Crispy Parmesan Crusted Steak: My Weeknight Favorite (Print Version)
Elevate dinner with this crispy Parmesan Crusted Steak recipe! Juicy steak with a savory, cheesy crust. Quick, flavorful, and a family favorite.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat, Dairy
# Ingredients:
→ Steak & Base
01 -
2 (1-inch thick) boneless ribeye or sirloin steaks
02 -
1 large egg
→ Parmesan Crust Mix
03 -
1/2 cup freshly grated Parmesan cheese
04 -
1/4 cup all-purpose flour
→ Flavor Boosters
05 -
1 teaspoon garlic powder
06 -
1 teaspoon dried Italian seasoning
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon freshly ground black pepper
→ Cooking Oil
09 -
2 tablespoons olive oil (or avocado oil)
# Instructions:
01 -
Okay, first things first: get those steaks out of the fridge about 30 minutes before you plan to cook them. This helps them cook more evenly, trust me. Pat them super dry with paper towels—this is where I always mess up if I'm rushing! Season generously with salt and pepper on both sides. You want a good base of flavor for your Parmesan Crusted Steak, so don't be shy here. I can practically smell the peppery goodness already!
02 -
Now for the fun part! Grab three shallow dishes. In the first, put your flour. In the second, whisk your egg until it's lovely and frothy. In the third, combine your freshly grated Parmesan cheese, garlic powder, and Italian seasoning. This organized setup is key; I've had "oops" moments with flour and cheese mixing prematurely, creating a sticky mess. Keep it tidy, hon!
03 -
Take each steak and dredge it lightly in the flour, shaking off any excess. Then, dip it into the egg wash, letting any extra drip off. Finally, press both sides of the steak firmly into the Parmesan mixture. You want a good, thick, even coating for that glorious Parmesan Crusted Steak texture. This step is so satisfying, seeing that beautiful crust begin to form!
04 -
Pour your olive oil into a heavy-bottomed skillet (cast iron is my favorite for this!) and heat it over medium-high heat. You want it shimmering, but not smoking. This is crucial for a good sear. I once didn't let my pan get hot enough, and the crust just didn't get that golden crispness. Patience here makes all the difference for your Parmesan Crusted Steak.
05 -
Carefully place your crusted steaks into the hot skillet. Listen for that beautiful sizzle! Sear for about 3-4 minutes per side for medium-rare, or longer if you prefer it more done. The crust should be a gorgeous golden brown and crispy. I've learned to resist the urge to move the steak around too much during this step; let it develop that crust!
06 -
Once cooked to your liking, remove the steaks from the skillet and place them on a cutting board. Let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender, juicy steak. Honestly, this is the hardest part for me, the waiting! But it's worth it for a truly juicy Parmesan Crusted Steak. Slice against the grain and serve immediately!
# Notes:
01 -
Always pat your steaks super dry before coating for the crispiest crust.
02 -
Leftover Parmesan Crusted Steak reheats best in a toaster oven to retain crunch.
03 -
Try adding a pinch of red pepper flakes to the crust mix for a subtle kick.
04 -
Serve with a fresh green salad to balance the richness of the steak.
# Equipment Needed:
01 -
Heavy-bottomed skillet (cast iron recommended)
02 -
shallow dishes
03 -
tongs
04 -
cutting board
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 10-15g
Protein: 40-50g