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Ribeye Steaks With Creamy Mustard Sauce As Made By Kiano Moju

by Katie Aubin

Ingredients

for 2 servings

  • 2 ½ lb
    ribeye steak, room temperature (1 kg)
  • 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 chives, for garnish
  • potato, roasted, for serving
  • side salad, for serving

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Preparation

  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!
 

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