This Parmesan-crusted steak is a flavorful, elegant twist on grilled steak that’s perfect for a special dinner or a cozy weeknight meal for two. The savory beef, smoky cooking, and tangy, crispy Parmesan topping combine to create a memorable dish that’s easy to make at home.
Parmesan Crusted Steak
If you’re searching for a special recipe for birthdays, anniversaries, Valentine’s Day, or just an impressive dinner at home, this Parmesan-crusted steak fits the bill. It elevates a great cut of beef with a crunchy, cheesy crust that looks and tastes like something from a restaurant.
Parmesan Crusted NY Strip Steak
For this recipe the New York strip is a great choice thanks to its marbling and beefy flavor. If you can’t find NY strip, other thick-cut steaks like ribeye or tenderloin will also work well. Select steaks that are roughly 1.5 inches thick for best results.
Seasoning is simple: use a signature beef rub if you have one, or just kosher salt and freshly cracked black pepper. The steaks are smoked to develop a subtle smoky flavor, then finished with a creamy Parmesan mixture that browns under high heat for a crisp, flavorful crust.
How to Make Parmesan Crusted Steak
The method is straightforward: prep, smoke, add the Parmesan topping, then finish by broiling in a hot cast-iron skillet so the crust browns quickly while keeping the interior perfectly cooked. Below is a clear step-by-step guide to help you produce consistent results.
- Prep. Preheat your smoker to 225°F. Mix the ingredients for the Parmesan topping in a small bowl. Season the steaks on all sides with your chosen seasoning or simply with kosher salt and cracked black pepper.
- Smoke the steaks. Place the steaks on the smoker grates and cook until they’re about 10°F below your desired final temperature. As they approach that point, set your oven to High Broil and place a 12″ cast-iron skillet on the top rack to preheat.
- Apply the crust. Remove the steaks from the smoker and spoon the Parmesan mixture over the top of each steak.
- Broil to finish. Carefully place the crusted steaks in the preheated skillet and put the skillet under the broiler. Broil 2–3 minutes or until the cheese is bubbly and browned. The steaks should now be within a few degrees of the target internal temperature.
- Rest. Let the steaks rest in the skillet for 5–10 minutes to finish cooking via carryover heat and to redistribute juices.
- Serve. Transfer the steaks to plates, slice if desired, and enjoy.
Susie’s Steak Pro Tips
These tips help ensure perfect texture and timing when making Parmesan-crusted steak:
- Use a meat thermometer. Monitor internal temperature so you reach the doneness you prefer without overcooking. Aim to remove steaks from the smoker about 10°F below your target, then finish under the broiler.
- Watch the broiler closely. The Parmesan topping will brown quickly. Stay nearby to prevent burning and to pull the steaks as soon as the crust is golden and bubbly.
- Reverse sear approach. Smoking first and then finishing at high heat gives an evenly cooked interior with a crisp exterior crust — the best of both worlds.
More Steak Recipes
If you enjoyed this Parmesan-crusted steak, try other simple steak recipes for more grilling inspiration available on our site.
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Parmesan Crusted Steak Recipe
Below is the recipe as written for two servings, including ingredients, instructions, and nutrition estimates.
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Parmesan Crusted Steak
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Ingredients
- 2 New York Strip Steaks (1.5 inches thick)
- 2 teaspoons Beef rub (or equal parts kosher salt & cracked black pepper)
- 3 Tablespoons mayonnaise
- ¼ cup Parmesan cheese grated
- 2 cloves garlic minced
- 1 teaspoon dried basil
- ½ teaspoon cracked black pepper
Instructions
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Turn on the smoker. Preheat your smoker to 225°F.
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Prep the steaks. Season the New York strip steaks on all sides with beef rub or with kosher salt and cracked black pepper.
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Make the Parmesan crust mixture. In a small bowl combine the mayonnaise, Parmesan, minced garlic, dried basil, and cracked black pepper. Set aside.
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Smoke the steaks. Place the steaks on the smoker, close the lid, and cook until the internal temperature is about 10°F below your target final temperature (for reference: pull at 115°F for rare, 125°F for medium-rare, 135°F for medium, 145°F for medium-well, and 150°F for well done).
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Preheat your oven. When the steaks are nearly at temperature, set the oven to High Broil and place a cast-iron skillet on the top rack to preheat for 8–10 minutes.
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Add the Parmesan crust. Remove steaks from the smoker, top each with half the Parmesan mixture, and carefully place them in the hot cast-iron skillet.
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Broil the steaks. Broil 2–3 minutes until the Parmesan is melted and bubbly and the top is browned. The steaks should be a few degrees below the final desired internal temperature after broiling.
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Rest and serve. Let the steaks rest in the skillet for 5–10 minutes to finish cooking and to allow juices to redistribute. Remove from the skillet, slice if desired, and serve.
Nutrition
Nutrition information is an estimate and should be used as a guide.
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