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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

Showing 11-20 of 43

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  • on April 23, 2007

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    great way to change it up or impress

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  • on March 20, 2007

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    I must admit I used t-bone and dried herbs, and used more garlic than recommended. However, it has no taste at all unless every bite comes with the cheese. Husband said not to make it again. Sorry, just not for me.

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  • on March 17, 2007

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    No doubt the steak will turn out very tender, juicy and will be enough for 2 people. However, the parmesan was a little to strong and it did not look attractive. Has an aftertaste. Anyone out there have a variation to the topping?

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  • on March 11, 2007

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    Um......where is everybody getting grey salt?

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  • on March 07, 2007

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    fantastic flavor, and so easy to make. definately got rave reviews. next time will try sirloin (rib eye a little fatty for me. also, in case you have leftovers, thinnly slice the meat and reheat in a sautee pan for 2-3 minutes for a great sandwich filler!

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  • on February 17, 2007

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    Excellent recipe and very flavorful. Far better than most steaks you would pay hefty prices for in a steak house. This is a repeat for sure. The mustard, garlic, cheese crust is great. Try it, you will love it. A recipe that is sure to please your dinner guests.

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  • on February 11, 2007

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    Very good meal that was easy to make. I used a thinner cut, so I reduced the oven time to 6min.

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  • on November 30, 2006

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    Really tasty and simple to do. Great way to impress guests easily, and so yummy! Make sure you use the 2 - 2 1/2 in. steaks as recommended, otherwise, lower the cooking time for a thinner steak. Served it with a creamy rice side dish and green salad with sweet dressing.

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  • on October 01, 2006

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    This recipe was so flavorful, it reminded me of being out at a steak restaurant. The garlic really does pick up a mellow flavor when roasted, so the whole dish had a strong flavor but not overpowering. I used a thinner ribeye and adjusted the cooking time.

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  • on June 20, 2006

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    This steak was full of flavor and melted in our mouths. My husband and I tried the recipe and plan to serve to friends in a couple of weeks. The only problem was that it needed AT LEAST 20 minutes in the oven for medium rare...otherwise it was just plain raw. It could be that every oven and/or grill is different. Don't be afraid of those flames on the grill! They carmelize the outside of the meat and make the fat oh so tasty! Pair with a Zin...we had a Robert Mondavi and the flavors blended nicely.

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