Hazelnut Crusted Rib-Eye Steak

Name: Hazelnut Crusted Rib-Eye Steak
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 1 cup toasted hazelnuts; 1 tablespoon roughly chopped fresh rosemary leaves; 3 tablespoons whole-grain mustard; 2 tablespoons prepared horseradish; 1 tablespoon vegetable oil; 1 1/2 pounds (1-inch thick) bone-in rib-eye; Kosher salt and freshly ground black pepper

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Level: Easy
Total: 50 min

Prep: 10 min
Inactive: 10 min
Cook: 30 min

Yield: 4 servings

Level: Easy
Total: 50 min

Prep: 10 min
Inactive: 10 min
Cook: 30 min

Yield: 4 servings

Ingredients

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1 cup toasted hazelnuts

1 tablespoon roughly chopped fresh rosemary leaves

3 tablespoons whole-grain mustard

2 tablespoons prepared horseradish

1 tablespoon vegetable oil

1 1/2 pounds (1-inch thick) bone-in rib-eye

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F. Pulse the hazelnuts and rosemary in a food processor until the nuts are about the size of whole peppercorns. Transfer to a large plate. Combine the mustard and horseradish together in a small bowl.
Rub the oil all over the steak and season with salt and pepper, to taste. Heat a cast iron or heavy-bottomed pan over medium-high heat until very hot, about 5 minutes. Lay the steak in the pan and sear without moving until each side becomes a rich brown color, about 3 minutes a side.
Transfer to a cutting board and brush the mustard mixture all over the steak. Dredge the steak in the hazelnuts, pressing so they adhere to the meat. Arrange the steak on a rack set over a baking sheet or roasting pan. Put into the oven and cook until an instant-read thermometer inserted into the thickest part of the steak registers 125 degrees F for medium rare, about 20 minutes. Transfer the meat to a cutting board and let rest for 10 minutes. Slice the steak and arrange it on a serving platter. Serve.