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.
Parmesan Crusted Steaks: A Weeknight Winner
As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to make. This Parmesan Crusted Steak recipe fits the bill perfectly. It's elegant enough for a special occasion, yet simple enough for a weeknight dinner. The crispy parmesan crust adds a delightful textural contrast to the juicy steak, and the whole dish comes together in under 20 minutes. Honestly, the cleanup is a breeze too, which is a huge plus after a long day at the office. My kids even devour it – a rare feat in my house, trust me!
The key to this recipe is the parmesan crust. It's incredibly easy to whip up – you just combine parmesan cheese, panko breadcrumbs, garlic powder, and a touch of mayo in a food processor. The mayo acts as a binder, helping the crust adhere beautifully to the steak. I always keep a container of panko and parmesan in my pantry, so this recipe's always a possibility for quick meals. One of my little tricks is prepping the crust ahead of time. That way, when the unexpected dinner rush hits, I can throw the steaks on the pan and have dinner ready super fast.
I usually serve this with a simple side salad and some roasted vegetables. But it's equally delicious with mashed potatoes or creamy polenta. The beauty of this recipe is its adaptability. Feel free to experiment with different herbs and spices to customize the crust to your liking. I've been known to add a sprinkle of red pepper flakes for a little kick, or some fresh herbs like rosemary or thyme for an extra layer of flavor. The robust taste and satisfying texture never get old. One particular evening, when I was feeling particularly creative, I substituted some nutritional yeast for a portion of the cheese, making it taste even more delicious! It was a fantastic upgrade that we all adored.
This Parmesan Crusted Steak recipe has become a staple in our home. It's a versatile, flavorful dish that's perfect for any occasion. So, if you’re looking for a quick, easy, and impressive dinner recipe, give this one a try. You won’t be disappointed!
Ingredients You'll Need:
- For the Steaks:
- 2 (8-10 oz) steaks (ribeye, New York strip, or sirloin)
- Salt and pepper to taste
- 1 teaspoon olive oil
- For the Parmesan Crust:
- 1/2 cup butter, softened
- 1 cup grated parmesan cheese
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1/2 cup panko bread crumbs
- 1/4 cup mayonnaise
- 1 tsp dried parsley flakes (or 1/2 tsp fresh)
- A dash of Worcestershire sauce
Pro Tip: Don't overcrowd the pan when cooking the steaks. If you have more than two steaks, cook them in batches to ensure even browning and cooking.
I hope this recipe brings as much joy to your kitchen as it has to mine! Let me know in the comments how your Parmesan Crusted Steaks turned out.
