Photo: Prime Rib-eye Steaks with Mustard Parmesan Crust Recipe
Ingredients
Mustard Parmesan Coating:
- 20 cloves garlic, peeled
- 1/2 cup olive oil
- 3 tablespoons fresh, roughly chopped thyme
- 3 tablespoons Dijon mustard
- 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
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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By katymay134
Woodstck, GA
on April 06, 2010
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The parmesan crust was a pleasant surprise! I like horseradish on my steaks, so I added a little to the dijon and garlic to add a little spice. I did end up not cooking the steak as long as the recipe suggested cause I like my steaks on the rare side. But over all this recipe was a success!
By kylie_maddison_...
bluefield, 86
on November 10, 2009
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the parmesan was way too overwhelming...didn't really like the flavor combination.
By spice_girl_5950...
Havre, MT
on March 25, 2009
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I cooked this recipe to impress my date on "date night" and it definitely did the trick! To Erin in Michigan though, it was THYME not ROSEMARY so no wonder you didn't like it! The steaks came out perfectly cooked (medium - just enough pink although since I had skinnier steaks, I reduced the grilling and broiling times. Will keep this one around for a while! (The recipe AND the date!
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