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1.
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Pour 1/2 1 tablespoon of olive oil on one side of each steak and spread to cover.
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3.
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Cover the same side of the steak in mustard so that it is about 3/8 inch thick (about a 1/3 to a 1/4 cup).
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4.
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Carefully shake 3/4 1 teaspoon of salt over the mustard.
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Dispense evenly.
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It is key to not use too little salt.
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The mustard should be covered in a generous amount of salt in order for the flavor to turn out balanced.
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5.
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Gently turn the steak over and repeat the steps.
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6.
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Cover steak very gently with foil (try not to disturb the mustard).
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If the weather is mild, let the steaks set out for 1-2 hours, then refrigerate.
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7.
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Key: Let set for 24 hours in the refrigerator.
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8.
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Grill steaks as you would any other steak.
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Share the yumminess with others, because these are just too good to keep to yourself!
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Important notes:
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You will need to allow 24 hours time to marinate the steaks.
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I suggest preparing them the day before you plan on cooking them.
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These are simple steaks, but you must prepare them EXACTLY according to the recipe, or you will end up with different results.
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The mustard: My mom uses Plockmansyou dont have to, but be sure whatever mustard you use has a good flavor and is a good quality yellow mustard.
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The amount is for only ONE steak.
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Multiply it for as many steaks as you wish to make.
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Instructions are also for one steak.
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The amounts I gave you are slightly variable to the size of the chuck-eyes.
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Overall they are smaller steaks.
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Just use your judgment.
