It’s fairly simple to prepare a Parmesan-crusted steak; simply pan-sear your steak, then layer it with a blended mixture of butter, Parmesan, and panko breadcrumbs.

Broil the steak in an oven to let the topping settle into a crust, and then season with salt and pepper, or smoked paprika. This extra step will only take about five minutes.

Lean cuts like a tenderloin or a filet mignon will work best for adding a cheese crust. They have less flavor due to the lack of fat, so they’ll benefit from this crust.

Highly marbled cuts that are already rich in flavor are some of the best steaks, but wrapping them with a Parmesan crust can result in overwhelming flavors.

For the best crust, use fresh Parmesan cheese, and make sure to get your Parm in grateable block form, rather than pre-shredded.