Place egg yolks, lemon juice, Parmigiano Reggiano, mustard, garlic, basil and a pinch of black pepper in a bowl and whisk until smooth.
Mix together the two oils and slowly drip into the egg emulsion, whisking all the time until a smooth and thick consistency is achieved. Refrigerate until ready to use.
Heat a griddle until smoking hot and cook the steaks to your liking. Serve with plenty of Parmigiano Reggiano basil mayonnaise.
Recipe courtesy of Parmigiano Reggiano