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Cheese-Crusted Grilled Steaks

Difficulty: Easy
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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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.