09 February 2010 @ 03:50 pm
Longhorn steakhouse parmesan crust?  
Hey guys, I googled this but could not find a recipe or hint of a recipe anywhere. Mainly just more people asking for it OR people bitching about the resturaunt..oh google.

So..I'm wondering if any of you have been to Longhorn steakhouse and had any of their 'parmesan crusted' steaks or chicken. My fiance had this when we went and we both thought it was fantastic. If I could afford to eat there every night I would just do that but since I'll be cooking my own steaks..
Any clue as to what besides the obvious parmesn they use on there? I bought some parmesan to shred on top...but I feel like there are some herbs&spices that they must throw in the mix. Any idea? I have none.

Any help would be awesome..and hopefully delicious :D Thank you hippies.

Also! If you happen to go to this Longhorn place..I totally suggest the parmesan crusted option, you can add it to any steak and it is fantastical !
 
 
 
( 4 comments — Leave a comment )
Kate the Wickedwench33 on February 9th, 2010 08:52 pm (UTC)
shake n bake makes one for chicken, use it and add more cheese!!
miserable, arrogant old bat: leavescottonmanifesto on February 9th, 2010 09:01 pm (UTC)
panko and parm?

holy crap heart attack:
http://answers.yahoo.com/question/index?qid=20091113160015AA4XAwn

Edited at 2010-02-09 09:02 pm (UTC)
Dinidamedini on February 9th, 2010 10:01 pm (UTC)
Never been, but it sounds familiar. Mix about 1 part parm to 2 parts "Italian style" breadcrumbs, season liberally. Lightly brush meat with olive oil, then press into plate with crumb mixture (both sides). Broil.
Ms. Emilycaptain_emily on February 11th, 2010 08:28 am (UTC)
I've never been to Longhorn, but Tradicao, a Brazilian steakhouse in Houston, makes an amazing Parmesan-crusted baby beef and pork.

The main ingredients in the crust are cheese and freshly ground black pepper. There's really not much else to them. If you'd like to add a little bit of fine bread crumbs, that's doable. But the cheese really is the star.

You can add more complimentary herbs, but a good cut of meat shouldn't really need it. Especially if you're adding Parmesan too, since it's a very strng-flavored cheese. (I usually cook my steaks with nothing but canola oil, salt, and pepper anyway.)

Lightly brush your steaks with canola oil, dip them in your cheese mixture, and hit them with some searing heat so that the cheese will form a crust instead of melt. Cast iron works amazingly well for basic rib eyes.
( 4 comments — Leave a comment )