Prime Rib-Eye Steaks with Mustard Parmesan Crust

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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!

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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

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Pretty good. Might try the roasted red pepper suggestion next time though

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I've used this recipe 3 times and it keeps getting better. I'll be cooking my steaks like this for awhile - but with some modifications. I have modified the recipe a bit to better fit my palette. Instead of the mustard and the parmesan cheese I use a roasted red pepper spread (pre-made or just bake a red pepper in the oven under low heat until it is soft and then blend the red pepper with the roasted garlic. I halve the red pepper and clean it before baking. For the rub - I use a mixture of pepper, salt, and cayenne pepper for some extra kick.

Also - to add balance to the dish I tend to have cherry tomatoes in a light balsamic vinegar dressing (lemon, lemon zest, balsamic vinegar, extra virgin oilive oil, salt & pepper. I found the cherry tomatoes to quickly cool the tongue down if the cayenne pepper gives too much of a kick.

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Easy and yummy! The crust was an interesting combination of flavors, but quite good.

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Really good and easy, the family loved it. I will make this one again.

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I really liked the flavor combination of the topping with the steak: the tang of the mustard, bite of the parmesan and the sweetness of the roasted garlic. The recipe was a little confusing when it said to coat with the mustard-parm mixture... I went with the picture and coated with the Mustard-Garlic mixture, then topped with the Parmesan. I would also be careful with the cooking times. We had at a 2 1/2" piece of Rib Eye and only cooked it 3 mins one side and 4 the other and then the 9 in the oven. We like ours Rare and would have been disappointed if it had been cooked any longer. I might try it with a Strip Steak because it is hard to find a Rib Eye that doesn't have alot of fat and grissle. I'll try this again.

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DELICIOUS RECIPE.

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The flavor do NOT blend. Topping ruined the steaks.

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This steak is an easy, flavorfull, mouthwatering dish that made tops for my family's Sunday gathering. I reccomend it to anyone who is pressed for time and does not want to wait hours to let thier traditional barbeque sauce soak in.