Parmesan Crusted Steak
On February 10, 2020 (Updated October 25, 2023)
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This Parmesan Crusted Steak is a unique and delicious way to grill steak. It’ll take a tasty steak and up the ante on flavor. Whether you make it for dinner or a special occasion, it’ll be sure to please.
Parmesan Crusted Steak
Ever find yourself scrambling for that perfect, unique meal to make your significant other for birthdays, anniversaries, Valentine’s day, and more?
Look no further, grilling friends!
This Parmesan crusted steak is the PERFECT dinner for two that takes a delicious steak and adds a little oomph. It looks and tastes amazing, so your date or spouse will assume you must be some sort of amazing gourmet chef to whip this up. You’re sure to score major points with this steak (and dare I say finally get out of the friend zone?).
Parmesan Crusted NY Strip Steak
For this recipe, I used a New York strip steak. When selecting your steaks, aim to purchase the best cuts with plenty of marbling. You’ll get great beef flavor with this steak. If you don’t have access to a NY strip steak, you can use any delicious thick cut steak, such as a tenderloin or rib eye.
Once you have your tasty steak selected, the flavors should come together relatively quickly. The smokiness from your smoker beautifully compliments the steak, and the Parmesan crust adds a creamy and tangy element that just can’t be beat.
This steak begins with a nice sprinkling of my Signature Beef Seasoning, available for purchase from Patio Provisions. If you don’t have any Beef Seasoning on hand, you can also season your steaks with equal parts kosher salt and fresh cracked black pepper.
How to Make Parmesan Crusted Steak
Let’s get into the how-to of making this Parmesan crusted steak. It’s a pretty simple process of smoking, crusting, and searing the steak to get it perfectly cooked on the inside with a nice crust on the outside. For a full printable recipe, scroll below to the recipe card.
- Do some prep. Preheat your smoker to 225 degrees F. Combine the ingredients for the Parmesan crust and set aside. Season the steak on all sides with Beef Seasoning (or salt and pepper).
- Smoke the steaks. Place the seasoned steaks directly on the grill grates of your smoker, close the lid, and smoke until your steaks are within 10 degrees of your target final temperature. When your steaks are nearing this temperature, preheat your oven to High Broil and place a 12″ cast iron skillet on the top rack to heat up.
- Give ’em a crust. Remove the steaks from the smoker, and spoon the Parmesan mixture on the top of both steaks.
- Sear the crusted steaks. Place the steaks into the preheated skillet (Take care! This guy is HOT!), and place the skillet in the oven. Broil for 2-3 minutes, or until the cheese is brown and bubbly. Your steaks should now be within a few degrees of your target final temperature.
- Rest. Remove the steaks from the oven and allow them to rest in the skillet for 5-10 minutes. This resting time will allow your steaks to come up to their final temperature.
- Serve and enjoy. Remove the steaks from the skillet and serve.
Tips for Making Parmesan Crusted Steak
Before you dive into making this Parmesan crusted steak (and how can you not be chomping at the bit to begin? These steaks are oh-so delicious!), check out some handy tips to ensure your steak comes off the grill cooked well with a beautiful texture
- Use a meat thermometer. Keep your meat thermometer close by to check the temperature of your steaks often. I prefer to use my ThermoWorks Mk4, but this ThermoPop is budget-friendly and a great option as well.
- Stay close! When broiling these steaks, stay close and keep an eye on your steaks. They will crisp up very quickly, and you want to be ready to remove them from the oven as soon as they’re done. After all that work, it would be a total bummer if your Parmesan crust burns.
- Reverse sear. By smoking these to within 10 degrees of your final temperature and then searing them in a High Broil in your oven, the steaks maintain a perfect interior temperature with that gorgeous crunchy Parmesan crust on the exterior.
More Steak Recipes
If you enjoyed this recipe for Parmesan crusted steak, you’ll be sure to love these simple steak recipes. Click the links below or head to our homepage for more grilling inspiration.
How to Grill Steak
New York Strip Steak
Reverse Seared Tomahawk Steak
Parmesan Crusted Steak Recipe
Parmesan Crusted Steak
Video
Ingredients
- 2 New York Strip Steaks (1.5 inches thick)
- 2 teaspoons Signature Beef Seasoning
- 3 Tablespoons mayonnaise
- ¼ cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 teaspoon dried basil
- ½ teaspoon fresh ground black pepper
Instructions
- Turn on the smoker. Preheat your smoker to 225 degrees F.
- Prep the steaks. Season the New York strip steaks on all sides with Hey Grill Hey Signature Beef Seasoning (or equal parts salt and pepper).
- Make the Parmesan crust mixture. In a small bowl, combine the mayo, Parmesan, garlic, basil, and black pepper and set aside.
- Smoke the steaks. Place steaks on smoker, close the lid, and cook until the internal temperature of the steaks are 10 degrees away from your target temperature. (Pull at 115 degrees F for rare, 125 for med rare, 135 for medium, 145 for medium-well, and 150 for well done).
- Preheat your oven. When your steak is nearly to temperature specified above, set your oven to High Broil. Place a cast iron skillet on the very top rack of your oven to preheat. It needs to preheat for about 8-10 minutes.
- Add the Parmesan crust. Remove the steaks from the grill and place them on a plate. Top each steak with half of the Parmesan mixture. Carefully place the steaks onto the preheated cast iron skillet and slide them under the broiler.
- Broil the Parmesan crusted steaks. Broil for about 2-3 minutes, or until the Parmesan crust has melted and the top of the cheese is bubbly and browned. Your steak should be a few degrees under your final desired internal temperature, (125 degrees F for rare, 135 for medium rare, 145 for medium, 155 for medium well, and 160 for well done).
- Rest and serve. Rest the steaks for 5-10 minutes. The carry over cooking and heat from the skillet should finish the cooking process while the steak rests in the skillet for 5-10 minutes. Remove the steaks from the skillet and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Susie, noticed as I was submitting that I hadn’t rated the recipe. Please update to 5 stars for me.Thanks Susie
Love this idea, but think cooking steak at high heat is the way to go if you can. My pellet Grill can be set to 750 degrees, and thats where I grill my steaks. For this recipe, I’d probably go about 3 minutes on the first side, flip them, cheese them, and close the lid for another minute or so till they hit 120 degrees internal. Pull em, rest em, and eat em ! At these temps you get such a beautiful crust. I’ll give this a try next week. I’m cooking beef ribs for super bowl Sunday, having lobsta’s on valentines (Aldi special buy)
If you don’t got a smoker like a good percentage of people.. please include other alternatives
A smoker is just an outdoor wood-fired oven. Use the oven!
I made this recipe tonight it sounds so fancy but yet so easy to make truly enjoy your recipes
The recipe doesn’t specify how much mayonnaise like what the heck
“3 Tablespoons mayonnaise” is literally the third ingredient on the list in the recipe.