Cheese-Crusted Grilled Steaks

When it comes to grilling steaks, choosing the right cut is just as important as how you prepare it. Whether you prefer a lean filet, a flavorful NY Strip, or the rich, savory taste of a ribeye, this recipe is a showstopper. Topped with a golden, herb-infused cheese crust, these steaks deliver the perfect balance of smoky, grilled flavor and indulgent cheesy goodness. If you’re looking to elevate your steak game, this Cheese-Crusted Grilled Steak recipe is the ultimate way to impress your guests.

What makes a good steak for grilling?

The quality of the steak starts with its grade. USDA Choice offers excellent marbling and flavor for an affordable price, while USDA Prime has superior marbling for an elevated experience. For those looking to splurge, American Wagyu combines the marbling of Japanese Wagyu with the hearty flavor of American beef. Each grade offers a unique experience, so select what works best for your occasion and budget.

Which steak cut should I choose?

Your ideal steak depends on your taste and preferences. Filet mignon is perfect for those who enjoy lean, tender meat with a mild flavor. NY Strip strikes a balance between leanness and flavor, offering more marbling than a filet but less richness than a ribeye. For a bold, savory option, ribeye is the ultimate choice, with its marbled fat cap and buttery, beefy flavor. Each of these cuts works beautifully with the cheese crust in this recipe, so choose based on your preferences.

Ingredients:

For the Steaks:

•4 steaks (Filet, Ribeye, or NY Strip, about 1½ inches thick)

•SPG seasoning (salt, pepper, garlic)

For the 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:

Step 1: Choose and Prepare Your Steaks

Select high-quality steaks—Filet, NY Strip, or Ribeye—based on your preference for leanness or richness. Filets are lean and tender, NY Strips offer a good balance of flavor and texture, while ribeyes are rich and buttery thanks to their marbling. Season both sides of the steaks generously with SPG (salt, pepper, garlic) to enhance their natural flavors. Let the steaks rest at room temperature for 30 minutes before grilling.

Step 2: Make the Cheese Crust

In a mixing bowl, combine 3-4 tablespoons mayonnaise, 4 ounces shredded Parmesan cheese, 2 teaspoons chopped rosemary, 1 teaspoon chopped sage, 1 tablespoon garlic paste, 1 teaspoon black pepper, 1 teaspoon red pepper flakes, and 1 tablespoon Dijon mustard. Mix until all ingredients are evenly combined. Cover and refrigerate until ready to use.

Step 3: Grill the Steaks

Preheat your grill to medium-high heat. Place the steaks on the grill and cook for approximately 4-5 minutes per side, or until they reach an internal temperature of 115°F for medium-rare. Use an instant-read thermometer to ensure accuracy. Remove the steaks from the grill and let them rest briefly while preparing the cheese crust.

Step 4: Add the Cheese Crust and Broil

Preheat your oven broiler. Spread an even layer of the cheese crust mixture on top of each steak. Place the steaks under the broiler for 2-3 minutes, or until the cheese is golden brown and bubbly. Keep a close eye to avoid burning the crust.

Step 5: Rest and Serve

Remove the steaks from the broiler and let them rest for 5 minutes to allow the juices to redistribute. Serve the steaks immediately, paired with your favorite sides, such as roasted vegetables, garlic mashed potatoes, or a fresh green salad.

Below is a printable recipe card!

Cheese-Crusted Grilled Steaks

Difficulty: Easy

Print Recipe Pin Recipe

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

Ingredients:

4 steaks Filet, Ribeye, or NY Strip, about 1½ inches thick
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

Method

Choose high-quality steaks like Filet, NY Strip, or Ribeye. Season both sides generously with SPG and let them rest at room temperature for 30 minutes.
In a bowl, mix mayonnaise, Parmesan, rosemary, sage, garlic paste, black pepper, red pepper flakes, and Dijon mustard. Refrigerate the cheese crust mixture until ready to use.
Preheat the grill to medium-high heat. Grill the steaks for 4-5 minutes per side, or until they reach an internal temperature of 115°F. Remove from the grill and let rest.
Preheat the broiler. Spread the cheese crust mixture on top of each steak. Broil for 2-3 minutes, until the crust is golden and bubbly.
Let the steaks rest for 5 minutes before serving. Enjoy immediately with your favorite sides.

Notes

Choose steaks based on your preference: Filet for lean tenderness, NY Strip for a balance of flavor, or Ribeye for a rich, buttery taste. Monitor closely while broiling to avoid burning the cheese crust.

Cheese-Crusted Grilled Steaks are a delicious way to take your steak night to the next level. With perfectly grilled meat, a flavorful cheese crust, and a variety of steak options to suit your preferences, this recipe is a guaranteed crowd-pleaser. Whether you’re cooking for family or hosting a special dinner, these steaks will leave a lasting impression. If you enjoyed this recipe, be sure to check out more of my recipes in the link!