Preheat your smoker to 225°F if you’re using one. If not, use your oven to cook the steak. While preheating, season both sides of the New York strip steaks generously with beef rub or the salt and pepper mix.

Combine mayonnaise, grated Parmesan cheese, minced garlic, dried basil, and black pepper in a small bowl. Mix well and set aside. This creamy and cheesy mixture will be your steak’s final topping.

Place the seasoned steaks on the grill grates of the smoker (or in your oven), close the lid, and cook until the internal temperature of the steaks is about 10°F below your desired final doneness. For reference, pull your steaks at these temperatures based on preference: Rare: 115°F, Medium Rare: 125°F, Medium: 135°F

Once your steaks are nearly done, preheat your oven to High Broil and place a cast iron skillet on the top rack to heat for 8-10 minutes. Remove the steaks from the smoker and top each one with the Parmesan crust mixture. Carefully place the steaks in the hot skillet and broil for 2-3 minutes until the crust is golden brown, bubbly, and slightly crisp.

Remove the skillet from the oven and allow the steaks to rest for 5-10 minutes in the skillet. This resting period helps the juices redistribute, locking in flavor and juiciness. Serve hot and enjoy the rich, cheesy crust paired with the tender steak.