Imagine sinking your knife into a perfectly seared, juicy rib eye steak with a tantalizing mustard sauce that transforms an ordinary meal into a gourmet masterpiece. This restaurant-quality recipe brings the steakhouse right to your home kitchen, promising a culinary adventure that will impress even the most discerning food lovers. Get ready to elevate your grilling game and create a dish that looks as incredible as it tastes!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Steakhouse
Serves: 2 servings
Ingredients
- 2 rib eye steaks
- Salt and pepper to taste
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary, chopped
Instructions
- Remove rib eye steaks from refrigerator 30-45 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat steaks dry with paper towels to remove excess moisture, which helps achieve better searing and caramelization.
- Season both sides of the steaks generously with salt and freshly ground black pepper, pressing the seasoning gently into the meat.
- Preheat grill or grill pan to high heat (around 450-500°F) to create a perfect sear and develop a delicious crust.
- Brush steaks lightly with olive oil to prevent sticking and enhance exterior browning.
- Place steaks on hot grill and cook for 4-5 minutes on the first side without moving, creating distinct grill marks.
- Flip steaks and cook for an additional 3-4 minutes for medium-rare, or adjust time based on desired doneness.
- For mustard sauce, whisk Dijon mustard and chopped fresh rosemary in a small bowl until well combined.
- Remove steaks from grill and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Drizzle mustard sauce over steaks just before serving, or serve sauce on the side for individual preference.
Tips
- • Temperature is key: Always let your steaks come to room temperature before grilling to ensure even cooking. • Pat steaks completely dry to achieve that coveted golden-brown crust • Use high heat for perfect searing - aim for 450-500°F • Don't move the steak while it's searing to develop beautiful grill marks • Let the steak rest after cooking to retain maximum juiciness • Use a meat thermometer for precise doneness: 125°F for rare, 135°F for medium-rare • Fresh rosemary in the mustard sauce adds an aromatic, herbaceous touch • Serve the mustard sauce on the side for guests who want to control their sauce amount
Nutrition Facts
Calories: 666kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 140mg
