Ribeye Steaks With Creamy Mustard Sauce As Made By Kiano Moju

Name: Ribeye Steaks With Creamy Mustard Sauce As Made By Kiano Moju
Yield: 2
Ingredients: 2 ½ lb ribeye steak, room temperature; 1 teaspoon kosher salt, plus more to taste; 1 teaspoon black pepper, plus more to taste; 1 tablespoon olive oil; 1 ½ tablespoons unsalted butter, divided; 1 small shallot, diced; 1 ½ tablespoons capers in brine; ¼ cup dry white wine; 2 tablespoons dijon mustard; 2 tablespoons heavy cream; thinly sliced chive, for garnish; potato, roasted, for serving; side salad, for serving

Recipe by Katie Aubin from tasty.co

Dinner

Ingredients

2 servings

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2 ½ lb ribeye steak, room temperature
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1 teaspoon kosher salt, plus more to taste
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1 teaspoon black pepper, plus more to taste
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1 tablespoon olive oil
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1 ½ tablespoons unsalted butter, divided
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1 small shallot, diced
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1 ½ tablespoons capers in brine

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¼ cup dry white wine
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2 tablespoons dijon mustard
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2 tablespoons heavy cream
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thinly sliced chive, for garnish
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potato, roasted, for serving
•

side salad, for serving

Instructions

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!