Parmesan Crusted Steak

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

To print a copy of this recipe go to Parmesan Crusted Steak.