Ingredients

• 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

Instructions

1. 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.;