Parmesan lemon-crusted ribeye steak is one sure way to WOW your guests. Ribeye steaks are considered one of the most popular and best cuts of steak. They are also called beauty steaks because they are extremely tender and juicy cuts of beef. Ribeye steaks are very flavorful and have the perfect balance of fat marbling. And this is exactly why people enjoy eating them so much. Fast high heat methods of cooking are best for these steaks. In this recipe, I sear the ribeye in an extremely hot pan on both sides. Then top it with the Parmesan lemon crust and place it under a hot broiler to further cook the ribeye and crisp up the succulent crust.
When buying ribeye steaks I suggest purchasing them with the bone. Cooking steak with the bone in might be a little more tricky since the meat attached to the bone takes a little more time to cook. However, the flavor the bone will impart to the steak as it cooks is definitely worth it. And, who doesn’t like to gnaw on the meat left around the bone of a perfectly cooked steak?
This cut of steak does not get much exercise on the animal. This makes it not only more supple but full of succulent fat which is a major bonus. The fat as it cooks renders out helping to create an extremely succulent steak. So in the case of a ribeye steak fat is a good thing a very good thing! It is the fat and the delicate meat of a ribeye that makes it so delicious and extremely popular. Now, if you want to make an outrageously delicious ribeye steak with a little Italian twist you need to make this recipe. Now, let’s get to cooking!
Parmesean Lemon-Crusted Ribeye Steak
(Makes 3 ribeye steaks)
To make the crust
- 3 – 16 ounce bone-in ribeye steaks one inch thick
- 1/3 cup plain breadcrumbs
- 1/3 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 3 tablespoons fresh oregano, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest, finely chopped
- 2 tablespoons olive oil
- coarse salt and fresh cracked black pepper for seasoning
Cooking the ribeye steaks
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- 3 sprigs of fresh oregano
First, make the Parmesean lemon crust
- In a bowl add all the ingredients to make the crust.
- Mix it well to evenly distribute all ingredients.
- Taste it and adjust the seasoning to your liking with salt and fresh cracked black pepper.
- The final result should be a flavorful mixture that will hold its shape when lightly squeezed in your hand.
Tip: You can prep this in advance. It will be fine for up to 2-3 days in your refrigerator.
Season and sear the ribeye steaks
- Let the steaks sit out at room temperature for about 30 minutes. This will take the chill off them and they will cook more evenly.
- Then pat them dry with a paper towel. Aggressively season them with salt and pepper.
- Heat your skillet over medium-high heat. Add the butter, olive oil, and oregano sprigs. Swirl all around to mix the butter with the oil.
- Now add the steak and sear on one side for 3 minutes to crisp up the outside and sear in the juices.
- Flip and repeat the same process on the other side.
Tip: Adjust the heat if the pan begins to smoke too much.
Tip: Once both sides are seared off the steak will be rare. At this point cook your steak one degree less than you like it to be. The steak will continue to cook when broiling the crust and therefore you won’t overcook it. Click here for tips on steak doneness.
- Remove the steak from the pan once both sides are done and let it cool on a plate or wire rack with a tray under to catch any juices.
- Once cool add a liberal amount of the Parmesan crust to the top and sides of the steak. Pat is down neatly in one even layer.
Tip: At this point, you can hold the ribeyes for later. Simply place them in the refrigerator uncovered until ready to use or overnight. Leaving them uncovered helps the crust to dry out and create a better end result. Just remember to let the steaks sit at room temperature for 30 minutes before cooking them.
Finishing the cooking process
- Place your oven rack about 6-7 inches from the broiler.
- Set the broiler to 425ºF.
- Once the broiler is at the correct temperature set the steak on a tray and place it under the broiler.
- Cook it for 3-5 minutes, or until the crust is a nice golden brown.
Tip: As the steak is broiling open the oven to move the tray around so it colors evenly.
- Once the steak is done remove it to a wire rack or plate.
- Let it rest for 5 minutes before slicing and serving it.
- Also, as it cools the crust will adhere to the steak better.
Tip: Typically when cutting meat it is cut on a bias (an angled cut) for presentation purposes. However, I sometimes find with this crust that using a very sharp slicing knife and cutting straight down helps to keep the crust more intact. The choice is yours!