Stir together aioli, Parmesan, bread crumbs, rosemary and thyme in a small bowl. Cover and refrigerate. Brush both sides of steaks with oil; sprinkle with steakhouse seasoning. Let stand at room temperature for 20 minutes.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Looking for an impressive cut of meat to serve at your next cook-out? Try these smoked Parmesan-crusted double bone-in ribeye steaks!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. roasted garlic aioli | ||
| ½ c. Belgioso shredded Parmesan cheese | ||
| 6 tbsp. Hy-Vee plain panko bread crumbs | ||
| 1 tbsp. finely chopped fresh rosemary | ||
| 2 tsp. finely chopped fresh thyme | ||
| 2 (2-lb.) Hy-Vee Choice Reserve double bone-in beef ribeye steaks, 2-in. thick | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 4 tsp. Kinder’s buttery steakhouse seasoning rub |
Things To Grab
- Small bowl with cover or plastic wrap
- Silicone pastry brush
- Pellet smoker with water pan
- Hickory wood grilling pellets
- Tongs
- 12-in. cast iron skillet
- Foil
- Cutting board
- Sharp knife
Directions
Meanwhile, preheat pellet smoker according to manufacturer's directions to maintain a temperature of 250 degrees to 260 degrees. Use wood pellets and water pan as directed.
Place steaks on rack in smoker. Close smoker; smoke for 30 minutes. Turn steaks over. Divide Parmesan mixture in half and press on top of each steak. Close smoker; smoke for 30 to 35 minutes more or until steaks reach 135 degrees to 140 degrees (internal temperature will increase 10 degrees during searing and broiling).
Meanwhile, to sear bottom of steaks and boil topping, place stove oven rack 5 in. from broiler heat. Preheat broiler to HIGH. Place a 12-in. cast iron skillet on oven rack; preheat for 5 minutes under broiler.
Carefully remove skillet from the oven. Place steaks, Parmesan sides up, in hot skillet. Return skillet to top rack in oven. Broil for 1 to 2 minutes or until Parmesan crust is golden brown and bubbly. Remove skillet from oven; loosely cover with foil and let rest for 10 minutes. Slice and serve.
Note: This recipe was tested using a pellet smoker. Smoking times may vary depending on style and size of smoker.
Nutrition facts
Servings
670 Calories per serving
Amounts Per Serving
- Total Fat: 46g
- Cholesterol: 185mg
- Sodium: 680mg
- Total Carbohydrates: 3g
- Protein: 54g
Daily Values
0%
Iron 20%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 15%