Pan Steaks With Garlic-Mustard Sauce
"A great, easy recipe to make pans steaks with a yummy sauce. This is definitely good enough for company!"
photo by lazyme
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 6 (6 ounce) boneless rib-eye steaks (1 inch thick)
- 1 1⁄2 teaspoons fresh coarse ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons minced garlic
- 1⁄2 cup dry red wine
- 1⁄2 cup canned beef broth
- 4 teaspoons country-style dijon mustard
- 5 tablespoons butter, cut into pieces
- 3 tablespoons minced fresh parsley
directions
- Season steaks on both sides with salt.
- Rub pepper into both sides of each steak.
- Divide oil between 2 large skillets and heat over medium-high heat.
- Add 3 steaks to each skillet and cook to desired doneness, about 3 ½ minutes per side for medium-rare.
- Transfer to a platter.
- Tent with foil to keep warm.
- Divide garlic between skillets; saute 30 seconds.
- Divide wine between skillets; boil until reduced by half, stirring up any browned bits, about 1 minute.
- Combine contents of skillets in 1 skillet.
- Add broth and mustard and whisk until blended.
- Boil until slightly thickened, about 2 minutes.
- Remove skillet from heat.
- Add butter, one piece at a time, whisking each until melted before incorporating the next (make sure you do this OFF the heat).
- Season with salt and pepper.
- Spoon sauce over steaks.
- Top with parsley.
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Reviews
-
This is a real winner ! The flavors blend superbly, not overly garlic-y or mustardy-y to our tastes, just richly flavored. Husband loved it, and he knows his sauces. I envision this becoming one of my standards. Thanks, Evelyn, for this gem! -
Delish! Super simple and the sauce put this over the top. Thanks for sharing, Ev. Made for Culinary Quest 2014. -
Delicious! This steak was so quick and easy to make, and just delicious. We will make this recipe again and again. Thanks for sharing! Made for Culinary Quest Summer 2014. -
Wow, what an amazingly easy steak dish & sauce - another evelyn/athens star recipe. I would estimate that this took 10 minutes max. We love our steaks rare, with resting them in the oven I was able to whip up the sauce in about 3-4 minutes. I did cheat by heating the beef stock first, but I don't think that that detracted from the recipe in any way. I also didn't use as much butter, however the sauce was still glossy and rich. The garlic & mustard blended well and weren't overwhelming. I also used thyme instead of parsley, as it is winter here and I don't have any left. Finally, I used a cast iron pan, I never cook my steaks in any other way (if it's winter & I'm not BBQing that is). Thanks! -
Ev we loved this! the garlic amount was just perfect, I increased the coarse black pepper and used only 4 rib-eye steaks, topped it with fresh parsley from my garden, and served it with sauteed mushroonms, my family raved! This is a great steak recipe thanks for sharing hon!...Kitten:)
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Tweaks
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Wow, what an amazingly easy steak dish & sauce - another evelyn/athens star recipe. I would estimate that this took 10 minutes max. We love our steaks rare, with resting them in the oven I was able to whip up the sauce in about 3-4 minutes. I did cheat by heating the beef stock first, but I don't think that that detracted from the recipe in any way. I also didn't use as much butter, however the sauce was still glossy and rich. The garlic & mustard blended well and weren't overwhelming. I also used thyme instead of parsley, as it is winter here and I don't have any left. Finally, I used a cast iron pan, I never cook my steaks in any other way (if it's winter & I'm not BBQing that is). Thanks!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
