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In a small food processor combine breadcrumbs, parsley, chives, Kosher salt, black pepper and parmesan cheese and blend until well mixed. The color should get brighter green as you are mixing. Slowly pour Fustini’s Meyer Lemon olive oil and blend until well mixed and texture is of wet sand.
In a large sauté pan, add Fustini’s Butter and Garlic olive oils and heat on medium-high heat. Season steaks with salt and black pepper and sear in a pan until color has developed. Remove steaks from the pan when seared and finish cooking in the oven until the internal temperature is 125 degrees.
Remove steaks from oven and brush the tops of the steak with mustard and then place the top in breadcrumb mixture. Return to oven and cook until the desired cooking temperature for steak has been reached. Allow steaks to rest for 5 minutes then serve immediately.
In a small food bowl combine 1 Tbsp sugar and 1 Tbsp salt and mix until well combined. Season on top of steaks and allow to sit out at room temperature for at least 30 minutes.
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