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This made for a wonderful, tender, flavorful steak. We used New Yorks (because that's what we had). I had a little trouble because I put too much of the mustard/oil spread on the steaks so the salt and pepper just mooshed around, so I wiped up the excess and used a light layer, then pressed the salt & pepper mixture in so it stuck. We didn't get a crust per se, so we didn't crack it away as indicated. It was way to salty so we wiped it off and the remaining meat was flavorful and delicious. I think this might take a little practice to get it right, but we will definitely try again because it was great! I used dijon mustard and the flavor it gave the meat was outstanding. Next time I might try using less oil to see my coating sticks better (I'll update my rating if I do). Thanks for sharing your recipe!

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Kim in Walnut Creek November 12, 2006
Salt and Pepper Crusted Steak