· 1/4 cup Olive Oil
· 2 Tbs Butter
· 5-10 cloves Garlic (Depending on how much you love garlic!)
· 3 Tablespoons Thyme
· 3 Tablespoons Wagner’s Idaho Mustard
· 4 whole Steaks (your Preference)
· ½ teaspoons Kosher Salt
· ¼ teaspoons Freshly Ground Pepper
· Parmesan Cheese
Place olive oil and butter in a small sauté pan over medium high heat. Add garlic and pan roast until soft, about 5 -10 minutes. Let cool. Remove the garlic and reserve the oil/butter. Add garlic to a small bowl and mash with a fork. Add thyme and mustard and mix well, making a paste. Set aside for 15 minutes or so to let flavors mature.
Season steaks with kosher salt and pepper and baste with the olive oil/butter on both sides. Cook steaks on a hot grill for 4 -5 minutes each side. Baste with the oil/butter periodically. When steaks are almost done, cover each generously with the mustard/garlic paste. Top with a generous amount of parmesan cheese. Continue grilling until cheese and mustard form a crust. Let steaks rest five minutes before eating.