Pierre wrote:
> Ran into this, will try next week and report results. It seems most
> steakhouses are offering crusts of parmesan, horseradish; here's one
> to consider for the do it yerselffer.

Why is the reason "most steakhouses" are offering these crusts? Is it
because their beef is tasteless? The last thing I want on a fine steak
is some cream cheese based crust. Break out the bagels and jam.