Photo: Prime Rib-Eye Steaks with Mustard Parmesan Crust Recipe
Ingredients
- 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
Directions
In a preheated 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. Season, to taste, with salt and pepper.
Preheat oven to 450 degrees F. Preheat a grill, or stovetop grill pan, to high.
Pound the salt and pepper into the steaks to cover well. Drizzle steaks on both sides with olive oil. Place meat on grill to brown, about 5 minutes each side.
Remove steaks from grill and place on a large baking sheet. Cover top generously with garlic-mustard coating. Top with large piles of Parmesan, spreading out to edges carefully with fingers. Place steaks in oven for 8 or 9 minutes.
Pull steaks from oven and allow to rest for a few minutes before slicing.
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By lushbutterfly
Bellingham, WA
on January 18, 2012
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Made this for my hubby's B-Day Dinner and it was a SMASH! Garlic, Dijon, Parmesan? What more do you need--a big hunk of red meat cooked to perfection (just followed the recipe, except my fresh thyme was covered in a blanket of snow, so I used 1t of dried...I gobbled up my portion of half of a steak that I was sure I wouldn't be able to finish. My husband also ate more than intended. It was extremely easy and well worth the little extra effort. We'll definitely add this to our family cookbook. Thanks, Michael!
By aperc184
concord NH
on March 30, 2011
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im giving this recipe four stars because yes it was tastey, but not SO tastey that I will be making it again. The mustard garlic and thyme was spot-on delicious, but the cheese was a bit much in the quantity it called for, also i like to see the meat im cutting into, its hard to do that with a thick crust of cheese. It came out as good as i wanted it to yes, but i probably wont make it again
By Rbetzhold
on December 31, 2010
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Pretty good. Might try the roasted red pepper suggestion next time though
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