Steak

Garlic Parmesan Crusted Ribeye

A Garlic Parmesan-Crusted Ribeye, fresh off the Bighorn Steak Grill was placed on a metal platter
ByJin Weidong

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.

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Big horn Outdoors® Recipe

A bone-in ribeye seared to a golden crust, topped with bubbling garlic-Parmesan goodness — infrared power, made right on your Big horn Outdoor® Infrared 1500° Grill.

🔥 HeatHigh
⏱️ Total Time~30 min
🍽️ Servings1–2
Equipment
Big horn Outdoors® Infrared 1500° Grill · cutting board · small bowl

Ingredients

  • The Steak
  • 1 bone-in ribeye steak (approximately 1.5 lbs)
  • Coarse kosher salt (to taste)
  • The Garlic Parmesan Crust
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, pureed or finely minced
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • ¼ tsp salt (or to taste)
  • Black pepper (to taste)

Instructions

1
Fire up the grill. Preheat your 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 ¼ 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 Bighorn 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!
💡 Chef's Tips

Keep seasoning simple. When cooking with the intense heat of the 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.

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