Meat cooked on the bone has better flavour, so when you combine premium rib eye steak on the bone, with a flavour filled Parmesan mustard crust and sweet, crispy onion rings, you have a mustard crust rib eye that’s a meat lover’s heaven!

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

mustard crust rib eye with crispy onion rings

• 2 Ritchies rib eye steaks on the bone
• 1 whole bulb of garlic, cut in half
• 2 tablespoons olive oil
• sea salt and freshly ground black pepper
• 2 heaped tablespoons Dijon mustard
• 2 heaped tablespoons seeded French mustard
• 1 tablespoon fresh thyme leaves, finely chopped
• 1½ cups parmesan, freshly grated

for the onion rings

• 2 large white onions, cut in .5cm slices
• 2 cups of milk
• 1 egg, lightly beaten
• ¼ teaspoon cayenne pepper
• 1 cup cornflour
• sea salt and freshly ground black pepper
• vegetable oil for frying

mustard crust rib eye with crispy onion rings method

Preheat oven to 200^oC. Place the onion rings in the milk to soak for about 15 minutes. Cut the garlic bulb in half, wrap in foil and then roast in the preheated oven for about 15 minutes or until the garlic is soft and slightly caramelised. Remove the garlic from the oven and allow to cool slightly. Squeeze the soft cloves from the bulb into a fine wire sieve over a medium bowl. Using a metal spoon, force the soft garlic through the sieve, scrape the garlic paste off the bottom of the sieve and add to the bowl. Stir in the Parmesan, mustard, thyme leaves, salt and pepper.

Rub the steaks with olive oil and season generously with salt and pepper. Preheat a large frying pan or sauté pan to hot. Place the seasoned steaks in the pan and cook for about 3 minutes on both sides, browning the meat well. Remove from the heat and transfer to an oven tray. Cover each steak generously in the Parmesan, mustard, garlic and thyme paste. Bake in the oven for between 8-15 minutes (depending how you like your steak cooked and how large they are) until the parmesan crust is golden and crisp. Remove from the oven and allow to rest for about 8-10 minutes.

While the steaks cook make the crisp onion rings. Drain the onion. Toss in seasoned cornflour, then in beaten egg and toss again in the cornflour. Add 2cm of oil to a large frying pan. Transfer the onion rings in batches and fry until golden brown and crisp. Drain on absorbent kitchen paper. Serve with the mustard crusted steaks and a mixed salad.

Serves 4 (or 2 very hungry people). Preparation time 35 minutes. Cooking time 35 minutes.