Parmesan Crusted Steak: Crispy, Flavorful Dinner Delight (Print Version)

Parmesan Crusted Steak Recipe: My easy method gives you a golden, cheesy crust & tender steak. Bring restaurant quality to your kitchen tonight!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: High Protein

# Ingredients:

→ Main Ingredients

01 - 2 steaks (1-inch thick, e.g., sirloin, ribeye, or New York strip)
02 - 1 tbsp olive oil
03 - 1 tbsp unsalted butter

→ Crust & Seasoning

04 - 1/2 cup freshly grated Parmesan cheese
05 - 1 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/4 tsp smoked paprika
08 - Salt, to taste
09 - Freshly ground black pepper, to taste

→ Finishing Touches

10 - 1 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, get those steaks out of the fridge about 30 minutes before you plan to cook them. Let them come to room temperature, it helps them cook more evenly. Pat them *super* dry with paper towels; this is crucial for a good sear, trust me. Then, season both sides generously with salt and black pepper. Don't be shy here, the seasoning creates the base flavor, and honestly, a bland steak is just sad. I always tell myself, "More salt than you think you need, less than you're afraid to use!"
02 - While your steaks are chilling (literally and figuratively), grab a shallow plate or a wide bowl. This is where the magic happens for your Parmesan Crusted Steak Recipe! Combine your freshly grated Parmesan cheese with the garlic powder, onion powder, and smoked paprika. Give it a good stir to make sure all those lovely spices are evenly distributed throughout the cheese. This mix is going to form that incredible, savory, crispy crust we're aiming for. Make sure it's ready to go because once the steak hits the pan, things move quickly!
03 - Heat a heavy-bottomed skillet, preferably cast iron, over medium-high heat until it’s smoking slightly. Add the olive oil and let it shimmer. Carefully place your seasoned steaks into the hot pan. You should hear a glorious sizzle! Sear for 2-4 minutes per side, depending on your desired doneness and steak thickness. I usually aim for a beautiful golden-brown crust on both sides. Don't touch them too much; let that crust develop! This is where I sometimes get impatient, but I've learned to just let it be.
04 - Once your steaks have a nice sear, reduce the heat to medium-low. Add the butter to the pan; it'll melt and get all fragrant. Now, carefully press one side of each steak into your Parmesan mixture, making sure it gets a good coating. Place the crusted side down in the pan with the melted butter. Let it cook for another 2-3 minutes, watching it closely. You want that Parmesan to melt, bubble, and turn a gorgeous golden brown, not burn! This is the part that smells absolutely divine, honestly.
05 - If your steaks aren't quite at your desired doneness after the crust has formed, you can flip them back over to the uncrusted side and continue cooking for another minute or two. Or, if you prefer, you can pop the whole skillet into a preheated oven at 375°F (190°C) for a few minutes to finish cooking through. I often do this if my steaks are on the thicker side. Use a meat thermometer to check for your preferred doneness: 130-135°F for medium-rare, 135-140°F for medium.
06 - This is perhaps the most important step for a juicy Parmesan Crusted Steak. Once your steaks are cooked to perfection, transfer them to a cutting board and let them rest for at least 5-10 minutes. Seriously, don't skip this! It allows the juices to redistribute throughout the meat, keeping it tender and succulent. Tent them loosely with foil if you like. Before serving, sprinkle with fresh parsley for a pop of color and freshness. Slice against the grain and serve immediately. Pure bliss!

# Notes:

01 - Always pat your steak dry before seasoning and searing; it’s the secret to a great crust, I learned that the hard way.
02 - Store any leftovers in an airtight container in the fridge for up to 3 days, but it's best fresh for crispiness.
03 - Try Pecorino Romano for a sharper crust, it works surprisingly well and adds a bold flavor.
04 - Serve with creamy mashed potatoes and a fresh green salad for a perfectly balanced and comforting meal.

# Equipment Needed:

01 - Heavy-bottomed skillet (preferably cast iron)
02 - shallow plate or wide bowl
03 - cutting board
04 - meat thermometer (optional)

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 2-5g
Protein: 40-50g

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