As I have mentioned in the past, I am not much of a steak eater. I could be just fine with chicken and fish. But Kevin is my red meat lover. He can only go so long with the chicken and fish diet until that little carnivore in his head goes crazy and demands a nice juicy steak. OK that is fine, but he only like one cut of meat and that is rib-eye. Pricey? Yes. But when it is only once in a while I will splurge and hit our local meat market for a nice thick one. The local grocery store is OK for my chicken and fish, but not his steak I guess, Ppfffttt Seriously though, I do have to admit he is right. I used to tell him there was no difference until I tasted them side by side, there is a huge difference!
OK so he has me on the band wagon. Head to Ray's Meat Market and get some rib-eyes...gotcha! But I get bored with just cooking them with salt, pepper, and some garlic powder. We butt heads on that every time. I like to mix it up once in a while. I had just made my Pork Tenderloin with Garlic, Parmesan, and Balsamic Vinegar a couple of nights before and he had been skeptical about how that would taste. Then he tasted it, haha he loved it! So I was able to convince him to let me "tinker" with the steaks a bit. I told him if he didn't like it he could just scrape it off, but that he just needed to try a bite. WOW that is what I used to say to my kids when I was trying to get them to try something new. Well they say husbands/boyfriends are just another one of your kids right? Sshhhhh don't let him hear that!
I will report that he did take a bite of his steak, and then another, and another. I was so happy he liked it. He said that he would have liked a bit less cheese but I loved it. Of course I am HUGE cheese lover. So if you prefer you could cut the cheese in half.
This is simple and tasty and a great way to "spruce" up any steak in my mind, it doesn't have to be a rib-eye. But it made me feel like we were eating at a fancy steak house!
Rib-eyes with Garlic Parmesan Crust
12 cloves garlic
1/2 cup olive oil
2 tablespoons fresh flat-leaf parsley, chopped
3 to 4 heaping tablespoons Greek yogurt
2 rib-eye steaks, 2 inches thick
1 1/2 cups grated Parmesan cheese
Course black pepper
Preheat the oven to 450 degrees F.
Remove steaks from the refrigerator and allow to come to room temperature, about 30 minutes. Season the steaks with salt and pepper.
Heat olive oil in a small saute pan over medium-low heat. Once heated add your garlic cloves. Roast the cloves for about 5 to 10 minutes, tossing them once to make sure both sides are golden. Drain the cloves. Once cool, mash them with a fork. Add the parsley and yogurt and mash to combine. Mix in Parmesan cheese. Set aside.
Heat your grill or grill pan to high. Drizzle the steaks on both sides with olive oil and place on the grill. Brown both sides, about 5 minutes per side. Remove steaks from grill and place on a large baking sheet. Cover the tops with the garlic Parmesan combination. Make sure to get the coating to the edges of the steaks. Cook in the oven for 8 minutes.