Ribeye Steaks With Creamy Mustard Sauce As Made By Kiano Moju Recipe By Tasty Food

RIB-EYE STEAKS WITH MEDITERRANEAN MARINADE

Steps:

• In large plastic resealable bag set inside a large bowl, combine marinade ingredients. Add steaks to bag. Press air out of the bag and seal tightly. Turn bag several times to distribute marinade, place bag back in bowl, and marinate 30 to 60 minutes.
• Remove steaks from bag and let excess liquid drip off. Discard marinade. Let steaks stand at room temperature for 20 to 30 minutes before grilling. Just before grilling, season both sides of each steak with 1 teaspoon garlic salt.
• With lid closed, grill steaks over direct high heat (500 to 550 degrees) until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once. (If flare-ups occur, move steaks temporarily over indirect high heat.).
• Remove from grill and let rest 2 to 3 minutes. Serve warm.

PAN-SEARED RIB EYES WITH MUSTARD & WHITE WINE CREAM SAUCE

Steps:

• Preheat your oven to 350 (for finishing).
• First brush your rib eyes down with a small amount of olive oil.
• Then, take a small bown and mix the mustard, coarsely cracked black pepper, and salt.
• Rub this mixture into your rib eyes.
• Now take your pan and add a bit of olive oil, and sear your steaks about 3 minutes on each side.
• Transfer seared steaks to a sheet panthe steaks to a sheet pan and finish cooking in a 350 degree oven for around 10 minutes or so to obtain a medium rare steak.
• Reserve a bit of the oil in the skillet that the steaks were seared in, and over medium-high heat saute your shallots until they are nice and browned/glazed (approx 2 1/2 mins).
• Add your white wine and reduce for approximately 3-4 minutes, until 1/2 of the liquid remains.
• Add heavy cream to the skillet and stir in the green peppercorns.
• Continue to reduce sauce over med/high heat until reduced to about half.
• Whisk in both of your mustards until thoroughly blended.
• Season with salt and pepper.
• Serve over ribeyes.

PAN-SEARED RIB-EYE STEAK WITH BéARNAISE

Steps:

• Cook steaks:.
• Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
• Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.
• Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
• Make béarnaise while steaks stand:.
• Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.
• Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).
• Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.

PAN-SEARED STRIP STEAK WITH MUSTARD CREAM SAUCE

Steps:

• Sear steaks Heat a 10-inch cast-iron skillet over medium-high until it is very hot but not smoking, about 2 minutes. Season steaks on both sides with salt and pepper. Add half the butter to the pan and set one of the steaks directly on top. Repeat with the emaining butter and steak. Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 2 minutes. Using tongs, hold steaks and sear both sides, about 3 seconds each, then turn steaks over and continue cooking until an instant-read thermometer reaches 115°F to 120°F for rare, 125°F for medium-rare, and 135°F to 140°F for medium. Transfer steaks to a warm plate to rest.
• Make sauce Remove pan from heat and carefully pour in vermouth (it will spatter). Return skillet to heat. Deglaze pan, stirring up any browned bits with a wooden spoon, and cook until liquid is almost completely reduced, about 45 seconds. Stir in mustard and heat for 15 seconds. Add the cream and any juicesthat have collected from steak, and stir to combine. Cook until sauce lightly coats the back of a spoon, about 10 seconds. Season with salt and pepper.
• Serve Place the steaks on dinner plates and pour the sauce over, dividing evenly, before serving.
• PAN-SEARED STEAK WITH BALSAMIC SAUCE
• Cook steaks as directed, adding 2 small sprigs of fresh rosemary to the skillet a few seconds before steaks have finished cooking, just to heat them slightly. Transfer steaks and rosemary sprigs to a warm plate to rest. Return skillet to heat and carefully pour in 1/3 cup balsamic vinegar. Deglaze pan, stirring up any browned bits, and reduce to a syrupy consistency, 15 to 25 seconds. Season with salt, add any juices that have collected under the steaks, and stir to combine. Remove from heat. Add 1 tablespoon unsalted butter, swirling to combine. Place steaks on plates and brush each with sauce, dividing evenly. Garnish with rosemary sprigs.
• PAN-SEARED STEAK WITH RED-WINE SHALLOT SAUCE
• Combine 1 cup dry red wine, such as Côtes-du-Rhône, and 1 large shallot, thinly sliced crosswise, in a small saucepan and bring to a boil over medium-high heat, then reduce heat to medium and simmer until reduced by half, 8 to 10 minutes. Cook steaks as directed above. After removing them from the pan, return skillet to medium-high heat. Once it is hot again, remove from heat and carefully pour in wine mixture (it will spatter). Return to heat and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits fig. 3.33. Reduce heat and simmer until liquid is reduced by half, 1 to 2 minutes. Season with salt, add any juices that have accumulated on the plate, and stir to combine. Remove from heat and add 1 tablespoon unsalted butter, swirling to combine. Place steaks on plates and pour sauce over, dividing evenly.

PRIME RIB-EYE STEAKS WITH MUSTARD PARMESAN CRUST

Steps:

• Preheat a saute pan over medium-low heat. Add the olive oil and the garlic. Pan roast garlic, tossing once, allowing to brown for about 5-10 minute.
• Drain the cloves through a strainer. Reserve the oil if you want for roasted garlic flavored oil -- yummy!
• Allow garlic to cool then roughly mash with a fork.
• Add thyme and mash again. Then add Dijon mustard and mix again.
• Preheat oven to 450ºF and preheat the grill or grill pan to high heat.
• Season steaks with salt and pepper and press the seasonings in well. Drizzle the steaks with some olive oil.
• Grill meat to brown it, about 5 min on each side.
• Remove the steaks from the grill and place on a large cookie sheet.
• Top with garlic-mustard mixture generously.
• Then place a large pile of Parmesan cheese on top and spread out to edges of the steak with you fingers.
• Place steaks in the oven for 8-10 min, letting the cheese melt and steaks finish cooking.

SKIRT STEAK WITH MUSTARD SAUCE AS MADE BY KATANO KASAINE RECIPE BY TASTY

Steps:

• Cut steak in half crosswise. Season with the salt and pepper.
• Heat the olive oil in a nonstick or stainless steel pan over medium heat for 1 minute. Add 1 portion of steak and cook until a golden brown crust has formed, 4-5 minutes per side. Transfer the seared steak to a plate and repeat with the remaining portion of steak. If the pan is getting too dry, add a bit more olive oil. Let the steaks rest for 3 minutes.
• After the steak has rested, transfer to a cutting board and pour any accumulated meat juices from the plate back into the pan and return to medium heat.
• Add the beef broth and scrape up any brown bits from the bottom of the pan. Add the mustard and butter and stir until combined. Stir in the capers and cook until the sauce thickens slightly, 1-2 minutes.
• Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and serve with rice and broccoli.
• Enjoy!

RIBEYE STEAKS WITH CREAMY MUSTARD SAUCE AS MADE BY KIANO MOJU RECIPE BY TASTY

Steps:

• Pat the steaks dry with a paper towel. Season generously on both sides with the salt and black pepper.
• 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.
• Add the shallots, capers, and remaining ½ tablespoon of butter to the pan. Cook for 2-3 minutes, or until the capers crisp slightly.
• 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.
• 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.
• Enjoy!