Tomahawk steaks are the biggest show stopper around! This parmesan herb crusted steak will be one of the best steaks you’ve grilled up in a long time!

Tomahawks typically weigh anywhere from 1.5 – 3 pounds and they can feed multiple people. Be sure to give this recipe a try next time you’re looking to upgrade steak night!

Ingredients you will need

Protein: Steak

Parmesan Herb Crust: Parmesan cheese, Panko bread crumbs, fresh garlic, fresh parsley, fresh thyme, fresh rosemary, butter, salt and pepper

How to make a parmesan herb crusted steak

Heavily season your BetterFed Beef tomahawk steak with your favorite beef rub 

Insert a Meatmade MEATER Plus to help monitor the internal temp of your cook. I am bringing this cook to a finished internal temperature of 135°F for a perfect medium rare.

I am starting off by firing up my Nomad Grill for this cook. Sear the tomahawk over direct charcoal on your grill for a few mins each side then move it to indirect and smoke it at 275°F with hickory wood chunks.

In a bowl, put together the parmesan herb crust. Combine in a bowl: panko breadcrumbs, parmesan cheese, garlic, fresh parsley, fresh Thyme, fresh Rosemary, salt, pepper and unsalted butter.

Brush on some yellow mustard then place the parmesan herb mixture on top of the steak and let it cook for 15 minutes.

Remove steak from the grill once the internal temp reaches 123°F (medium rare). If you like your steak more well done, leave it on longer. Top with freshly grated Parmesan and rest for 15 mins 

Slice it against the grain and enjoy!

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Parmesan Herb Crusted Steak

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Parmesan herb crusted steak is the ultimate upgrade to steak night. It will add a ton of flavor to an already amazing meal!

    Ingredients

    Scale
    • 36 oz Tomahawk Steak 
    • 1/4 cup panko breadcrumbs 
    • 1/4 cup grated Parmesan cheese
    • 3 cloves minced garlic
    • 1 tablespoon of fresh parsley
    • 1 tablespoon of fresh Thyme
    • 1 tablespoon of fresh Rosemary
    • 1 tsp each salt & pepper
    • 3 tablespoons of unsalted butter

    Instructions

    1. Heavily season your tomahawk with your favorite beef rub 
    2. Insert the MEATER Plus to help monitor the internal temp of your cook
    3. Sear the tomahawk over direct charcoal on your grill for a few mins each side then move it to indirect and smoke it at 275°F with hickory wood chunks.
    4. In a bowl, combine the following ingredients to create your parmesan herb crust: 1/4 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 3 cloves minced garlic, 1 tablespoon of fresh parsley, 1 tablespoon of fresh Thyme, 1 tablespoon of fresh Rosemary, 1 tsp each salt & pepper, 3 tablespoons of unsalted butter
    5. Remove steak from the grill once the internal temp reaches 125F (medium rare) or to your desired temp. Top with freshly grated Parmesan and rest for 15 mins 
    6. Slice against the grain and enjoy!
    • Author: Nick Nesgoda

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