Recipe courtesy of Janos Wilder

Grilled Rib-Eye with Anchovies, Mustard and Garlic

Save Recipe
  • Level: Easy
Share This Recipe


3 prime rib-eyes steaks, cut 2 1/2 inches thick

10 ounces canned anchovies, drained and patted dry

6 tablespoons whole grain mustard

4 tablespoons fresh crushed garlic

4 tablespoons olive oil

Freshly ground pepper


  1. Puree the anchovy, mustard, and garlic in food processor or blender, to form a paste then blend in the olive oil in a stream. Grind some pepper onto the steaks. Rub the steak thoroughly with the marinade and let the steaks marinate in the refrigerator for 2 days. Grill the steaks to desired temperature.