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.
Serves:
Ingredients
- 2½lbsribeye steak,room temperature
- 1tspkosher salt,plus more to taste
- 1tspblack pepper,plus more to taste
- 1tbspolive oil
- 1½tbspunsalted butter,divided
- 1smallshallot,diced
- 1½tbspcapers in brine
- ¼cupdry white wine
- 2tbspdijon mustard
- 2tbspheavy cream
- thinly sliced chive,for garnish
- potato,roasted, for serving
- side salad,for serving
Instructions
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Pat the steaks dry with a paper towel. Season generously on both sides with the salt and black pepper.
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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.
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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.
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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.
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Slice the steak into ¼-inch pieces and transfer to serving plates. Pour the sauce over the steak and garnish with sliced chives.
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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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