Kim Milan's Ribeye Steak with Beer and Whole-Grain Mustard Pan Sauce
A recipe for ribeye steak with a crispy seared exterior and a moist interior cooked in the oven, finished with a beer and whole-grain mustard pan sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Thoroughly removing surface moisture from the steak before cooking prevents oil splatter and ensures a crispy sear.
- Cooking the steak in a preheated low-temperature oven yields an evenly cooked interior without an overcooked band.
- When finishing the sauce, turn off the heat and stir in cold butter to create a smooth, glossy texture and the right consistency.
Recommended for
- Those who want to cook a chef-style steak with a crispy crust and juicy interior at home without fail.
- Those who want to use the fond left in the steak pan to create an impressive restaurant-quality pan sauce.
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