Beef

20-Minute Garlic Parmesan Crusted Steak That Melts in Your Mouth

By:

Christina R. Jones

Garlic Parmesan Crusted Steak

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Let me tell you about my absolute favorite way to cook steak—this Garlic Parmesan Crusted Steak will ruin you for any other preparation! Imagine biting into a perfectly seared, juicy steak with this outrageously crispy, golden crust packed with garlicky, cheesy goodness. The best part? It comes together in just 20 minutes with ingredients you probably already have. I’ve served this to countless dinner guests who swear it tastes like something from a high-end steakhouse. That magical crunch from the parmesan breadcrumb coating paired with the tender, flavorful meat is downright addictive. Once you try this method, I promise you’ll never go back to plain grilled steaks again.

Garlic Parmesan Crusted Steak - detail 1

Why You’ll Love This Garlic Parmesan Crusted Steak

This isn’t just another steak recipe – it’s a game-changer. Here’s why it’s become my go-to for date nights, special occasions, and sometimes just because it’s Tuesday:

  • That unbeatable crunch: The combination of parmesan and breadcrumbs creates this magical golden crust that shatters when you cut into it, giving way to the juiciest, most tender steak underneath.
  • Restaurant quality at home: Forget spending $50 at a steakhouse – this delivers that same wow factor with minimal effort and ingredients you likely have already.
  • Quick enough for weeknights: From fridge to plate in 20 minutes flat. The oven does most of the work after a quick sear!
  • Customizable flavors: Add a pinch of red pepper flakes for heat or some rosemary to the crust – it’s endlessly adaptable to your taste.
  • Impressive presentation: That golden-brown crust makes it look like you slaved for hours when really, the hardest part is waiting those five minutes to let it rest!

I’ve made this dozens of times, and every single time, someone asks for the recipe. That’s how you know it’s special.

Garlic Parmesan Crusted Steak Ingredients

Here’s what you’ll need to make this glorious steak happen (measurements matter – trust me, I’ve tested every variation!):

  • 2 (8 oz) ribeye or sirloin steaks – about 1-inch thick for perfect cooking
  • 1/4 cup freshly grated parmesan cheese – none of that shelf-stable powder stuff!
  • 2 tbsp breadcrumbs – panko works too for extra crunch
  • 2 cloves garlic, minced – more if you’re feeling bold
  • 1 tbsp melted butter – the glue for our magical crust
  • 1 tbsp olive oil – for that perfect sear
  • 1/2 tsp salt – kosher salt is my go-to
  • 1/4 tsp black pepper – freshly cracked makes all the difference

Ingredient Notes & Substitutions

A few pro tips from my many test batches: Freshly grated parmesan melts way better than pre-shredded (which has anti-caking agents). For gluten-free, almond flour or crushed pork rinds work instead of breadcrumbs. And while I love ribeye’s marbling, sirloin or NY strip work great too – just watch cooking times for leaner cuts. Oh, and that butter? It’s non-negotiable for crust perfection, but you can use all olive oil if needed.

How to Make Garlic Parmesan Crusted Steak

Okay, let’s get cooking! This method is foolproof if you follow these steps – I’ve burned enough steaks to know what NOT to do, so learn from my mistakes:

  1. Preheat your oven to 400°F (200°C). This ensures it’s perfectly hot when your steaks are ready to finish cooking.
  2. Prep your steaks: Pat them dry with paper towels (crucial for a good sear!) then season both sides generously with salt and pepper.
  3. Make the magic crust: In a small bowl, mix together the parmesan, breadcrumbs, minced garlic, and melted butter until it looks like wet sand.
  4. Crust application: Here’s the key – press the mixture FIRMLY onto both sides of each steak. I mean really pack it on there like you’re mad at it. This prevents the crust from falling off later.
  5. Sear time: Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Carefully add steaks and sear undisturbed for 2-3 minutes per side until that crust is golden brown. No peeking!
  6. Finish in oven: Slide the whole skillet into the preheated oven. Cook for 5-7 minutes for medium-rare (130°F internal temp). Add 1-2 minutes for medium.
  7. The hardest part: Remove from oven and LET REST for 5 full minutes. I know it’s tempting, but this keeps all those delicious juices inside.
  8. Slice and serve: Cut against the grain and prepare for your taste buds to throw a party. That crispy, garlicky crust against the juicy pink center? Pure bliss.

Tips for Perfect Garlic Parmesan Crusted Steak

After making this at least twice a month for years, here are my can’t-live-without tips:

  • Dry steaks = better crust: Seriously, pat those babies dry with paper towels before anything else. Moisture is the enemy of a good sear.
  • Press, don’t sprinkle: When applying the crust, use your hands to firmly press the mixture onto the steak. Think of it like applying a plaster cast – it needs to adhere!
  • Invest in a meat thermometer: Takes the guesswork out. Pull at 125°F for rare, 130°F for medium-rare (it’ll rise to 135°F while resting). You can learn more about proper meat temperatures here.
  • Resting is mandatory: I know it’s hard to wait, but those 5 minutes let the juices redistribute. Otherwise they’ll all end up on your plate.
  • Skillet matters: Cast iron or stainless steel work best for that perfect sear-to-oven transition. Nonstick won’t give you the same crust.

Serving Suggestions for Garlic Parmesan Crusted Steak

This steak shines alongside simple sides that don’t compete with its bold flavors. My go-tos? Crispy roasted fingerling potatoes (tossed with garlic and rosemary, obviously) or a bright arugula salad with lemon vinaigrette to cut through the richness. For special occasions, I’ll whip up creamy Parmesan risotto – the ultimate indulgence!

Garlic Parmesan Crusted Steak Storage & Reheating

Here’s the deal with leftovers (though honestly, there rarely are any!): This steak keeps beautifully if you store it right. For fridge storage, wrap those precious crusted steaks tightly in foil or place them in an airtight container – they’ll stay good for about 3 days. Want to freeze? Just wrap each steak individually in plastic wrap first, then foil, and they’ll be happy in your freezer for up to 2 months (though the texture’s best within the first month).

Now, reheating is where most people go wrong. Please, please don’t microwave unless you want soggy, sad steak. Instead, pop it in a 350°F oven for about 10 minutes (15 if frozen) until heated through. I like to place mine on a wire rack over a baking sheet so the bottom doesn’t get steamy. For extra crispiness, you can even give it a quick 1-minute broil at the end – just watch it like a hawk!

Pro tip: If your crust seems a little lackluster after storage, sprinkle on a tiny bit of fresh parmesan before reheating. It’ll give you back that glorious golden crunch we all love.

Garlic Parmesan Crusted Steak Nutrition

Now, I’ll be honest with you – when a steak tastes this good, I’m not usually thinking too hard about nutrition! But for those curious, here’s what you should know: This indulgent recipe packs protein from the steak and calcium from the parmesan, making it a satisfying meal. The crust adds some carbs and fat, but let’s be real – that’s where all the magic happens!

Important note: Nutritional values are estimates and will vary based on ingredient brands, steak thickness, and how much of that delicious crust actually makes it into your mouth versus ending up on your plate (no judgment if you finger-swipe every last crumb!). If you’re watching specific dietary needs, you can always adjust ingredients slightly – like using less cheese or opting for leaner cuts.

My philosophy? Everything in moderation, including moderation. This garlic parmesan crusted steak is totally worth savoring guilt-free as an occasional treat. Life’s too short not to enjoy food this good!

FAQs About Garlic Parmesan Crusted Steak

You’ve got questions, I’ve got answers! Here are the most common things people ask me about this recipe after they’ve tried it (and promptly fallen in love):

Can I use flank steak instead of ribeye?
Absolutely! Flank steak works great – just remember it’s a leaner cut, so reduce the oven time to about 4-5 minutes after searing. And always slice it against the grain for maximum tenderness. The crust adds such great flavor to more budget-friendly cuts too!

How do I prevent the crust from falling off?
Oh honey, I learned this the hard way! Two secrets: First, press that parmesan mixture onto the steak like you’re trying to imprint your fingerprints in it. Second – and this is crucial – let the cooked steak rest a full 5 minutes before slicing. The crust needs that time to “set” like concrete (but way tastier).

Is this recipe gluten-free?
It can be! Just swap regular breadcrumbs for gluten-free ones (I like panko-style GF crumbs for extra crunch). All the other ingredients are naturally gluten-free. My celiac friend says this is her favorite way to enjoy steak now – just make sure your parmesan is GF too (some brands add anti-caking agents).

Got more questions? Hit me up! After making this recipe weekly for years, I’ve probably encountered (and solved) every possible steak crisis you can imagine.

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Garlic Parmesan Crusted Steak

20-Minute Garlic Parmesan Crusted Steak That Melts in Your Mouth


  • Author: Christina R. Jones
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Diet: Low Lactose

Description

A juicy steak coated with a crispy garlic parmesan crust, perfect for a flavorful dinner.


Ingredients

Scale
  • 2 (8 oz) ribeye or sirloin steaks
  • 1/4 cup grated parmesan cheese
  • 2 tbsp breadcrumbs
  • 2 cloves garlic, minced
  • 1 tbsp melted butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Season steaks with salt and pepper.
  3. In a bowl, mix parmesan, breadcrumbs, garlic, and melted butter.
  4. Press the mixture firmly onto both sides of each steak.
  5. Heat olive oil in an oven-safe skillet over medium-high heat.
  6. Sear steaks for 2-3 minutes per side until golden brown.
  7. Transfer skillet to the oven and cook for 5-7 minutes for medium-rare.
  8. Let rest for 5 minutes before serving.

Notes

  • Use freshly grated parmesan for best results.
  • Adjust cooking time based on desired doneness.
  • Let the steak rest to retain juices.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Pan-seared & Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 steak
  • Calories: 450
  • Sugar: 1g
  • Sodium: 650mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 0g
  • Protein: 40g
  • Cholesterol: 120mg

Keywords: garlic parmesan steak, crusted steak, easy steak recipe

Hi I’m Christina

I am a creator of delicious recipes. Cooking, baking, recipe development and kitchen consulting are my passion. I love sharing my dishes and connecting with people through the food I prepare.

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