butter, along with smashed garlic cloves and fresh herbs like thyme or rosemary if using. Tilt the skillet slightly and spoon the melted butter over the steak continuously for 1-2 minutes. This basting step infuses the steak with rich flavor and a golden crust.
Step 6: Use a meat thermometer to check the internal temperature for your desired doneness: 120-125°F (49-52°C) for rare, 130-135°F (54-57°C) for medium-rare, and 140-145°F (60-63°C) for medium.
Step 7: Remove steak from heat about 5 degrees before desired doneness.
Step 8: Spread the prepared Parmesan mixture over the top of the steak, creating a thick, even layer. Transfer the skillet to the oven under the preheated broiler. Broil for 2-3 minutes, watching closely to prevent burning, until the topping is golden and bubbling.
Step 9: Remove the skillet from the oven and let the steak rest on a plate, loosely covered and tented, for 5 minutes. Slice against the grain for the best texture, and serve immediately with your favorite sides.
Equipment
- Cast iron skillet
- Small mixing bowl
- Spoon or whisk
- Cheese grater or Microplane
- Tongs
- Meat Thermometer
- Aluminum foil
Ingredients
For the Parmesan Crust:
- ½ cup mayonnaise I love avocado oil or fractionated coconut oil mayo!
- ¼ cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Steak:
- 1 ribeye or strip steak 1 to 1½ inches thick
- salt and freshly ground black pepper to season
- 1 tablespoon neutral oil or fat e.g., avocado oil, tallow, lard, neutral coconut oil
- 2 tablespoons unsalted butter
- 2 cloves garlic smashed or scored, optional for basting
- 2-3 sprigs fresh thyme or rosemary optional for basting
- 1 Bay Leaf optional for basting
Instructions
- Prepare the Parmesan Crust: Mix the mayonnaise, Parmesan cheese, Dijon mustard, garlic, parsley, salt, and pepper in a bowl until smooth. Cover and refrigerate while you cook the steak.
- Preheat the Broiler: Set your oven’s broiler to high so it’s ready for the final step.
- Prep the Steak: Remove the steak from the refrigerator and and season generously with salt and freshly ground black pepper on both sides. Let it sit for 30-40 minutes to come to room temperature. Pat it completely dry with paper towels.
- Sear the Steak: Heat a cast iron skillet over medium-high heat and add 1 tablespoon of neutral oil or fat. When the oil is hot and shimmering, place the steak in the skillet. Sear the first side for 2-3 minutes, until a deep golden-brown crust forms. Flip the steak and sear the other side for 2-3 minutes. Reduce the heat to medium, add the butter, smashed garlic, and herbs to the skillet, and spoon the melted butter over the steak continuously for 1-2 minutes.
- Add the Parmesan Crust: Spread the prepared Parmesan mixture evenly over the top of the steak, creating a thick layer.
- Broil to Finish: Place the skillet with the steak under the preheated broiler. Broil for 2-3 minutes, watching closely, until the Parmesan topping is golden and bubbling. Use a meat thermometer to check for doneness.
- Rest and Serve: Remove the skillet from the oven and transfer the steak to a plate. Let it rest, uncovered, for 5 minutes to allow the juices to redistribute. Slice against the grain and serve immediately with your favorite sides.
