Parmesan Crusted Steak
Move over Longhorn Steakhouse! My parmesan crusted steak recipe is here and it’s easier than ever to make at home. You can interchange the protein for steak, chicken, or even stick with the classic lamb chops. Either way, you wont be disappointed with this savory and cheesy dish.
Parmesan Crusted Steak
Move over Longhorn Steakhouse! My recipe is here and it’s easier than ever to make at home. You can interchange the protein for steak, chicken, or even stick with the classic lamb chops. Either way, you wont be disappointed with this savory and cheesy dish.
Equipment
- 1 roasting rack
Ingredients
- 1 Rib Eye or New York Strip steak
- 2 tbsp olive or grapeseed oil
- 2 cloves garlic
- 3 tbsp butter
- 2 sprigs rosemary
- ⅛ cup heavy cream
- salt and pepper
Cheese Topping
- ⅓ cup cheese parmesan, provolone, mozzarella mixed
- 2 tbsp Italian seasoning
Breadcrumb Topping
- 2 tbsp unsalted butter melted
- ¼ cup Panko breadcrumbs
- 1 pinch fresh chopped parsley
- 2 tbsp Italian seasoning
- 1 tbsp black pepper
Instructions
- Season your steak generously on all sides and let the steak come to room temperature.
- In a skillet on medium-high heat, add oil and the steak. Allow to sear on all sides until it reaches one temperature beneath what you like to consume. For example, if you usually like medium rare, please cook your steak to rare. Once the cheese goes on the steak, we will put in in the oven, thus cooking the steak a bit more. Once you flip your steak, add butter, garlic, and herbs to the pan, basting your steak. Remove and set on a roasting rack.
- In a bowl, combine all ingredients for the cheese topping. Set aside.
- In a separate bowl, combine all ingredients for the breadcrumb topping.
- Pre-heat your oven to the low broil setting. Top your steak with the cheese topping, followed by the breadcrumb. Broil until cheese is melted over the top and the breadcrumbs are golden brown.
- Slice and serve immediately.
