Do I need to sear the steaks?

You do NOT need to sear the steaks for this recipe. I would not recommend it either, as the cast-iron skillet will be searing the bottom while the broiler is crisping the parmesan crust.

Can I use a non-stick pan?

I do not recommend using a non-stick pan for this recipe. This method has not been tested by me, and many non-stick pans are not designed for broiling in the oven, and for safety concerns, I would recommend against it.

Will the parmesan crust recipe work with other meat?

Absolutely! Try this parmesan crust on salmon, chicken, or even cuts of pork. It's fantastic.

Parmesan-Crusted Steak - Chiles and Smoke

Name: Parmesan-Crusted Steak
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Steak
Ingredients: 4 Filet mignon steaks; Salt and pepper to taste; 1/2 cup freshly grated Parmesan cheese; 4 tbsp mayo; 2 garlic cloves, grated; 1 tbsp Dijon mustard; 1 tsp dried parsley; 1/2 tsp black pepper

Ingredients

Scale

4 Filet mignon steaks
Salt and pepper to taste

Parmesan Topping

1/2 cup freshly grated Parmesan cheese
4 tbsp mayo
2 garlic cloves, grated
1 tbsp Dijon mustard
1 tsp dried parsley
1/2 tsp black pepper

Cook Mode Prevent your screen from going dark

Instructions

Season each steak with salt and pepper, let them rest at room temperature while you prepare the rest.
Preheat your smoker or oven to 225°F.
Cook the steaks for 45-60 minutes, depending on how you want them to be cooked. I recommend pulling them off at 115°F for medium-rare. Place the steaks on a wire rack with a baking sheet underneath if using the oven.
Prepare the parmesan topping while the steaks are cooking. Mix all ingredients together, taste and adjust.
When you’re close to the target temperature, preheat the broiler with a cast iron skillet inside. If you’re using the oven, just wait until the steaks are at the target temperature, and then switch to broil.
Pull the steaks out of the smoker or oven when you’ve reached the target temperature (see chart in the guide). Smear the parmesan topping on each of them and place them in the hot skillet, and then under the broiler. Do not walk away, the topping will crisp up in just a few minutes. When it looks like it’s ready, take out the skillet carefully (will be blazing hot) and remove the steaks, allowing the parmesan to cool slightly.
The steaks are ready after a few minutes, they do not need extended resting time. Slice and enjoy!

Notes

Pay attention to temperatures for the first half of reverse-searing. Make sure you do not add oil to the skillet and place it under the broiler, just use a well-seasoned pan. The steaks will sear just fine.

Author: Brad Prose
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Beef
Method: Smoking
Cuisine: Steak

Keywords: steak, filet mignon, parmesan, reverse sear, smoking, oven, parmesan crusted