Crispy Parmesan Crusted Steak Recipe: A Quick Dinner (Print Version)

Master this savory Parmesan Crusted Steak Recipe for a weeknight win! Tender steak with a crispy, cheesy crust and rich flavors. Easy and delicious.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: High Protein

# Ingredients:

→ Main Ingredients

01 - 2 (1-inch thick) New York strip or ribeye steaks
02 - 1 tbsp olive oil

→ Flavor Boosters

03 - 1/2 cup freshly grated Parmesan cheese
04 - 1 tsp garlic powder
05 - 1 tsp dried Italian seasoning (or oregano)
06 - Salt to taste
07 - Freshly ground black pepper to taste

# Instructions:

01 - First things first, take your steaks out of the fridge about 30 minutes before you plan to cook. This lets them come to room temperature, which helps them cook more evenly – a trick I learned after too many times cutting into a cold center, ugh! Pat them super dry with paper towels; this is CRITICAL for a good sear. Then, season both sides generously with salt and freshly ground black pepper. I always forget to pat them dry, and then wonder why my crust isn't as crispy. Don't be me!
02 - In a shallow dish, mix together your freshly grated Parmesan cheese, garlic powder, and dried herbs. This is your magic crust mixture. Press each side of the seasoned steak firmly into the Parmesan mixture, making sure it gets a good, even coating. You want a nice, thick layer of cheese to form that glorious crust. I tried adding a little paprika once for color, and it worked… kinda, but I usually stick to the basics for this Parmesan Crusted Steak Recipe.
03 - Grab a heavy-bottomed skillet, like cast iron if you have one – it’s a game-changer for even heat! Drizzle in about a tablespoon of olive oil and heat it over medium-high heat until it's shimmering and just starting to smoke a tiny bit. This hot pan is key for developing that beautiful, crispy crust. Don't rush this step, hon; a cold pan means a sad crust!
04 - Carefully place your crusted steaks into the hot skillet. Listen for that satisfying sizzle! Sear for about 3-4 minutes per side for medium-rare, or adjust to your preferred doneness. You'll see the Parmesan start to melt, bubble, and then turn golden brown and crispy. The smell in your kitchen at this point? Honestly, it's intoxicating! This is where I sometimes get impatient and flip too early, ruining the crust. Resist the urge!
05 - If your steaks are thicker than an inch or you prefer them more well-done, you can transfer the skillet to a preheated oven at 375°F (190°C) for another 5-10 minutes, or until they reach your desired internal temperature. I often skip this if my steaks are thinner, but for a really thick cut, it ensures even cooking without burning the crust. It’s all about finding what works for your steak and your oven, you know?
06 - Once cooked, remove the steaks from the skillet and place them on a cutting board. This is the hardest part, but so important: let them rest for at least 5-10 minutes. This allows the juices to redistribute, keeping your steak tender and juicy. If you cut into it too soon, all those delicious juices will just run out. Then, slice against the grain and get ready to enjoy your amazing Parmesan Crusted Steak Recipe! The crust should be perfectly golden and crunchy, the steak tender inside.

# Notes:

01 - Always pat your steaks SUPER dry before seasoning and crusting; moisture is the enemy of a good sear!
02 - Storage advice that actually works from my kitchen trials.
03 - Substitution I've tried that worked surprisingly well.
04 - Serving suggestion that makes this dish extra special.

# Equipment Needed:

01 - Cast iron skillet or heavy-bottomed pan
02 - shallow dish
03 - tongs
04 - cutting board
05 - meat thermometer (optional)

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 3g
Protein: 40g

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