Parmesan Garlic Crusted Tomahawk steak

Experience the ultimate fusion of flavors with this Parmesan Garlic Crusted Tomahawk Steak. The succulent, tender steak, reverse seared to perfection, is beautifully complemented by a crispy Parmesan garlic crust. This culinary masterpiece is not just a meal, but an adventure for your taste buds, promising a gastronomic experience like no other.

Indulge in the rich, robust flavors of our Parmesan Garlic Crusted Tomahawk Steak. The perfect blend of savory steak and crisp Parmesan crust offers a unique combination that is both deliciously satisfying and impressively elegant. It's more than just a dish—it's a culinary journey that takes you through layers of taste and texture, leaving you satiated and delighted.

Prep Time

10 minutes

Cook Time

1 hour




  • 4 boneless, skinless chicken breasts
  • 1 cup parmesan cheese, grated
  • 2 teaspoons paprika
  • 1 tablespoon chopped parsley
  • 4 garlic cloves, minced
  • Salt and pepper to taste
  • 4 tablespoons olive oil


  1. Generously salt the steak and let it rest in the fridge for 24-48 hours.

  2. Next, use your new @pittsandspitts pellet grill to reverse sear the steak. Set the grill at 200 degrees and wait until the steak reaches a tender 125 degrees.

  3. Now it's time for the sear! Use your reliable charcoal chimney and heat it up to an intense 1,000 degrees. Make sure to flip the steak precisely to achieve the perfect sear in about a minute.

  4. Once your steak has had some time to rest, apply the Garlic Parmesan Mixture.

  5. Then, broil the steak or use a torch on it for 1 minute to seal in the Parmesan crust.


Remember to heavily salt the steak and let it rest in the fridge for 24-48 hours before cooking. This will help to tenderize the meat and enhance its flavor.

Christopher Smith
Christopher Smith

Meat Eater | Easy Recipes | Content Creator