Parmesan Crusted Steak

Parmesan crusted ribeye steak in a cast iron skillet.-steak

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Make the best Parmesan crusted steak with a buttery sear and golden crust. This easy recipe is inspired by Longhorn Steakhouse but even better at home!

Prep Time15

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: steak

Calories: 1688kcal

Author: Jana Dziak

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.

Notes

To Store: Allow the steak to cool completely before placing it in an airtight container. Store in the refrigerator for up to 3 days. Avoid slicing the steak until you're ready to reheat, as this helps retain moisture.

To Reheat: Preheat your oven to 275°F (135°C). Place the steak on a wire rack over a baking sheet and warm for 10-15 minutes until it reaches your desired temperature. For the crust, you can broil it for 1-2 minutes at the end to crisp it back up. Avoid microwaving, as it can dry out the steak.

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