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A sliced garlic parmesan crusted steak on a wooden cutting board, topped with a crispy golden parmesan crust, garnished with fresh parsley, and served with mashed potatoes and roasted asparagus.

Garlic Parmesan Crusted Steak

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This garlic parmesan crusted steak is seared to perfection, topped with a golden, crispy layer of parmesan, butter, and garlic, then broiled for a rich, steakhouse-quality finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 steaks
Course: Main Course
Cuisine: American, Steakhouse
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ribeye steaks or New York strip, about 1-inch thick
  • 2 tablespoons olive oil for searing
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper freshly ground
  • ½ teaspoon garlic powder
  • 1 cup parmesan cheese finely grated
  • ½ cup panko breadcrumbs for extra crispiness
  • 2 tablespoons butter melted
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley chopped, for garnish

Equipment

  • Cast-Iron Skillet For searing the steak
  • Mixing Bowl To combine parmesan crust ingredients
  • Oven Broiler For melting the parmesan crust
  • Tongs For flipping the steak

Method
 

  1. Preheat the oven broiler to high. In a bowl, mix parmesan cheese, panko breadcrumbs, melted butter, minced garlic, and chopped parsley.
  2. Season the steaks with salt, black pepper, and garlic powder. Heat a cast-iron skillet over high heat and add olive oil.
  3. Sear the steaks for 3-4 minutes per side until a deep crust forms. Remove from heat.
  4. Spread the parmesan mixture evenly over the top of each steak.
  5. Place under the broiler for 2-3 minutes until the topping is golden brown and crispy.
  6. Let the steaks rest for 5 minutes before slicing. Garnish with extra parsley and serve immediately.

Notes

  • For extra flavor, mix a teaspoon of Dijon mustard into the crust mixture.
  • Use freshly grated parmesan for the best texture and taste.
  • If broiling isn’t an option, finish the steak in a 450°F oven for 3-5 minutes.

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