ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content

94% would make again

Ribeye Steaks With Creamy Mustard Sauce As Made By Kiano Moju

Tasty Team


for 2 servings

  • 2 ½ lb ribeye steak (1 kg), room temperature
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon black pepper, plus more to taste
  • 1 tablespoon olive oil
  • 1 ½ tablespoons unsalted butter, divided
  • 1 small shallot, diced
  • 1 ½ tablespoons capers in brine
  • ¼ cup dry white wine (60 mL)
  • 2 tablespoons dijon mustard
  • 2 tablespoons heavy cream
  • thinly sliced chive, for garnish
  • potato, roasted, for serving
  • side salad, for serving


  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, 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 2-3 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 (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and garnish with sliced chives. Serve with roasted potatoes and a side salad.
  6. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.