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
Olive oil, for drizzling
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