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Prime Rib-Eye Steaks with Mustard Parmesan Crusts

NapaStyle Wine Club Prime Rib-Eye Steaks with Mustard Parmesan Crusts NapaStyle Wine Club Prime Rib-Eye Steaks with Mustard Parmesan Crusts
About this Recipe
Look for rib eyes that are from the “first cut,” which means closest to the strip loin. Substitute filet mignon if you prefer.
Ingredients
Serves: 6
  • 20 cloves garlic, peeled
  • 1/2 cup olive oil
  • 3 tbsp roughly chopped fresh thyme leaves
  • 3 tbsp 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)
  • gray salt and fresh ground black pepper
  • olive oil, for drizzling
Directions
Preparation Time: 10 minutes + (5 minutes inactive)
Cooking Time: 25 minutes

In a preheated sauté 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°F. Preheat a grill, or stovetop grill pan, to high.

Season steaks well with salt and pepper. Pound the seasonings in 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 resting time of a few minutes before slicing.

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