Parmesan Crusted Steaks
Juicy and tender steaks topped with a thick parmesan crust. Elegant and delicious!
Juicy and tender steaks topped with a thick parmesan crust. Elegant and delicious!
- 1/2 cup butter softened
- salt and pepper to taste
- 1 teaspoon olive oil
- 1 cup grated parmesan cheese
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1/2 cup panko bread crumbs
- !for the crust:
- 2 (8-10oz) steaks, (ribeye, new york strip, top sirl
- 1/4 cup mayo
- 1 tsp dried parsley flakes (or 1/2 tsp fresh)
- dash of worcestershire sauce
- Carbohydrate 56.0492416812199 g
- Cholesterol 303.313000379923 mg
- Fat 130.002233483665 g
- Fiber 2.57301666132609 g
- Protein 28.1699750261793 g
- Saturated Fat 70.6413934208316 g
- Serving Size 1 1 recipe (279g)
- Sodium 2305.68240841051 mg
- Sugar 53.4762250198938 g
- Trans Fat 8.78829834336365 g
- Calories 1487 calories
Step-by-step
- Place top oven rack about 4 or 5 inches from top broiler. Turn top broiler on.
- Season steaks liberally with salt and pepper, set aside.
- Combine all the ingredients for the crust topping in a food processor and pulse until ingredients come together. Set aside.
- Heat a cast iron (or oven safe) skillet over medium high heat, add 1 tsp of olive oil to the pan and heat until it starts to smoke, swirl the oil around to coat skillet. Reduce heat to medium and place steaks in pan. Do not disturb the steaks for 1 minute. Flip steaks over and let sit for an additional minute.*
- Remove pan from heat and smear a couple tablespoons of the parmesan mixture over the top of the steaks. Place under the broiler for 2 minutes or until the tops are lightly golden brown.
- Remove from oven and enjoy immediately.
Cooking thick cuts without filling the entire house with smoke requires relying on cast iron to build a crust efficiently while managing internal temperatures. Achieving the right balance between a deeply browned meat exterior and a molten cheese topping depends on precise thermal control. By searing the protein briefly before applying a dairy-based binder, home cooks can achieve restaurant-quality results without specialized kitchen appliances.
The Science of the Seer and Binder
To prevent the topping from sliding off during cooking, a binding agent like mayonnaise holds the grated parmesan, panko bread crumbs, softened butter, garlic powder, and Worcestershire sauce together in a cohesive paste. Pulse these components in a food processor until the mixture resembles coarse sand rather than a smooth paste, ensuring the panko retains enough structural integrity to crunch. When applying this topping, spread a layer approximately one-quarter inch thick across the top surface of the meat before transferring the skillet to the broiler.
Managing Heat Zones
Position the top oven rack exactly four to five inches away from the broiler element to deliver direct, intense radiant heat. Heat a cast iron skillet over medium-high heat until the olive oil begins to shimmer and emit a faint wispy smoke. Sear the steaks for precisely sixty seconds per side without moving them, which allows a dark Maillard reaction crust to form on the surface. Remove the skillet from the burner immediately after searing, smear the crust mixture over the top, and broil for two minutes until the cheese turns golden brown.
