Fire-Grilled New York Strip Steaks with Herb Parmesan Crust

Crispy herb-Parmesan on top, juicy grilled steak underneath—these cheese-crusted New York strips are made for a relaxed evening around the grill or fire pit. A simple Dijon–mayo base holds fresh herbs and Parmesan in place, so the topping turns into a golden, savory crust while the meat stays tender inside.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2

Difficulty: Medium

Approx. Calories: 720 per serving

Ingredients

For the Steaks

• 2 New York strip steaks (about 1 lb each)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil

For the Herb Cheese Crust

• 1 cup mayonnaise
• 2 tablespoons whole-grain Dijon mustard
• 1 teaspoon fresh thyme, finely chopped
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh parsley, finely chopped
• 1 cup freshly grated Parmesan cheese

Choosing and Preparing New York Strip Steaks

New York strip is a great cut for this recipe because it has good beef flavor and enough marbling to stay moist over high heat. When you’re shopping, look for:

• Steaks at least 1 inch thick
• Bright, cherry-red color
• Even marbling and firm texture
• Minimal liquid in the package

Take the steaks out of the fridge 30–45 minutes before grilling so they lose the chill. Room-temperature steaks cook more evenly and are less likely to overcook on the outside.

Pat them completely dry with paper towels—any surface moisture will fight against browning and can cause flare-ups. Season both sides well with salt, black pepper, and garlic powder, pressing the seasoning into the meat. Let the steaks sit while you mix the cheese crust so the flavors have a chance to sink in.

If there is a thick fat cap on the side, trim only the excess. A little fat helps with flavor. You can lightly score the fat cap to help prevent the steak from curling as it hits the

heat.Mixing the Herb Parmesan Cheese Crust

The topping is what makes these steaks stand out, and it comes together in minutes.

1. Add the mayonnaise and whole-grain Dijon mustard to a medium bowl and whisk until smooth. The mayo gives richness and helps the crust stick; the mustard adds acidity and a bit of texture.
2. Stir in the chopped thyme, rosemary, and parsley. Fresh herbs bring a brighter, cleaner flavor than dried.
3. Fold in the grated Parmesan cheese until everything is evenly combined. The mixture should be thick but still spreadable.

You can prepare the herb–mayo base in advance and keep it chilled. For best texture, stir in the Parmesan shortly before you’re ready to use it so the mixture doesn’t become overly stiff.

Heat Management and Doneness

Good cheese-crusted steak starts with good heat control:

• Searing zone: High heat(about 400–450°F) to build a crust on the meat.
• Finishing zone: Medium heat so the cheese can melt and brown without burning.

For most people, medium-rare works best with this cut and topping. Aim for:

130–135°F (54–57°C) in the thickest part of the steak

The cheese crust should be golden and bubbly, not dark or burned. If you see it browning too fast, move the steaks to a cooler area of the grill or raise the grate higher over a live-fire setup.

Step-by-Step Instructions

Step 1 – Season the Steaks

1. Remove the New York strip steaks from the refrigerator 30–45 minutes before cooking.
2. Pat them thoroughly dry on all sides.
3. Rub each steak with olive oil, then season both sides with salt, black pepper, and garlic powder.
4. Set the steaks aside at room temperature while you prepare the cheese topping.
   
   

   

Step 2 – Make the Herb Cheese Crust

1. In a medium bowl, whisk together the mayonnaise and whole-grain Dijon mustard until smooth.
2. Add the chopped thyme, rosemary, and parsley. Stir gently so the herbs stay bright.
3. Fold in the grated Parmesan cheese until the mixture is thick, creamy, and spreadable.
4. Taste and adjust with a bit more herb if you want a stronger herbal note. Keep the bowl nearby for topping the steaks.

Step 3 – Preheat and Prepare the Grill (or Fire Pit Grate)

1. Preheat your gas or charcoal grill to medium-high, aiming for 400–450°F.

   Over a wood-burning fire pit or Big Horn® fire grill, let the flames die down to a steady bed of hot coals.

2. Scrub the grates clean with a grill brush.
3. Oil the grates lightly using a paper towel dipped in vegetable oil held with tongs. This helps prevent sticking and keeps the cheese crust intact later.

If you’re using a gas grill, set up two zones: one hotter for searing and one a little cooler for finishing. On charcoal, pile coals to one side to create a similar hot and warm area.

Step 4 – Sear the Steaks

1. Place the seasoned steaks on the hottest part of the grill. You should hear a strong sizzle immediately.
2. Sear for 3–4 minutes without moving the steaks. This builds a deep brown crust that holds in juices.
3. Flip with tongs and sear the second side for another 3–4 minutes.
4. Once both sides are nicely browned, move the steaks to the medium-heat zone.

Avoid pressing down on the steaks while they cook—this squeezes out the juices you want to keep inside.

Step 5 – Add the Cheese Crust

1. With the steaks on the medium-heat side of the grill, use a spoon or small offset spatula to spread about half of the herb cheese mixture over the top of each steak.
2. Cover the entire surface in an even layer. The topping should be thick enough to form a crust but not so heavy that it slides off.
3. Cook for 2–3 minutes with the grill lid closed if possible. The cheese will melt, then start to bubble and brown.

Keep an eye on the crust; you’re aiming for golden, not dark.

Step 6 – Finish Cooking and Check Temperature

1. Carefully slide a wide spatula under each steak to support the cheese crust and turn them over.
2. Spread the remaining cheese mixture on the now-exposed side of each steak.
3. Cook another 2–3 minutes, again letting the cheese melt and brown.
4. Use an instant-read thermometer to check the internal temperature in the center of the steak:
   1. 130–135°F for medium-rare
   2. 135–140°F for medium

Move the steaks to a cooler area if the crust is browning faster than the inside is cooking.

Step 7 – Rest and Serve

1. Transfer the finished steaks to a clean cutting board or platter.
2. Tent loosely with foil and let them rest 5–10 minutes. During this time, juices redistribute through the meat and the cheese crust firms up.
3. Slice against the grain if you plan to share, or serve each steak whole.
4. Sprinkle with a little extra fresh parsley or thyme if you like a fresh green touch on top.

Serve immediately while the steak is hot and the cheese crust is still soft in the middle and crisp at the edges.

Notes and Tips

• Room-temperature steaks cook more evenly and reduce the risk of overdone edges with a cold center.
• Fresh herbs make a big difference. Dried herbs can be used in a pinch, but the flavor will be flatter.
• Use freshly grated Parmesan instead of canned, powdery cheese. It melts and browns more evenly and gives better texture.
• Do not press the steaks while grilling; you’ll lose moisture and tenderness.
• If you’re cooking over a live-fire Big Horn® fire pit or wood-burning setup, keep a cooler zone off to the side so you can move the steaks away from sudden flare-ups.

These cheese-crusted New York strip steaks work well with simple sides—grilled vegetables, baked potatoes, or a crisp salad. Once you’re comfortable with the method, the same topping also performs nicely on ribeyes or thick pork chops cooked over your outdoor grill or fire pit.