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.

Parmesan Crusted Steaks

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.

Parmesan Crusted Steaks

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. ;)

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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.

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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.

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

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

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

Parmesan Crusted Steaks

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

Yield: makes 2 steaks

Parmesan Crusted Steaks

Ingredients

  • 2 (8-10oz) 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 grated parmesan cheese
  • 1/4 cup mayo
  • 1/4 tsp salt
  • 1 tsp dried parsley flakes (or 1/2 tsp fresh)
  • 1/2 tsp garlic powder
  • dash of Worcestershire sauce

Instructions

  1. Place top oven rack about 4 or 5 inches from top broiler. Turn top broiler on.
  2. Season steaks liberally with salt and pepper, set aside.
  3. Combine all the ingredients for the crust topping in a food processor and pulse until ingredients come together. Set aside.
  4. 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.*
  5. 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.
  6. Remove from oven and enjoy immediately.

Notes from Shawn

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

http://www.iwashyoudry.com/2014/02/14/parmesan-crusted-steaks/

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Comments

  1. These look FANTASTIC! Happy {beefy} Valentine’s Day to you!

  2. This is definitely for me. Though my hubby is all about steak and potatoes, I enjoy a great steak as well! Perfect!

  3. Kathy Bickley says:

    This looks perfect for a warm weather on the grill. Does the topping get crisp enough on the grill or do you have to finish it under the broiler?

    • You’ll definitely want to set this under the broiler for the cheese to get crisp on top. Grilling the steaks is a great alternative to searing them in a pan. I hope you enjoy!

  4. Wow, these steaks look amazing! Could you also do this with chicken?

  5. that looks like a dish straight from the kitchen of one of those super fancy restaurants! ooo wow!

  6. Essie Hollandsworth says:

    This was the best I have ever made. I used the cheap Charcoal steaks and omitted the salt. I only had loaf bread and toasted it dark. OMG was this ever good. Going to try it with burgers also. <3

  7. I’ve been playing with variations of this recipe for about a year now. I use butter instead of mayo and much more parmesan cheese as well as mozzarella. You can mix in crab or mini shrimp as well to really give the steak a great flavor combo.

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