Parmesan Crusted Steak: Skillet-Seared & Flavorful (Print Version)

Parmesan Crusted Steak brings a crunchy, savory crust to juicy beef. Master my easy skillet recipe for a delicious weeknight meal or special occasion dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-Lover

# Ingredients:

→ Steak & Dairy

01 - 2 (1-inch thick) ribeye or New York strip steaks
02 - 1/2 cup freshly grated Parmesan cheese
03 - 2 tbsp unsalted butter

→ Flavor Builders

04 - 2 cloves garlic, minced
05 - 1 tbsp fresh rosemary, finely chopped
06 - 1 tbsp fresh thyme, finely chopped
07 - 1 tbsp olive oil

→ Seasoning Essentials

08 - 1/2 tsp sea salt (or to taste)
09 - 1/4 tsp black pepper (or to taste)

→ For Serving (Optional)

10 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, get your steaks out of the fridge about 30 minutes before you plan to cook. This helps them cook more evenly. Pat them super dry with paper towels—this is a non-negotiable step for a good sear, honestly. Then, season both sides generously with salt and black pepper. I always feel like a pro chef doing this, even if my kitchen counter is a complete disaster. This sets the stage for a truly amazing Parmesan Crusted Steak.
02 - In a small bowl, combine your freshly grated Parmesan cheese, minced garlic, and finely chopped fresh rosemary and thyme. Give it a good mix. This is where all that incredible flavor for your Parmesan Crusted Steak really comes together. It should smell absolutely divine already! Don't be afraid to adjust the herbs to your liking; I sometimes add a pinch of red pepper flakes if I'm feeling a bit spicy, but that’s totally optional.
03 - Heat a heavy-bottomed skillet, like cast iron, over medium-high heat until it’s smoking slightly. Add a tablespoon of olive oil. Once shimmering, carefully place your steaks in the pan. Don't overcrowd it; if you have multiple steaks, cook them in batches. Let them sear undisturbed for 2-3 minutes per side for a beautiful brown crust. This is crucial for locking in those juices, and I’m always mesmerized by the sizzle.
04 - Reduce the heat to medium. Add the unsalted butter to the pan. Once it's melted and foamy, spoon some of the Parmesan mixture onto the top side of each steak, pressing it gently to adhere. Now, carefully flip the steaks so the crusted side is down. Let it cook for another 2-3 minutes, or until the Parmesan is golden brown and crispy. This is where the magic happens for your Parmesan Crusted Steak, turning it from good to absolutely incredible.
05 - While the crust is crisping, tilt the pan slightly and use a spoon to baste the upward-facing side of the steaks with the melted butter and pan juices. This infuses even more flavor and keeps the steak moist. Continue cooking until your desired doneness is reached (I like medium-rare, so usually around 125-130°F internal temperature). I once overcooked a steak because I got distracted; oops! So keep an eye on it.
06 - Transfer the Parmesan Crusted Steak to a cutting board and let it rest for at least 5-10 minutes. This step is non-negotiable, honestly! It allows the juices to redistribute, ensuring a tender, juicy steak. Slice against the grain and serve immediately. The crust should be perfectly golden and crunchy, the steak tender, and the aroma? Simply divine. Enjoy your masterpiece!

# Notes:

01 - Always pat your steaks bone dry before searing; it's the secret to a great crust, I learned that the hard way.
02 - For leftovers, reheat gently in a dry skillet or toaster oven to try and re-crisp the Parmesan crust.
03 - Pecorino Romano makes a fantastic, tangier substitute for Parmesan if you're feeling adventurous.
04 - Serve this rich steak with something fresh, like a simple green salad, to balance the flavors beautifully.

# Tools You'll Need:

01 - Heavy-bottomed skillet (cast iron recommended)
02 - small bowl
03 - tongs
04 - cutting board
05 - meat thermometer (optional)

# Nutrition Facts (Per Serving):

Calories: 650 kcal
Total Fat: 45g
Total Carbohydrate: 5g
Protein: 55g

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