I don’t remember where I got this or what it’s called, but this is one of my favorite show off dishes when we have guests.
Steak—Really good steak-- like rib steak cut at least an inch and a half thick (no bone)
A head of Garlic
Dijon Mustard
Parmesan Cheese
Olive oil
Salt and fresh ground pepper
Cut the pointy end off the head of garlic so you can just start to see the cloves. Put about a teaspoon of olive oil on it a pinch of salt. If you have a garlic roaster great if not wrap it up in some tin foil and bake it an hour @ 350.
While the garlic is roasting take the steak put a little olive oil and salt and pepper on it. In a cast iron skillet that is really-really hot. I mean really hot. Sear the steaks on both sides just long enough to seal in the juices. (turn on the exhaust fan) Then set the steaks aside, cover with foil and let rest.
When the garlic is cooled enough to work with, pop them out of their skins and mash them into a paste. Then take about four tablespoons of Dijon mustard and mix it all together. Then spread a layer of the Dijon/Garlic over the top of the steak.
Then pile on the Parmesan--- a big heaping pile (one steak can easily take a cup or more)
Pop the steaks into a 400 degree oven until the cheese turns a nice golden color.
This will give you a Med. Rare. If done right. The thinner the steak the donner it gets.
Steak—Really good steak-- like rib steak cut at least an inch and a half thick (no bone)
A head of Garlic
Dijon Mustard
Parmesan Cheese
Olive oil
Salt and fresh ground pepper
Cut the pointy end off the head of garlic so you can just start to see the cloves. Put about a teaspoon of olive oil on it a pinch of salt. If you have a garlic roaster great if not wrap it up in some tin foil and bake it an hour @ 350.
While the garlic is roasting take the steak put a little olive oil and salt and pepper on it. In a cast iron skillet that is really-really hot. I mean really hot. Sear the steaks on both sides just long enough to seal in the juices. (turn on the exhaust fan) Then set the steaks aside, cover with foil and let rest.
When the garlic is cooled enough to work with, pop them out of their skins and mash them into a paste. Then take about four tablespoons of Dijon mustard and mix it all together. Then spread a layer of the Dijon/Garlic over the top of the steak.
Then pile on the Parmesan--- a big heaping pile (one steak can easily take a cup or more)
Pop the steaks into a 400 degree oven until the cheese turns a nice golden color.
This will give you a Med. Rare. If done right. The thinner the steak the donner it gets.
