Ribeye Steaks With Creamy Mustard Sauce Recipe

Ribeye Steaks With Creamy Mustard Sauce Recipe

How To Make Ribeye Steaks With Creamy Mustard Sauce

Seasoned simple with salt and black pepper, these ribeye steaks are elevated by a creamy sauce with dijon mustard, red wine, and capers.

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes

Serves:

Ingredients

  • lbsribeye steak,room temperature
  • 1tspkosher salt,plus more to taste
  • 1tspblack pepper,plus more to taste
  • 1tbspolive oil
  • tbspunsalted butter,divided
  • 1smallshallot,diced
  • tbspcapers in brine
  • ¼cupdry white wine
  • 2tbspdijon mustard
  • 2tbspheavy cream
  • thinly sliced chive,for garnish
  • potato,roasted, for serving
  • side salad,for serving

Instructions

  1. Pat the steaks dry with a paper towel. Season generously on both sides with the salt and black pepper.

  2. Add the olive oil and 1 tablespoon of butter to a nonstick or stainless steel pan over medium-high heat. Sear the steaks, one at a time, until a golden brown crust forms. This will be about 5 minutes per side. If the pan gets too dry, add a bit more olive oil. Transfer the seared steaks to a cutting board to rest.

  3. Add the shallots, capers, and remaining ½ tablespoon of butter to the pan. Cook for 2 to 3 minutes, or until the capers crisp slightly.

  4. Deglaze the pan with the wine. Cook until reduced by half, about 30-60 seconds. Add the mustard and cream and adjust seasoning to taste.

  5. Slice the steak into ¼-inch pieces and transfer to serving plates. Pour the sauce over the steak and garnish with sliced chives.

  6. Serve with roasted potatoes and a side salad. Enjoy!

Nutrition

  • Calories: 1675.23kcal
  • Fat: 134.70g
  • Saturated Fat: 59.49g
  • Trans Fat: 7.40g
  • Monounsaturated Fat: 61.98g
  • Polyunsaturated Fat: 6.69g
  • Carbohydrates: 6.70g
  • Fiber: 1.84g
  • Sugar: 2.46g
  • Protein: 106.07g
  • Cholesterol: 429.00mg
  • Sodium: 1558.61mg
  • Calcium: 87.17mg
  • Potassium: 1417.31mg
  • Iron: 11.13mg
  • Vitamin A: 164.47µg
  • Vitamin C: 2.01mg
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