A culinary method involving the application of grated Parmesan cheese to the exterior of a steak, subsequently cooked to form a savory and texturally contrasting layer, enhances the overall sensory experience. The process typically includes combining the cheese with herbs, spices, and sometimes breadcrumbs to create a flavorful coating. This mixture adheres to the steak’s surface, producing a crispy, umami-rich encrustation when exposed to heat, as in pan-searing or oven-baking.
The primary advantage of this technique resides in its ability to impart a concentrated burst of flavor while simultaneously adding textural interest to the meat. The salty, nutty character of the cheese complements the inherent richness of the steak, and the crisp crust provides a counterpoint to the tender interior. Historically, methods of encrusting meats with flavorful toppings have been employed to preserve moisture and add palatability, particularly with leaner cuts.
