Steakhouse Parmesan Crusted Steak Recipe

This Steakhouse Parmesan Crusted Steak recipe combines the rich, savory flavors of high-quality beef with a golden, crispy crust made from Parmesan cheese. It’s a steakhouse-worthy meal that you can prepare in the comfort of your home. Whether you’re hosting a dinner party or preparing a special meal for yourself or loved ones, this dish will impress everyone at the table.

The Parmesan Crusted Steak is a classic steakhouse dish that adds an extra layer of flavor and texture to the already delicious cut of meat. This recipe focuses on using fresh, high-quality ingredients, precise cooking techniques, and a golden crust made from Parmesan cheese and herbs. Whether you’re grilling, pan-searing, or broiling your steak, this recipe guarantees that you’ll achieve a perfect crust and a juicy, tender interior.

Why Parmesan?

Parmesan cheese is a hard, aged cheese with a distinctive savory flavor. When grated and combined with breadcrumbs, herbs, and seasonings, it forms a golden, crispy crust that complements the steak’s natural flavors. The saltiness of the cheese, combined with the butter and herbs, elevates the taste of the beef, making every bite a delightful experience.

Preparation Steps

Before you begin cooking, there are a few preparatory steps to ensure your Parmesan Crusted Steak turns out perfectly:

1. Bring Steak to Room Temperature: Remove your steaks from the fridge at least 30 minutes before cooking. This allows the meat to cook evenly and reduces the risk of an overcooked exterior and undercooked interior.
2. Prepare the Parmesan Crust Mixture:
   • In a small bowl, combine the grated Parmesan cheese, Panko breadcrumbs, chopped parsley, garlic, and Italian herbs.
   • Add a pinch of salt and freshly ground black pepper, then stir in the olive oil or melted butter.
   • Optionally, you can mix in Dijon mustard for a little tang and to help the crust adhere better to the steak.
   • Mix until the ingredients are well combined and form a crumbly texture.
3. Season the Steaks:
   • Pat the steaks dry with paper towels. This helps with browning and getting a nice sear.
   • Generously season both sides of the steaks with salt and pepper. Don’t be afraid to use a lot of seasoning—steak benefits from a flavorful crust.

Cooking Instructions

Step 1: Searing the Steaks

1. Heat Your Pan: Heat a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat. Let the pan get hot—this is crucial for creating a perfect sear.
2. Add Oil and Butter: Once the pan is hot, add the olive oil and butter. Swirl the pan to coat the bottom with the fat. The butter will help flavor the steak, while the oil will prevent it from burning.
3. Sear the Steaks: Carefully place the steaks in the pan. Do not overcrowd the pan—sear one or two steaks at a time depending on the size of your skillet.
   • Sear the steaks for about 3–4 minutes on each side, or until a deep, golden-brown crust forms. Avoid moving the steaks around too much during searing; you want that crispy, caramelized crust.
   • If desired, use tongs to sear the edges of the steaks for 1–2 minutes to create a more even, crispy crust all around.
4. Baste the Steaks (Optional): For extra flavor and juiciness, you can baste the steaks by spooning the melted butter and pan juices over the top of the steaks while they sear. This step enhances the flavor and helps cook the steaks evenly.

Step 2: Adding the Parmesan Crust

1. Preheat Your Oven: Preheat your oven to 400°F (200°C). The high heat will help finish cooking the steak and melt the Parmesan crust perfectly.
2. Prepare the Steaks for the Oven:
   • After searing the steaks, spread a thin layer of Dijon mustard (if using) over the top of each steak. This will act as a binder for the Parmesan crust.
   • Gently press the Parmesan crust mixture onto the top of each steak, ensuring that it sticks to the surface. Use the back of a spoon to press it down gently, so it adheres well.
3. Transfer to the Oven: Transfer the skillet (or move the steaks to a baking sheet if your skillet isn’t oven-safe) to the preheated oven. Bake for 4–7 minutes, or until the cheese has melted and the crust has turned golden brown and crispy.
4. Check for Doneness: To achieve your preferred level of doneness, you can use an instant-read thermometer:
   • Rare: 120–125°F (49–52°C)
   • Medium-rare: 130–135°F (54–57°C)
   • Medium: 140–145°F (60–63°C)
   • Medium-well: 150–155°F (66–68°C)
   • Well done: 160°F (71°C) and above

   Remove the steaks from the oven once they reach your desired doneness.

Step 3: Resting and Serving

1. Rest the Steaks: Let the steaks rest on a cutting board or platter for about 5 minutes before serving. Resting helps the juices redistribute within the steak, ensuring a tender and flavorful bite.
2. Garnish and Serve: Garnish with fresh herbs like thyme or rosemary, and serve immediately.

The Perfect Searing Technique

The searing step is crucial to developing that savory crust and locking in the juices. Here are some tips for perfecting your searing technique:

• Preheat Your Pan: A hot pan is key. If it’s not hot enough, the meat will stick, and you’ll miss the Maillard reaction (the browning process).
• Use the Right Fat: For searing, a high-heat oil like vegetable oil, grapeseed oil, or avocado oil is ideal. Butter can burn at high temperatures, so use it in conjunction with oil for flavor.
• Let the Steak Rest Before Cooking: If your steak is too cold, it will seize up in the pan. Let it come to room temperature for better searing.
• Do Not Overcrowd: Crowding the pan traps steam and prevents the steak from getting a crisp, golden crust. Work in batches if necessary.

Alternative Methods and Variations

Grilling Option:

For a smoky flavor, you can grill your steaks instead of pan-searing them. Grill the steaks over medium-high heat for about 4–5 minutes per side, then finish them with the Parmesan crust in the oven.

Herb Variations:

While parsley and Italian herbs are the most common, you can experiment with different herbs to change the flavor profile:

• Basil: For a sweeter, more aromatic crust.
• Oregano: Adds a Mediterranean touch.
• Thyme: Provides a woodsy, earthy flavor.

Spicy Version:

For a spicy kick, you can add red pepper flakes or cayenne pepper to the Parmesan crust mixture. This adds heat to balance the richness of the cheese.

Wine Pairing Suggestions

A rich, flavorful steak like this pairs wonderfully with bold red wines. Here are a few options:

• Cabernet Sauvignon: Its tannins and rich, dark fruit flavors complement the umami of the steak and the crispy Parmesan crust.
• Malbec: Known for its deep flavors of plum and blackberries, Malbec pairs well with beef and enhances the savory flavors.
• Syrah/Shiraz: This wine brings peppery and smoky notes that elevate the savory richness of the steak.

Side Dishes to Serve with Parmesan Crusted Steak

To round out the meal, consider serving your Parmesan Crusted Steak with one or more of these delicious side dishes:

• Garlic Mashed Potatoes: Creamy mashed potatoes are a classic side that complements the richness of the steak.
• Grilled Asparagus: The slightly bitter asparagus pairs nicely with the savory, crispy crust of the steak.
• Creamed Spinach: A creamy, buttery spinach dish balances the rich flavors of the steak.
• Roasted Brussels Sprouts: The caramelized flavors of roasted Brussels sprouts make them a perfect side for steak.
• Caesar Salad: A fresh, crisp Caesar salad adds a refreshing contrast to the richness of the steak.

FAQs

Q: Can I use a different type of cheese? A: While Parmesan is ideal for this crust, you can try other hard cheeses like Pecorino Romano or Grana Padano for a different flavor.

Q: Can I make the crust ahead of time? A: Yes! You can prepare the Parmesan crust mixture up to 24 hours in advance. Just store it in an airtight container in the fridge until you’re ready to use it.

Q: What if I don’t have an oven-safe skillet? A: If your skillet isn’t oven-safe, you can sear the steak in a regular skillet, then transfer it to a baking sheet lined with parchment paper to finish in the oven.

Advanced Cooking Techniques and Tips

While the Parmesan Crusted Steak recipe above provides a straightforward method, here are some advanced cooking techniques and tips that can take your steak to the next level.

Sous Vide Method for Perfectly Cooked Steak

For those who enjoy using sous vide technology, this method can help you achieve an incredibly precise level of doneness, while still ensuring the Parmesan crust is crispy and flavorful. Here’s how to incorporate sous vide cooking into your steak:

1. Sous Vide Preparation:
   • Preheat your sous vide water bath to your desired steak doneness temperature (for example, 130°F for medium-rare).
   • Season the steaks with salt, pepper, and any other desired seasonings before vacuum-sealing them in a bag. You can also add a sprig of rosemary or thyme to the bag for extra flavor.
2. Sous Vide Cooking:
   • Submerge the vacuum-sealed bags into the water bath and cook for 1 to 2 hours (depending on the thickness of your steaks). Since sous vide cooking ensures the steak is evenly cooked from edge to edge, you don’t need to worry about overcooking it.
3. Searing and Crusting:
   • After sous vide cooking, remove the steaks from the bag and pat them dry with paper towels. This step is critical because moisture on the surface will prevent the steak from developing a good sear.
   • Heat your skillet over high heat and follow the same searing procedure described earlier, making sure to press the Parmesan crust onto the steak just before transferring it to the oven.
   • Bake the steak at 400°F until the crust is golden and crispy, about 4–7 minutes.

The sous vide method ensures your steak is cooked precisely to your liking, and combining it with the Parmesan crust gives you the best of both worlds: a perfectly tender steak with a crispy, flavorful crust.

Troubleshooting Common Issues

Even with a simple recipe, things don’t always go as planned in the kitchen. Here are some common issues that can arise when making Parmesan Crusted Steak, along with solutions to fix them:

Problem 1: The Parmesan Crust Isn’t Sticking

Sometimes, the Parmesan crust might not adhere properly to the steak, causing it to slide off or crumble. Here’s what you can do:

• Ensure Proper Moisture: The steak must have enough moisture on the surface for the crust to adhere. If you haven’t used Dijon mustard, consider adding a thin layer of it before pressing the Parmesan mixture onto the steak.
• Press Firmly: Gently press the Parmesan crust into the steak using the back of a spoon or your fingers, ensuring it sticks to the meat. If needed, let the crust “set” in the oven for a minute or two before finishing off the rest of the cooking.

Problem 2: The Crust Burns Before the Steak is Cooked to Your Liking

The crust is golden and crispy, but the steak isn’t cooked through to your desired level of doneness. This can happen if the oven temperature is too high or if the steak is too thin.

• Lower the Oven Temperature: Instead of baking at 400°F, lower the temperature to 375°F (190°C) and allow the steak to cook more slowly. You can also use the broil setting at the end of cooking to ensure a nice golden crust without overcooking the steak.
• Monitor the Crust: If you notice the crust is browning too quickly, tent the steak with aluminum foil to prevent further browning, and continue cooking the steak until it reaches your preferred doneness.

Problem 3: The Steak is Overcooked

If you accidentally overcook the steak, there’s no going back, but you can avoid this issue by using a meat thermometer. Here’s a quick guide for checking doneness:

• Rare: 120–125°F (49–52°C)
• Medium-rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)
• Medium-well: 150–155°F (66–68°C)
• Well-done: 160°F (71°C) and above

By checking your steak’s internal temperature regularly, you can ensure that it’s cooked perfectly every time. A meat thermometer is an invaluable tool, especially when you’re dealing with expensive cuts of meat.

Health Considerations and Substitutions

While Parmesan Crusted Steak is a rich and indulgent dish, there are ways to make it slightly lighter without sacrificing flavor. If you are looking for a healthier version or have dietary restrictions, consider the following substitutions:

Healthier Substitutions:

• Use Less Butter: Instead of the full 2 tablespoons of butter for cooking, reduce it by half or use a light butter substitute. You can also use olive oil for a healthier fat option.
• Opt for Leaner Cuts of Meat: Instead of ribeye or New York strip, you could use leaner cuts like filet mignon or sirloin. These cuts have less fat but still maintain tenderness and flavor.
• Alternative Cheese: If you’re concerned about the fat content of Parmesan cheese, you can try using a reduced-fat Parmesan or a different cheese like part-skim mozzarella, though the texture and flavor might vary slightly.

Gluten-Free Variations:

If you are following a gluten-free diet, you can substitute the Panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Make sure to check the labels of the breadcrumbs to ensure they are certified gluten-free.

Serving Suggestions and Plating

The visual appeal of your meal is just as important as the taste. Here are a few ideas on how to plate and serve your Parmesan Crusted Steak for a refined dining experience:

Plate Design:

• Use a Large Plate: A big plate provides enough space to arrange the steak and sides in an elegant way.
• Garnish Thoughtfully: Garnish the steak with a sprig of fresh rosemary, thyme, or a sprinkle of fresh Parmesan. A drizzle of high-quality olive oil around the edges of the plate can add a touch of luxury and enhance the presentation.
• Side Placement: Arrange the side dishes in small, neat portions next to the steak. For example, a scoop of creamy mashed potatoes or a mound of sautéed vegetables should be placed beside the steak, ensuring everything is visually balanced.

Serve with a Sauce:

While the Parmesan crust is flavorful enough to stand on its own, you can offer a rich sauce to elevate the dish further. Here are a couple of options:

• Peppercorn Sauce: A creamy peppercorn sauce complements the savory flavor of the steak and works well with the Parmesan crust.
• Red Wine Reduction: A simple red wine reduction sauce can add depth to the flavor profile of the steak.
• Béarnaise Sauce: For a classic steakhouse experience, serve with a rich and buttery béarnaise sauce, which provides a tangy, herbal contrast to the crispy crust.

Reheat Carefully: To reheat, it’s best to use an oven or a skillet over low heat. Preheat the oven to 350°F (175°C) and warm the steak for 10–15 minutes. Alternatively, heat the steak in a skillet over low heat, covering it with a lid to help retain moisture.

Avoid Microwaving: Microwaving can cause the crust to become soggy and the steak to overcook. Try to avoid this method if you want to maintain the quality of the dish.

Conclusion and Final Thoughts

Creating a Steakhouse Parmesan Crusted Steak is a rewarding culinary experience. The golden, crispy Parmesan crust combined with the tender, juicy steak provides an unforgettable flavor profile that rivals any steakhouse dish. By following the detailed steps, using quality ingredients, and mastering your cooking techniques, you’ll be able to impress yourself and others with a steak that looks and tastes like it was prepared by a professional chef.

Remember, cooking is about experimenting, so feel free to adapt the recipe to your tastes and preferences. Whether you stick to the traditional methods or add your own twist, this recipe will be a hit every time.

This Steakhouse Parmesan Crusted Steak recipe takes the humble steak to new heights, combining the richness of a high-quality cut of beef with the crispy, flavorful crust made from Parmesan cheese and breadcrumbs. Whether you’re looking for a delicious dinner to share with friends or a romantic evening with a loved one, this recipe is sure to impress.

By following the steps carefully and using high-quality ingredients, you’ll enjoy a meal that’s as satisfying as it is delicious.

Enjoy the process and the delicious results!

Yield: 2

Steakhouse Parmesan Crusted Steak Recipe

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This Steakhouse Parmesan Crusted Steak recipe combines the rich, savory flavors of high-quality beef with a golden, crispy crust made from Parmesan cheese. It's a steakhouse-worthy meal that you can prepare in the comfort of your home. Whether you're hosting a dinner party or preparing a special meal for yourself or loved ones, this dish will impress everyone at the table.

Prep Time 10 minutes

Cook Time 10 minutes

Ingredients

• 2 boneless ribeye steaks (or your choice of steak)
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup Panko breadcrumbs
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

1. Prepare the Steaks:
   Pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper.
   
2. Make the Parmesan Crust:
   In a small bowl, mix together the grated Parmesan cheese and Panko breadcrumbs until evenly combined.
   
3. Sear the Steaks:
   Heat olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes on each side until a nice brown crust forms. (If your skillet is small, you may need to sear the steaks in batches.)
   
4. Prepare the Parmesan Coating:
   After searing, remove the steaks from the pan and set aside. Add 1 tablespoon of butter to the pan and melt over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
   
5. Crust the Steaks:
   Place a generous layer of the Parmesan breadcrumb mixture on top of each steak, pressing it lightly to adhere. Top with remaining tablespoon of butter, placing small pats on the steak.
   
6. Finish in the Oven:
   Transfer the skillet with the steaks to a preheated oven at 400°F (200°C). Bake for about 4-6 minutes, or until the Parmesan crust is golden and the steaks reach your desired doneness (use a meat thermometer if needed: 125°F for medium-rare, 130°F for medium, 140°F for medium-well).
   
7. Serve:
   Remove the skillet from the oven, let the steaks rest for 5 minutes, and garnish with fresh parsley if desired. Serve with your favorite side dishes.

Notes

Choosing the Right Cut of Steak: For best results, choose steaks that are at least 1.5 inches thick. Ribeye, New York strip, or filet mignon are all great choices. Thicker steaks will allow for a juicier interior with a crispy crust.

Room Temperature Steaks: Allow your steaks to sit at room temperature for about 30 minutes before cooking. This ensures that they cook more evenly.

Grilling Option: If you prefer grilling the steaks instead of pan-searing, you can follow the same steps for preparing the Parmesan crust, but cook the steaks on a grill over medium-high heat. Once grilled, place them in the oven to melt the Parmesan crust.

Doneness: The cooking time will vary depending on the thickness of the steaks and your preferred doneness. It's best to use a meat thermometer to ensure the steaks are cooked to your liking (refer to the temperature guide provided earlier).

Parmesan Choice: For a more authentic taste, always use freshly grated Parmigiano-Reggiano instead of pre-grated Parmesan. The flavor will be much richer, and the texture of the crust will be superior.

Resting: Let the steaks rest for at least 5 minutes after removing them from the oven. This helps the juices redistribute throughout the steak, keeping it moist and tender.

Gluten-Free Option: You can use gluten-free breadcrumbs instead of Panko to make this recipe suitable for those with gluten sensitivities.