Parmesan Crusted Steaks

Last year for Valentine’s Day my husband and I stayed home and I cooked us up one heck of a dinner. The main dish? Parmesan Crusted Steaks.

Ribeye – to be exact. Although, and steak would work for this romantic entrée.

Since my backyard is currently buried under 4 feet of snow, the thought of grilling these steaks is nonexistent. Instead I pan seared them in my cast iron skillet to create an ultra juicy steak.

The parmesan crusted top is so simple to make you’ll be baffled.

What that crispy little crust does is add a new texture along with a succulent cheese and garlic flavor. It practically melts in your mouth.

All you need to do is throw all your topping ingredients into your food processor. Don’t have one? Use a hand mixer! Don’t have one of those? Use a fork! If you don’t have one of those, we have some bigger fish to fry. 😉

Give it a few whirls and it should all come together nicely. You can place it in the fridge to let it chill if you’re making your steaks later. If you’re ready to go, just leave it there and you’ll be back to it in no time.

I didn’t do anything fancy with my steaks, just simply sprinkled with salt and pepper. That’s all you really need.

Heat up just a teaspoon or two of oil in your pan until it’s smoking hot. Then reduce the heat down to medium. Toss in your steaks and let sear for a minute or two on each side, keeping in mind that you will be placing your steak under the broiler for a couple minutes. So don’t over cook it here.

Once you have seared it to your liking, spread a couple tablespoons of the parmesan mixture on top of each steak.

Toss it under the broiler and let it get crispy, bubbly and cheesy.

You’re going to love this juicy, romantic steak.

It feels like you’re in a fancy steak restaurant for 1/4 of the cost!

Now where are those roses?!

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Parmesan Crusted Steaks

Juicy and tender steaks topped with a thick parmesan crust. Elegant and delicious!

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Dinner

Cuisine: American

Servings: 2

Calories: 1343 kcal

Author: Shawn

Ingredients

• 2 steaks , (ribeye, new york strip, top sirloin, filet mignon, etc.)
• Salt and Pepper, to taste
• 1 teaspoon olive oil

For the Crust:

• 1/2 cup butter, softened
• 1/2 cup panko bread crumbs
• 1 cup parmesan cheese, grated
• 1/4 cup mayo
• 1/4 tsp salt
• 1 tsp dried parsley flakes, or 1/2 tsp fresh
• 1/2 tsp garlic powder
• Worcestershire sauce

US Customary - Metric

Instructions

• 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.

Notes

*Keep in mind that the steaks will continue cooking under the broiler, so sear the steaks to a little less than your desired doneness.

Nutrition

Calories: 1343kcal | Carbohydrates: 13g | Protein: 66g | Fat: 115g | Saturated Fat: 55g | Cholesterol: 306mg | Sodium: 1903mg | Potassium: 681mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1843IU | Calcium: 649mg | Iron: 5mg

Keywords: bread crumbs, parmesan cheese, sirloin steak

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