Hazelnut Crusted Rib-Eye Steak
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 698
- Total Fat
- 60
- Saturated Fat
- 18
- Carbohydrates
- 8
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 36
- Cholesterol
- 119
- Sodium
- 529
- Total: 50 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 30 min
Ingredients
1 cup toasted hazelnuts
1 tablespoon roughly chopped fresh rosemary leaves
3 tablespoons whole-grain mustard
2 tablespoons prepared horseradish
1 tablespoon vegetable oil
1 1/2 pounds (1-inch thick) bone-in rib-eye
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 400 degrees F. Pulse the hazelnuts and rosemary in a food processor until the nuts are about the size of whole peppercorns. Transfer to a large plate. Combine the mustard and horseradish together in a small bowl.
- Rub the oil all over the steak and season with salt and pepper, to taste. Heat a cast iron or heavy-bottomed pan over medium-high heat until very hot, about 5 minutes. Lay the steak in the pan and sear without moving until each side becomes a rich brown color, about 3 minutes a side.
- Transfer to a cutting board and brush the mustard mixture all over the steak. Dredge the steak in the hazelnuts, pressing so they adhere to the meat. Arrange the steak on a rack set over a baking sheet or roasting pan. Put into the oven and cook until an instant-read thermometer inserted into the thickest part of the steak registers 125 degrees F for medium rare, about 20 minutes. Transfer the meat to a cutting board and let rest for 10 minutes. Slice the steak and arrange it on a serving platter. Serve.
Cook’s Note
Serve with Kahlua Martini.