This garlic parmesan crusted ribeye combines a perfectly seared steak with a rich,
savory crust. The result tastes exactly like garlic bread meets steak in the best way
possible. While this technique works beautifully on any cut of steak, the rich marbling
of a ribeye makes it the ultimate choice for this recipe.
Prep time: 10 minutes | Cook time: 15–20 minutes (including rests) |
Servings: 1-2
The Steak
● 1 bone-in ribeye steak (approximately 1.5 lbs)
● Coarse kosher salt (to taste)
The Garlic Parmesan Crust
● 1⁄4 cup grated Parmesan cheese
● 2 cloves garlic, pureed or finely minced
● 1 tbsp olive oil
● 1 tsp Dijon mustard
● 1⁄4 tsp salt (or to taste)
● Black pepper (to taste)
● Keep seasoning simple: When cooking with the intense heat of the Big Horn
Infrared 1500° Grill, season the meat with only salt initially. This prevents
pepper or garlic from burning during the high-heat sear.
● Prep ahead: This recipe moves incredibly fast. Measure out and mix your
crust ingredients before the steak hits the grill, or whip them up quickly while it
cooks.
● Account for carryover cooking: Infrared grills cook efficiently. Target an
internal temperature about 20°F below your final desired doneness before
applying the crust and resting.
● Scale it up: This recipe is scaled for one large appetite or two lighter portions.
Easily double or triple the crust ingredients to feed a larger crowd.
1. Fire Up the Grill
Preheat your Big Horn Infrared 1500° Grill to high heat.
2. Season and Sear
Pat the ribeye dry with paper towels and season generously on all sides with salt.
Place the steak in the grill and sear for just a few minutes per side until you develop
a deep, golden-brown crust.
3. The First Rest
Pull the steak off the heat when the internal temperature reaches approximately
100°F. Transfer it to a cutting board and let it rest for 5 minutes.
4. Mix and Apply the Crust
While the steak rests, whisk together the 1⁄4 cup parmesan cheese, pureed garlic,
olive oil, Dijon mustard, salt, and black pepper in a small bowl until it forms a paste.
Spread the mixture evenly over the top of the rested ribeye.
5. Melt and Crisp
Return the crusted steak to the Big Horn Infrared 1500 Grill for about 1 minute, just
until the parmesan crust is melted, bubbly, and golden.
6. Final Rest and Slice
Remove the steak from the heat and let it rest one final time for 5 minutes to allow
the juices to redistribute. Slice, serve, and enjoy!
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