Description
This Cheese-Crusted Grilled Steaks recipe combines the smoky flavor of grilled high-quality steaks with a savory cheese crust, creating a delectable dish with a perfect char and a cheesy, herb-infused topping. Ideal for a quick and impressive dinner, it balances grilling and broiling to deliver juicy, flavorful meat with a crunchy, cheesy exterior.
Ingredients
Units
Scale
Steaks
- 4 steaks (Filet, Ribeye, or NY Strip, about 1 1/2 inches thick)
Seasoning
- SPG seasoning salt, pepper, garlic
Cheese Crust
- 3–4 tablespoons mayonnaise
- 4 ounces shredded Parmesan cheese
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh sage, chopped
- 1 tablespoon garlic paste
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 tablespoon Dijon mustard
Instructions
- Prepare the steaks: Choose high-quality steaks like Filet, NY Strip, or Ribeye. Season both sides generously with SPG seasoning salt, pepper, and garlic. Let the steaks rest at room temperature for 30 minutes to ensure even cooking.
- Make the cheese crust: In a bowl, mix mayonnaise, Parmesan cheese, chopped rosemary, chopped sage, garlic paste, black pepper, red pepper flakes, and Dijon mustard. Refrigerate the mixture until ready to use, allowing flavors to meld.
- Preheat the grill: Heat your grill to medium-high heat. Once hot, place the steaks on the grill and cook for 4-5 minutes per side, or until they reach an internal temperature of 115°F for rare, or adjusted to your preferred doneness.
- Rest the steaks: Remove the steaks from the grill and let them rest for 5 minutes to redistribute juices.
- Apply cheese crust and broil: Spread the prepared cheese mixture on top of each steak evenly. Preheat the broiler. Place the steaks under the broiler for 2-3 minutes, or until the crust is golden and bubbly.
- Serve: Let the steaks rest briefly if needed, then serve immediately garnished with herbs or sides of your choice.
Notes
- For the best flavor, choose steaks based on your preference: Filet for tenderness, NY Strip for a good balance, or Ribeye for richness.
- Monitor the broiling process closely to prevent burning the cheese crust.
- You can prepare the cheese mixture in advance to save time.
Nutrition
- Serving Size: 1 steak with cheese crust
- Calories: 650 kcal
- Sugar: 1 g
- Sodium: 950 mg
- Fat: 48 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 150 mg
