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Parmesan Crusted Strip Roast

Parmesan Crusted Strip Roast

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  • 3-4 lbs Strip roast
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup Fresh parsley, chopped
  • 3 tbsp Shallots, minced
  • 1/2 cup Panko breadcrumbs
  • Salt, to taste
  • Pepper, to taste


  1. Preheat oven to 325°F.
  2. Combine cheese, parsley and shallot in a food processor and process until finely ground. Transfer to a bowl and stir in the panko. Press panko mixture evenly onto all surfaces of the roast.
  3. Place roast, fat-side up, in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, but not resting in fat. Roast for  1-1/4 to 1-1/2 hours for medium rare or 1-1/2 to 1-3/4 hours for medium doneness.
  4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board, tent loosely with aluminum foil and let stand 10 to 15 minutes before slicing.
  5. Carve roast into slices and season with salt and pepper to taste.


Recipe adapted from