Prime Rib Eye Steaks With Mustard Parmesan Crust Recipes

PRIME RIB EYE STEAKS WITH SAVORY BEEF GRAVY

Steps:

• Heat oven to 450°F. In 8-inch skillet, heat oil over medium-low heat. Add garlic to oil; cook 5 to 7 minutes, tossing only once, until golden brown. Drain garlic through strainer (reserve oil to brush on steaks); cool. In small bowl, mash cooled garlic roughly with a fork into a chunky paste. Add thyme to garlic paste, mashing until well blended yet still chunky. Stir in mustard; set aside.
• Heat 12-inch skillet over high heat until hot. Season steaks with salt and pepper; drizzle both sides of steaks with reserved oil. Add steaks to hot skillet, browning on both sides until crust forms. Place on cookie sheet; spread garlic-mustard mixture over tops of steaks.
• In medium bowl, toss together bread crumbs and Parmesan cheese. Top steaks generously with bread crumb mixture, spreading to edges. Bake uncovered 25 to 35 minutes or until instant-read thermometer inserted in center reads 135°F for medium-rare or 150°F for medium (temperature will continue to rise about 10°F upon standing).
• Meanwhile, make beef gravy. In same 12-inch skillet, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blonde roux forms. Stir in broth. Heat to boiling over high heat, stirring constantly. Reduce heat and simmer, stirring constantly, just until thickened.
• Allow steaks to rest a few minutes before slicing. Serve gravy over steaks. If desired, serve with mashed potatoes.

PRIME RIB-EYE STEAKS WITH MUSTARD PARMESAN CRUST

Steps:

• Preheat a saute pan over medium-low heat. Add the olive oil and the garlic. Pan roast garlic, tossing once, allowing to brown for about 5-10 minute.
• Drain the cloves through a strainer. Reserve the oil if you want for roasted garlic flavored oil -- yummy!
• Allow garlic to cool then roughly mash with a fork.
• Add thyme and mash again. Then add Dijon mustard and mix again.
• Preheat oven to 450ºF and preheat the grill or grill pan to high heat.
• Season steaks with salt and pepper and press the seasonings in well. Drizzle the steaks with some olive oil.
• Grill meat to brown it, about 5 min on each side.
• Remove the steaks from the grill and place on a large cookie sheet.
• Top with garlic-mustard mixture generously.
• Then place a large pile of Parmesan cheese on top and spread out to edges of the steak with you fingers.
• Place steaks in the oven for 8-10 min, letting the cheese melt and steaks finish cooking.

PRIME RIB-EYE STEAKS WITH MUSTARD PARMESAN CRUST

Steps:

• In a pre-heated 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.
• Preheat oven to 450 degrees F. Preheat a grill 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, place on a large cookie tray. Cover top generously with mustard parmesan coating. Top with large piles of parmesan, spreading out to edges carefully with fingers. Place steaks in oven for 8 or 9 minutes.

RIBEYE STEAKS WITH CREAMY MUSTARD SAUCE AS MADE BY KIANO MOJU RECIPE BY TASTY

Steps:

• Pat the steaks dry with a paper towel. Season generously on both sides with the salt and black pepper.
• Add the olive oil and 1 tablespoon of butter to a nonstick or stainless steel pan over medium-high heat. Sear the steaks, one at a time, until a golden brown crust forms, about 5 minutes per side. If the pan gets too dry, add a bit more olive oil. Transfer the seared steaks to a cutting board to rest.
• Add the shallots, capers, and remaining ½ tablespoon of butter to the pan. Cook for 2-3 minutes, or until the capers crisp slightly.
• Deglaze the pan with the wine. Cook until reduced by half, about 30-60 seconds. Add the mustard and cream and adjust seasoning to taste.
• Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and garnish with sliced chives. Serve with roasted potatoes and a side salad.
• Enjoy!

MUSTARD-CRUSTED PRIME RIB WITH MADEIRA GLAZE

Steps:

• Let roast stand at room temperature for 1 hour. Preheat oven to 450°. Combine mustard, garlic, brown sugar, salt and, if desired, peppercorns; brush evenly over top and sides of roast but not over bones (mixture may seem loose but will adhere). Place bone side down on a rack in a shallow roasting pan. Place pan on middle oven rack; immediately reduce heat to 350°. Roast 1 hour., Toss potatoes, carrots, onion and fennel with next 5 ingredients. Arrange vegetables in a single layer in a 15x10x1-in. baking pan on lowest rack of oven. Roast meat and vegetables, stirring vegetables midway through baking, until meat reaches desired doneness (a thermometer should read 135° for medium-rare, 140° for medium and 145° for medium-well), about 1-1/2 hours. Cover roast loosely with foil during last 30 minutes to prevent overbrowning. Let stand 15 minutes before carving., Meanwhile, for glaze, combine balsamic vinegar, Madeira wine and brown sugar in a small saucepan. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup, about 15 minutes. Let glaze cool to room temperature. Serve roast with vegetables and glaze and, if desired, pink peppercorns and fennel fronds.

DELMONICO (RIB EYE) STEAKS W/ PARMESAN CRUST

Steps:

• Starting in a cold pan, add peeled garlic cloves and oil. Slowly bring the temperature of the oil up to medium low (do not jack up the heat, gentle roasting in oil is the goal).
• Stir garlic once or twice to ensure even browning. When all the cloves are evenly golden, remove them from the oil (You can re-use the oil in cooking other dishes).
• Smash garlic and the salt with the back of a fork until a paste forms. (there should be a few small pieces left) Add rosemary to garlic paste and mash that in as well.
• Preheat grill to high.
• Smear the remaining olive oil over the steaks and massage in the salt and pepper.
• Grill steaks approximately 3 1/2 minutes per side. Remove from grill and coat with the garlic paste, then press parmesan cheese into the garlic paste.
• Return to the grill for about 1-1/2 minutes per side again, to finish cooking meat to Med/Med-Rare and brown the parmesan crust.
• Allow meat to rest about 5 minutes before cutting.