Makes 1 serving*
Over the weekend I enjoyed a parmesan crusted steak at a local restaurant and I had to duplicate the recipe when I got home. This is an easy way to turn a backyard barbecue into and Italian feast by simply topping the steak with parmesan cheese. Just imagine a juicy steak crusted over with a layer of salty parmesan cheese.
Ingredients
Kosher Salt
8-10 oz Sirloin or Rib Eye Steak
2 TBS Freshly Grated Parmesan Cheese*
¼ tsp Dried Parsley
Lightly sprinkle kosher salt over the top of the steaks and let them rest in the refrigerator uncovered for 1 hour.
Heat your grill to high heat.
Mix the grated parmesan and the dried parsley in a bowl.
Place the steaks on the grill until they have good grill marks (~ 2.5 – 3 minutes). Flip the steak and cover each steak with 2 tablespoons of the cheese and parsley mixture. Cook the steak for another 2.5-3 minutes or until it reaches the level of doneness you desire. I always use an instant-read meat thermometer to test for doneness.
| Beef: | |
| Rare | 120° - 125° |
| Medium-Rare | 130° - 135° |
| Medium | 140° - 145° |
| Medium-Well | 150° - 155° |
| Well Done | 160° and above |
* Pronto Substitutes
Serving – Just multiply this recipe by the number of steaks you are serving.
Parmesan – If you want a stronger cheese flavor use 1 TBS of grated parmesan and 1 TBS of grated Romano cheese