Bushra Griffith
The Longhorn Steakhouse Parmesan-crusted steak is a gourmet delight that has gained popularity for its luxurious dining experience. The dish features a juicy, flavourful interior with a charred exterior, but what sets it apart is its exquisite Parmesan crust. The crust is a blend of grated Parmesan cheese, breadcrumbs, and herbs, which is applied generously to the steak. When broiled, the crust transforms into a crispy, golden layer that adds a delightful crunch and a nutty, cheesy flavour. The key to achieving a well-melted Parmesan crust lies in using freshly grated Parmesan cheese, as pre-grated varieties may not melt properly and result in a grainy texture. Additionally, cooking the steak at high heat is crucial for developing a crispy crust.
| Characteristics | Values |
|---|---|
| Steak Type | Ribeye, filet, or lamb chops |
| Oil | Neutral oil or fat, such as avocado oil, tallow, lard, or coconut oil |
| Cheese | Parmesan, preferably freshly grated |
| Other Ingredients | Mayonnaise, Dijon mustard, garlic, parsley, salt, pepper, breadcrumbs, and butter |
| Cooking Method | Sear steak in a cast iron skillet, then top with cheese and breadcrumbs, and broil |
| Cooking Time | 2-3 minutes for searing, 3-5 minutes for broiling |
| Temperature | 450 F (235 C) for the oven, 1500 F for an infrared steak oven |
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What You'll Learn
Using freshly grated Parmesan cheese
When making a Longhorn Steakhouse-inspired Parmesan-crusted steak, it is important to use freshly grated Parmesan cheese. Pre-grated varieties may not melt properly and can result in a grainy texture. To ensure the best flavour and texture, grate your own Parmesan cheese with a blender or purchase grated Parmesan from a cheese department of a trusted store.
To prepare the Parmesan crust, mix the grated Parmesan cheese with mayonnaise, Dijon mustard, garlic, parsley, salt, and pepper in a bowl until smooth. Cover and refrigerate the mixture while you cook the steak.
After searing the steak in a cast-iron skillet over medium-high heat, it is time to add the Parmesan crust. Place a slice of provolone cheese on top of the steak, which will help the Parmesan crust adhere to the meat. Then, generously scoop the prepared Parmesan mixture on top.
Finally, place the steaks back into the skillet or oven and cook until the cheese is melted and the crust is golden brown. The cooking time will depend on your desired doneness and the thickness of the steak. For a medium-rare steak, an internal temperature of 125°F is recommended, while for a medium steak, it should be 130°F.
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Adding a slice of Provolone cheese
To add a slice of Provolone cheese to your steak, you can follow a similar method to the Longhorn Steakhouse Parmesan-crusted steak. First, brush your steak generously with grapeseed oil and season with salt and pepper. Then, sear the steak in a skillet on medium-high heat until it is one temperature level below your desired level of doneness. For example, if you like your steak medium-rare, cook it to rare.
Next, add a slice of provolone cheese on top of the steak. The provolone will melt and act as a "glue" to hold the Parmesan crust to the steak. To make the Parmesan crust, mix mayonnaise, Parmesan cheese, Dijon mustard, garlic, parsley, salt, and pepper in a bowl until smooth. Cover and refrigerate the mixture while you cook the steak.
After the provolone has melted, top the steak with the Parolone crust mixture. Place the steak back into the skillet and cook for another 5 minutes. The provolone cheese will ensure that the crust sticks to the steak.
You can also make a provolone cheese sauce to drizzle over the steak. To make the sauce, melt butter and whisk in flour. Continue whisking and cooking for one minute, then whisk in milk. Add the provolone cheese, continuing to whisk until melted. You can also add a small amount of freshly grated Parmesan cheese for a sharper flavor.
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Applying the Parmesan crust
The Parmesan crust is what sets the Longhorn Steakhouse Parmesan Crusted Steak apart. The crust is a blend of grated Parmesan cheese, breadcrumbs, and herbs, which is applied generously to the steak. When broiled, the crust transforms into a crispy, golden layer, adding a delightful crunch and a nutty, cheesy flavour to the steak.
To prepare the Parmesan crust, mix mayonnaise, Parmesan cheese, Dijon mustard, garlic, parsley, salt, and pepper in a bowl until smooth. Cover and refrigerate the mixture while you cook the steak. To ensure the cheese melts properly and doesn't become grainy, it's best to use freshly grated Parmesan cheese. Pre-grated varieties may not melt properly.
After searing the steak in a cast-iron skillet over medium-high heat, it's time to apply the Parmesan crust. First, brush your steak generously with grapeseed oil. Then, add a slice of provolone cheese on top of the steak. Provolone cheese acts as a "glue" to hold the Parmesan crust to the steak.
Finally, top the steak with the Parmesan crust mixture. Place the steak back into the skillet or air fryer and cook for another 3 to 5 minutes, until the crust is golden brown and the cheese is melted. The cooking time may vary depending on the desired doneness and thickness of the steak. For a medium-rare steak, an internal temperature of 125°F is recommended, while for a medium steak, it should be 130°F.
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Broiling the steak
To cook the steak, heat a cast-iron skillet over medium-high heat and add a tablespoon of neutral oil or fat. When the oil is hot, place the steak in the skillet and sear the first side for 2-3 minutes until a deep golden-brown crust forms. You can then add a slice of provolone cheese on top of the steak, which will help the Parmesan crust stick to the steak. The steak should then be placed back into the air fryer and cooked for another 5 minutes. The provolone cheese should be melting at this point, holding the Parmesan crust to the steak.
Finally, you can broil the steak. Top the steak with the Parmesan crust, followed by the breadcrumb mixture. Broil until the cheese is melted and the breadcrumbs are golden brown. The steak can then be sliced and served immediately. The broiling process should take 3-4 minutes, but you should watch the steak closely during this time to ensure the topping does not burn.
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Storing leftovers
When you're ready to enjoy your leftovers, simply place them in an air fryer at 400°F for about 5 minutes to reheat and crisp them up again. You can also use an oven to reheat, but be sure to keep an eye on your steak to ensure it doesn't dry out. Aim for a gentle reheat, just enough to warm the steak through without overcooking it.
To maintain the quality of your leftovers, it's important to handle the storage and reheating process with care. Start by allowing your steak to cool to room temperature after cooking. Then, transfer it to an airtight container and store it in the refrigerator. When you're ready to reheat, avoid using the microwave, as this can affect the texture and dryness of the steak. Instead, reheat your steak in the air fryer or oven, as mentioned.
If you're storing a large quantity of steak, consider dividing it into smaller portions before placing it in the airtight containers. This will help ensure even cooling and heating, and make it easier to reheat only the amount you need.
Remember, the key to preserving the taste and texture of your leftovers is to handle them gently and avoid extreme temperature changes. By following these simple storage and reheating instructions, you can extend the enjoyment of your Longhorn Steakhouse-inspired Parmesan-crusted steak for several days.
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Frequently asked questions
Longhorn Parmesan-crusted steak is a gourmet delight that replicates the famous recipe from the renowned steakhouse. This dish features a succulent steak, usually a tender filet or a robust ribeye, as its star. It’s seasoned and grilled to perfection, ensuring a juicy, flavourful interior with a beautifully charred exterior.
To make the Parmesan crust stick to the steak, brush your steak generously with grapeseed oil. You can also use a slice of provolone cheese on top of the steak, which melts and holds the Parmesan crust to the steak.
Freshly grated Parmesan is best for flavour and texture. Pre-grated varieties may not melt properly and can be grainy.
To melt the Parmesan on the steak, you can either use an air fryer or an oven. First, sear the steak on both sides. Then, add a slice of provolone cheese on top of the steak, followed by the Parmesan crust. Place the steak back into the air fryer or oven and cook until the cheese is melted and the crust is golden brown.
