ROASTED RIB EYE with a HERB and GRAIN MUSTARD CRUST
- 10m Prep Time
- 1h 15mCook Time
- 1h Ready In
A rib-eye steak roasted with a Mediterranean herb and grain mustard crust, served with roasted garlic and pan juices. Perfect for a special dinner.
Ingredients
- 2 kg rib-eye beef steak
- olive oil
- 5 sprig thyme
- 1 garlic cloves separated but unpeeled and very lightly crushed
- sea salt
- freshly ground black pepper
- 4 stale bread
- 30 g Parmesan grated
- 1 bunch flat-leaf parsley
- 1 sprig thyme
- 1 sprig rosemary
- 29.6 ml grain mustard
- 14.8 ml olive oil
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 192 mg
- Iron: 6.91 mg
- Magnesium: 84.5 mg
- Phosphorus: 721 mg
- Potassium: 1210 mg
- Zinc: 13.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 kg rib-eye beef steak
- olive oil
- 5 sprig thyme
- sea salt
- freshly ground black pepper
- 4 stale bread
- 1 bunch flat-leaf parsley
- 1 sprig thyme
- 1 sprig rosemary
- 29.6 ml grain mustard
- 14.8 ml olive oil
Prepare
- 1 garlic, cloves separated but unpeeled and very lightly crushed
- Grate 30 g Parmesan
Let's Cook
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Step 1.
Make the crust: Place the stale bread in a food processor and pulse into crumbs. Add the grated Parmesan, parsley, thyme, rosemary, grain mustard, olive oil, salt, and pepper. Pulse several times until well combined. Set aside.
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Step 2.
Preheat the oven to 220°C/425°F/gas mark 7. Season the 2kg rib-eye beef well with salt and pepper.
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Step 3.
Heat a drizzle of olive oil in a large frying pan over medium heat. Sear the beef until browned on all sides, about 2–3 minutes per side.
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Step 4.
Transfer the seared beef to a roasting pan. Add the thyme sprigs and lightly crushed garlic cloves around the beef. Roast in the oven for 30 minutes.
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Step 5.
Remove the beef from the oven. Carefully press the herb and mustard crust mixture evenly over the top of the beef. Reduce the oven temperature to 190°C/375°F/gas mark 5.
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Step 6.
Return the beef to the oven and roast for a further 35 minutes for medium rare (internal temperature about 54°C/130°F). Adjust time for desired doneness.
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Step 7.
Remove the beef from the oven and transfer to a cooling rack. Let it rest for 10–15 minutes before carving. Serve with the roasted garlic cloves and pan juices.