Signature Dish of Michael (Dog3)

Grilled Rib-Eye with Anchovies, Mustard and Garl

3 prime rib-eyes steaks, cut 2 1/2 inches thick
10 ounces canned anchovies, drained and patted dry
6 tablespoons whole grain mustard
4 tablespoons fresh crushed garlic
4 tablespoons olive oil
Freshly ground pepper

Puree the anchovy, mustard, and garlic in food processor or blender, to form a paste then blend in the olive oil in a stream. Grind some pepper onto the steaks. Rub the steak thoroughly with the marinade and let the steaks marinate in the refrigerator for 2 days. Grill the steaks to desired temperature.

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