Rib-Eye with Mustard-Beer Pan Sauce


  • 2 tablespoons unsalted butter
  • 1 tablespoon whole-grain mustard
  • 1 cup lager or pilsner beer or chicken broth
  • 1 medium shallot, minced
  • 1 tablespoon vegetable oil
  • Salt and freshly ground black pepper
  • 2 boneless rib-eye steaks

Pat the steaks dry with paper towels and season well salt and freshly ground black pepper. Heat the oil in a heavy-bottomed cast iron skillet over medium-heat until just smoking. Add the steaks and brown well, undisturbed, about 3 to 4 minutes. Flip and repeat until browned, about 3 minutes more...

View full recipe at SpringPad


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