One hour before preparing the steaks, make the Parmesan Crust. In your food processor (you can also use a hand mixer, a large wooden spoon, or a spatula) combine finely grated parmesan cheese, softened butter, and panko bread crumbs until well combined. Scoop the mixture onto a sheet of wax or parchment paper. Roll into a log and twist the ends shut. Place in the freezer for about 45 minutes, until the butter is slightly firm.
Season the steaks: Sprinkle each steak with salt and black pepper.
Heat a large grill pan or cast iron skillet to medium-high heat. Place the steaks in the pan and sear the steaks for about two minutes per side. When the steaks are seared, transfer them to the oven and continue cooking for 8-10 minutes, or until the steak is *almost* cooked to your desired temperature. Use a meat thermometer to ensure each steak is cooked to perfection.
Remove the Parmesan Crust mixture from the freezer and cut off slices for each steak. Note: You will not use all of the parmesan crust. Just slice off as much as you wish to use and save the remaining for another day.
Top each steak with the parmesan crust. Turn the broiler on to medium-high and broil until the crust is golden brown. Enjoy!