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Prime Rib-eye Steaks with Mustard Parmesan Crust Recipe

Prime Rib-eye Steaks with Mustard Parmesan Crust

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

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  • 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!

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  • on November 10, 2009

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    the parmesan was way too overwhelming...didn't really like the flavor combination.

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  • 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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  • on June 15, 2008

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    I BBQ'd the steaks for only 4 minutes on each side and baked 7 minutes in the oven. They were medium well, almost well done. Made this for Father's Day so was very disappointed. I bought big thick steaks. The topping looked good. I seasoned with salt and pepper on both side, dribbled oil on each side and cooked on the BBQ, then rubbed the herb garlic mixture on top when I put them on the cookie sheet and then patted the Parmesan on top of that. It looked very pretty, but only one person really gobbled it up. Most pulled the topping off or only ate half of the topping. Personally, I think I'd cut the thyme in half and add a little salt. Too much thyme in the garlic mixture. When asked, my husband hesitated but finally told me he was just a regular grill guy and prefers basic marinades, etc. Oh well, thought I'd try something new and fancy. It was good, but not what I hoped it would be. I would try it again and cut the thyme and cut the cooking time, except the hubby is the real meat eater and if he isn't crazy about it, why go to all that work. Cause it was work grating the cheese and chopping the thyme and mashing the garlic. I used a potato masher cause the fork didn't mash the garlic well enough.

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  • on April 30, 2008

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    Normally I like Michael's recipes although they tend to be a lot of work. In this case I think he is guilding the lilly. Did you see the size of those steaks? $50 each at least. Steaks like that don't need all this frufru just a little salt and pepper - maybe a little garlic and you're good to go.

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  • on April 27, 2008

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    I was really excited about this recipe, as the ingredients sounded so good--but the rosemary was way too overwhelming. None of the other flavors really came through, which was really a shame.

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  • on March 12, 2008

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    This recipe was fine. The garlic was nice but there was very little parmesan flavor. It was basically like eating normal grilled ribeyes which is fine.

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  • on October 22, 2007

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    Tried this last night and it was fantastic. My wife is not a real beef fan, but even she raved about the taste of the steak and crust. I used a slightly thicker rib eye, about 3 inches, and adjusted the grill and oven times upward slightly. Meat came out perfectly medium rare and very juicy. The crust had a wonderful, but slightly salty flavor. This is definitely a keeper.

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  • on October 02, 2007

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    This is going to be the ONLY way I prepare steak! Wow! I was afraid the Dijon mustard would be too overpowering .. but it was just the right amount of kick. I highly recommend this recipe!

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  • on June 17, 2007

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    This cooking method provides steaks that are absolutley perfectly cooked. as for the 'crust' it has a very thymey flavor. This is not necessarily a bad thing but be aware of it. The flavor of the parm is slightly lost too. Hope this review helps you tweak the recipe to your tastes.

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