Parmesan Mustard Crusted Ribeye

Recipe by: Chef Craig Wong, Patois 
Cuisine: American

# of servings: 4

This recipe makes enough crust for 4 steaks and works equally well for chicken breasts and pork chops.

Parmesan Mustard Crusted Ribeye:


1/4 cup (75 g) Maille Horseradish Dijon Mustard
1/4 cup (75 g) Maille Old Style Dijon Mustard
2 cloves garlic, finely chopped
1 stick (113 g) butter, unsalted & softened
1 cup (100 g) Parmesan, coarse grated
1/4 cup (29 g) Panko
1/2 bunch thyme, picked


1. Combine all ingredients in a mixing bowl.


2. Grill or sear steak on both sides, add crust in a thin layer during the last 5 minutes of cooking. For best results, brown the crust under a broiler or a blowtorch.