Prime Rib-eye Steaks with Mustard Parmesan Crust

TOTAL TIME: 49 min
Prep: 20 min
Inactive Prep: --
Cook: 29 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

MUSTARD PARMESAN COATING:
  • 3 thick rib-eye steaks (about 2 to 2 1/2-inches)
  • Grey salt and fresh ground black pepper
  • Olive oil, for drizzling
  • 2 cups fresh, finely grated parmesan cheese
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    Directions

    In a pre-heated saute pan over medium-low heat, pan roast the garlic in olive oil, tossing only once. Allow to brown for about 5 to 10 minutes. Drain the cloves through a strainer. Allow to cool before mashing roughly with fork. Add thyme to garlic paste and mash that in as well. When they are pasty but still chunky, mix in the Dijon mustard.

    Preheat oven to 450 degrees F. Preheat a grill to high.

    Season steaks well with salt and pepper. Pound the seasonings in well. Drizzle steaks on both sides with olive oil. Place meat on grill to brown, about 5 minutes each side.

    Remove steaks from grill, place on a large cookie tray. Cover top generously with mustard parmesan coating. Top with large piles of parmesan, spreading out to edges carefully with fingers. Place steaks in oven for 8 or 9 minutes.

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    3

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    Read all 2 reviews

    • on July 01, 2014

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      it was good as a seasoning, but you really couldn't eat the "crust" because it was dry and had way to much garlic in it, and this is coming from someone that loves garlic! But w/out the crust (after it was cooked with it) the steak was juicy, tender, and very tasty!

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    • on May 24, 2011

      Flag

      A good steak does not need all that garbage on it. A great cook would not use is also.
      The steak needs to set out about 45 minutes before cooking. A little seasoning and top with peanut oil and spread, then cook over charcoal. Burn the charcoal 25 minutes. Clean and Oil the grades.

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