Prime Rib-Eye Steaks with Mustard Parmesan Crust

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: 5 min
Cook: 25 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 20 cloves garlic, peeled
  • 1/2 cup olive oil
  • 3 tablespoons roughly chopped fresh thyme leaves
  • 3 tablespoons Dijon mustard
  • Salt and freshly ground black pepper
  • 2 cups fresh, finely grated Parmesan
    • 3 thick rib-eye steaks (about 2 to 2 1/2 inches thick )
    • Grey salt and fresh ground black pepper
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    Directions

    In a preheated 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. Season, to taste, with salt and pepper.

    Preheat oven to 450 degrees F. Preheat a grill, or stovetop grill pan, to high.

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

    Remove steaks from grill and place on a large baking sheet. Cover top generously with garlic-mustard coating. Top with large piles of Parmesan, spreading out to edges carefully with fingers. Place steaks in oven for 8 or 9 minutes.

    Pull steaks from oven and allow to rest for a few minutes before slicing.

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    • on April 04, 2013

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      Easy to make Garlic steak. The parm topping helps cut the garlic but I think it's a little to heavy on a good rib-eye. In other words why waste a good steak!!!!!

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    • on October 23, 2012

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      I made these steaks when Michael orginally made them on "Foodnetwork". I wasa just recently trying to find this recipe in my hundreds of recipes I have and, happened to turn to foodchannel and, here he is making my favorite steak recipe. Thanks Michael!!!!!!!!!!!


      Felicia
      Snellville, GA

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    • on June 20, 2012

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      Whoa! My husband thought I was a goddess tonight when I made this. The flavors just work perfectly without any one overpowering the other--prep time was minimal and the recipe is perfect as is with no need for tweaking... It looks beautiful when plated --I will definitely put this on our list of favorites!

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