Steakhouse Parmesan Crusted Steak

A parmesan crusted steak is a seared steak with a melty parmesan crust cheese mix. Made popular at steakhouses I bring this amazing steak right into your home!

Recipe Highlights:
How does it taste: Choose your favorite cut of steak and create the perfect crust. This parmesan crusted steak is then finished with the parmesan topping that has a touch of ranch and a crunchy texture.
Skill level: Parmesan crusted steak is fairly easily. The better you are at cutting steak and if you have the equipment can really take the recipe from good to great. I’ll share more info on that below.
The process: You’ll season the steak and sear it on both side. Cook the steak slightly under your desired temperature. you’ll then whip together the topping, slap it on top then place it in the oven to broil for a few minutes to crisp up the breadcrumbs.

Ingredients Tips:
Steak: Any popular steaks such as ribeye, NY strip, filet, etc. all of those will work perfectly. It’ll come down to you personal preference.
Ranch Dressing: Adds extra spices and flavor to the parmesan topping. You’ll experience the crunch from the crispy breadcrumbs, then the texture of the creamy ranch.
Parmesan Cheese: I’m not going to tell you it must be fresh parmesan the you grated yourself. Pre-grated and even the shelf grated parmesan will all work.
Panko Bread Crumbs: These can be plain or Italian. Either will work, more than anything they serve as a crunch for the top.
Salt & Black Pepper: These will be the main seasonings for the steak. If there is a rub you like that is fine just be cautious the flavors don’t clash with topping.
Parmesan Crusted Steak

Chef’s Tips:
Cooking a steak on the grill or in the house can both turn out great. The grill is a no brainer because the grates were made to handle high heat. However, in the home I suggest a pan that can handle heat around 400F, you don’t want to put your cookware much hotter than that. Avoid non-stick completely but stainless steel and cast iron work perfectly.
Be attentive when cooking the steak because it will go through two processes. You don’t want to cook the steak to the temperature you want then put it in the oven, it’ll over cook. Instead, cook the steak shy of what you want then finish it in the oven.

Ingredients:
1½ lbs top sirloin steak (or steak of choice)
salt and pepper, to taste
¼ cup ranch dressing
¼ cup grated parmesan
2 Tbsp breadcrumbs
1 Tbsp unsalted butter
1 tsp garlic powder

Instructions:
Make crust mix before cooking steak. Take 2 Tbsp of grated parmesan and mix into ¼ cup ranch dressing. Combine breadcrumbs, garlic powder and 2 Tbsp parmesan cheese. Melt butter then pour in and mix around until everything is saturated. Put breadcrumbs and dressing to the side, prepared to top steak. I had 3 steaks at a total weight of 1½ lbs. Top sirloin cut but any cut is fine. Salt and pepper steaks, to taste. Preheat oven to broil. Cook steaks just shy of desired done temperature. Top steak with dressing, then place buttered breadcrumb mix on top. Put in preheated broiled oven for 1-2 minutes or until crumble topping has browned.

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