Steak lovers rejoice! I’m sharing a copycat recipe for Longhorn Steakhouse’s famous Parmesan Crusted Steak. This tender and juicy steak is coated in a savory Parmesan crust that adds next-level flavor and crunch with each bite.
Longhorn Steakhouse is known for their melt-in-your-mouth steaks, and this popular menu item features a smoked New York strip steak finished with a cheesy, herbaceous crust. This easy recipe allows you to recreate the steakhouse experience at home. The secret is in the Parmesan crust mixture of mayo, cheese, basil, garlic and pepper that gets slathered on before searing.
Follow the steps below for indulgent, restaurant-quality Parmesan Crusted Steak made right in your own kitchen. Steak lovers, get ready to be amazed!
What is Parmesan Crust Made Of?
The Parmesan crust is the star of this recipe. It transforms an ordinary grilled steak into something extraordinary. Here are the simple ingredients that go into making the crust:
Mayonnaise – Forms the base of the crust and helps the Parmesan and seasonings adhere to the steak.
Grated Parmesan Cheese – Provides nutty, savory flavor and helps the crust brown and get crispy when baked. Freshly grated Parmesan is best.
Dried Basil – Italian herb that gives the crust a subtle floral aroma and flavor.
Minced Garlic – Adds a punch of garlicky flavor.
Fresh Cracked Black Pepper – Provides a little spice and bite to balance the other ingredients.
What Does Longhorn Steakhouse Parmesan Crusted Steak Taste Like?
This Parmesan crusted steak delivers maximum flavor impact, with the tender, juicy steak complemented by the crispy, cheesy crust. Smoked over low heat, the steak has a nice char and hint of smokiness. Longhorn only uses Prime or Choice cuts for incredible tenderness. The real star is the Parmesan crust, providing delightful contrast with its crunchy texture, nutty-salty punch, and herbaceous notes that take each bite of this steak to the next level.
What Type Of Beef Is Longhorn Steakhouse Use?
Longhorn Steakhouse takes its beef seriously, and they use USDA Choice grade beef for all their steaks. While it’s not the highest grade available, USDA Choice is still a high-quality grade known for its marbling, tenderness, and flavor. Longhorn Steakhouse believes that using Choice allows them to offer their customers a delicious and affordable steak experience while maintaining a high level of quality.
How to Make Longhorn Steakhouse Parmesan Crusted Steak
Now that your mouth is watering, let’s get into how to make this sensational Parmesan crusted steak at home. It’s actually quite simple with just a few ingredients and steps involved.
Here’s what you’ll need:
Ingredients:
- 2 New York strip steaks or any steak you can buy from your local store, approximately ½ pound each
- 3 tablespoons mayonnaise
- 4 tablespoons grated or shredded Parmesan cheese
- 1 teaspoon dried basil
- 2 cloves garlic, minced
- Fresh cracked black pepper, to taste
For Seasoning:
- Real Pink Salt and fresh cracked black pepper
- Garlic
- Onion
- Coriander
- White pepper
I already shared the longhorn steakhouse seasoning recipe here. If you don’t know how to make their seasoning, follow the recipe and make it ahead.
Kitchen Tools:
- Grill or smoker
- Baking sheet
- Oven-safe skillet
- Aluminum foil
Step by Step Instructions:
Step 01: Preheat the Smoker
First thing first, Preheat the smoker to 225 degrees Fahrenheit for a reverse sear to steak up slowly and then give them a nice hot and fast ear.
Step 02: Season the Steaks
Now, Season the steaks on both sides with the longhorn seasoning.
Step 03: Smoke the Steaks
Place the seasoned steaks on the smoker and smoke them at 225 degrees Fahrenheit for about 45 minutes to an hour, until they reach about 10 degrees below your desired finished temperature.
Step 04: Prepare the Parmesan Crust Mixture
While the steaks are smoking, let’s make the parmesan crust mixture. Take a bowl, combine mayonnaise, grated parmesan cheese, a teaspoon of dried basil, two cloves of grated garlic, and fresh cracked black pepper. Mix well and refrigerate until ready to use.
Step 05: Finish the Steaks
Once the steaks reach about 10 degrees below your desired finished temperature, remove them from the smoker.
If using an oven, preheat the broiler and place a cast iron skillet in the oven to preheat or If using a pizza oven, preheat it to 450-500 degrees Fahrenheit to give those steaks a nice crispy crunchy sear on the bottom of the steaks.
Step 06: Slather with Parmesan Crust
Once they are done smoking, take the steaks out and slather them thinly with the parmesan crust mixture across the top of our steaks.
Step 07: Sear the Steaks
Place the steaks, crust side up, onto the preheated cast iron skillet in the oven or into the pizza oven. Allow them to sear until the cheese is bubbly and melted, and the steaks reach your desired finished temperature (about 10 degrees higher than when you pulled them off the smoker).
Step 08: Slice and Serve
Once our steaks are broiled and bubbly, remove the steaks from the skillet and let them rest for a couple of more minutes so that the steaks can soak the flavor. Slice them and serve immediately.
Cooking Tips for Perfect Parmesan Crusted Steak
Follow these handy tips for the very best results when making Parmesan crusted steak:
- Use Quality Steaks – Splurge on the best steaks you can find, ideally USDA Prime grade. Well-marbled New York strip steaks work great.
- Get the Crust Right – Spread the Parmesan crust mixture thinly and evenly over the steaks. You want just enough to adhere a thin, even coating.
- Don’t Rush the Smoking – Low and slow smoking is key. Be patient and smoke the steaks until they are just under your desired doneness.
- Sear Over High Heat – Use a very hot skillet or grill pan and sear briefly to finish cooking without overdoing it.
- Let Rest Before Slicing – Letting the steaks rest ensures you don’t lose any juices when you slice into them.
Recipe Variations
While I love the original recipe, feel free to switch up the flavors with these easy variations:
- Mexican-Style: Use cotija cheese, cilantro, lime zest and chili powder in the crust.
- Italian-Style: Blend the Parmesan with mozzarella, oregano, rosemary and red pepper flakes.
- Bacon-Wrapped: Wrap bacon strips around the steaks before smoking and searing.
- Surf n’ Turf: Top the steaks with sautéed shrimp or lobster tails.
- Filet Mignon: Use filets for an extra tender version.
- Chicken or Pork: Try coating chicken breasts or pork chops instead of steak.
What to Serve with Parmesan Crusted Steak
A good steak demands some tasty accompaniments. Here are some of my favorite sides to pair with Parmesan crusted steak:
- Garlic Mashed Potatoes – Smooth, creamy potatoes are a steakhouse classic.
- Sauteed Mushrooms – Earthy mushrooms complement the savory steak beautifully.
- Roasted Asparagus – Bright, fresh roasted asparagus balances the richness.
- Caesar Salad – A crisp lettuce-based salad with Parmesan dressing is a natural fit.
- Bread for Dipping – Sop up any steak juices with crusty artisan bread.
You really can’t go wrong pairing this amazing steak with your favorite sides. Just be sure to leave room for this sensational steak!
FAQs
Can I eat the Parmesan crust?
Absolutely! The Parmesan crust is meant to be eaten along with the steak. The crispy, browned cheese has tons of savory flavor that complements the juicy steak beautifully. Be sure to spread it evenly over the meat before searing so you get cheese in every bite.
Does Longhorn Steakhouse season their steaks?
Yes, Longhorn Steakhouse uses their own proprietary blend of seasonings on their steaks. The exact recipe is a secret, but it typically contains salt, black pepper, garlic powder, onion powder, paprika, and other spices. I recommend using a steak seasoning blend before cooking the steaks to add extra flavor.
What if I don’t have a smoker?
You can skip smoking and just sear the steaks on the stovetop before finishing in the oven. But for the best results, I recommend smoking, even if on a grill with some hardwood chips.
How long should the steaks rest after cooking?
Letting the steaks rest for 5 minutes after cooking allows the juices to redistribute evenly. Don’t skip this step for the juiciest results.
Longhorn Steakhouse Parmesan Crusted Steak Recipe
Let's recreate the famous Parmesan Crusted Steak from Longhorn Steakhouse with this easy recipe - a tender, juicy smoked steak encrusted with crispy, savory Parmesan cheese crust.
Ingredients
- 2 New York strip steaks or any steak you can buy from your local store, approximately ½ pound each
- 3 tablespoons mayonnaise
- 4 tablespoons grated or shredded Parmesan cheese
- 1 teaspoon dried basil
- 2 cloves garlic, minced
- Fresh cracked black pepper, to taste
For Seasoning:
- Real Pink Salt and fresh cracked black pepper
- Garlic
- Onion
- Coriander
- Coriander
- White pepper
- White pepper
Notes
- First thing first, Preheat the smoker to 225 degrees Fahrenheit for a reverse sear to steak up slowly and then give them a nice hot and fast ear.
- Now, Season the steaks on both sides with the longhorn seasoning.
- Place the seasoned steaks on the smoker and smoke them at 225 degrees Fahrenheit for about 45 minutes to an hour, until they reach about 10 degrees below your desired finished temperature.
- While the steaks are smoking, let's make the parmesan crust mixture. Take a bowl, combine mayonnaise, grated parmesan cheese, a teaspoon of dried basil, two cloves of grated garlic, and fresh cracked black pepper. Mix well and refrigerate until ready to use.
- Once the steaks reach about 10 degrees below your desired finished temperature, remove them from the smoker. (If using an oven, preheat the broiler and place a cast iron skillet in the oven to preheat or If using a pizza oven, preheat it to 450-500 degrees Fahrenheit to give those steaks a nice crispy crunchy sear on the bottom of the steaks.)
- Once they are done smoking, take the steaks out and slather them thinly with the parmesan crust mixture across the top of our steaks.
- Place the steaks, crust side up, onto the preheated cast iron skillet in the oven or into the pizza oven. Allow them to sear until the cheese is bubbly and melted, and the steaks reach your desired finished temperature (about 10 degrees higher than when you pulled them off the smoker).
- Once our steaks are broiled and bubbly, remove the steaks from the skillet and let them rest for a couple of more minutes so that the steaks can soak the flavor. Slice them and serve immediately.
Conclusion
This Longhorn Steakhouse Parmesan Crusted Steak recipe delivers an indulgent, restaurant-quality meal into your home kitchen. The combination of a tender, juicy smoked steak encrusted with a crispy Parmesan garlic crust is pure genius.
It only takes a few simple ingredients and steps to treat yourself, family and friends to these mouthwatering steaks. Once you try them, this will likely become a regular in your steak dinner rotation.
So fire up that grill or smoker and get ready to sink your teeth into the best Parmesan crusted steak you’ve ever tasted. Just be prepared for the rave reviews and requests for seconds! Enjoy this Longhorn classic at home anytime you get a hankering for an amazing steak.
