Hazelnut Crusted Rib-Eye Steak
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
49
Spice
64
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Toasted Hazelnut3 tbsps
Grain Mustard (whole-)2 tbsps
Prepared Horseradish1 tbsp
Vegetable OilDirections:
1
Preheat the oven to 400 degrees F
2
Pulse the hazelnuts and rosemary in a food processor until the nuts are about the size of whole peppercorns
3
Transfer to a large plate
4
Combine the mustard and horseradish together in a small bowl
5
Rub the oil all over the steak and season with salt and pepper, to taste
6
Heat a cast iron or heavy-bottomed pan over medium-high heat until very hot, about 5 minutes
7
Lay the steak in the pan and sear without moving until each side becomes a rich brown color, about 3 minutes a side
8
Transfer to a cutting board and brush the mustard mixture all over the steak
9
Dredge the steak in the hazelnuts, pressing so they adhere to the meat
10
Arrange the steak on a rack set over a baking sheet or roasting pan
11
Put into the oven and cook until an instant-read thermometer inserted into the thickest part of the steak registers 125 degrees F for medium rare, about 20 minutes
12
Transfer the meat to a cutting board and let rest for 10 minutes
13
Slice the steak and arrange it on a serving platter
14
Serve