Recipe

Pan-Seared Steak with Grainy Mustard Pan Sauce

10 min prep

20 min cooking

Serves 4

Difficulty 3/5

Restaurant-style steak topped with a fancy sauce is not as complicated as you may think. The Grainy Mustard Pan Sauce is made with basic ingredients you likely just have in your kitchen and the technique just requires a good heavy pan, stovetop and a thermometer to check for doneness. The best cuts of beef to use for this recipe are ones labelled “grilling steaks” such as rib eye, centre cut tenderloin or top sirloin. This is the steakhouse experience that’s super simple.

Ingredients

2 Beef Rib Eye Grilling Steaks, 1 inch (2.5 cm) thick (about 10 oz/300 g EACH) ½ to 1 tsp (2 mL) salt 2 tbsp (30 mL) canola or sunflower oil

Grainy Mustard Pan Sauce

3 tbsp (45 mL) butter, divided 1 shallot, minced 1 cup (250 mL) beef stock 2 tbsp (30 mL) grainy mustard

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Directions

1. Pat steaks dry with paper towel. Season all over with salt to your taste. 2. Set kitchen fan to HIGH. Add oil to a large cast-iron or stainless-steel skillet; heat over medium-high heat until oil is shimmering but not smoking. 3. Add steaks without overcrowding pan; cook for 5 to 6 minutes until browned on underside and steak releases easily from the pan. Turn with tongs. Cook for 5 to 6 minutes, turning once more, or until a digital instant-read thermometer inserted sideways into steak reads 5°F (3°C) below desired doneness temperature (145°F/63°C for medium-rare, see Tip*). 4. Transfer steaks to a plate, reserving pan; tent steaks loosely with foil and let rest for 10 to 15 minutes to allow steaks to finish cooking. Prepare desired sauce while steak rests. 5. Grainy Mustard Pan Sauce: Return skillet to low heat. Add 1 tbsp (15 mL) of the butter and heat until melted. Cook shallot, stirring, for 1 minute or until translucent. Add beef stock and bring to a simmer. Simmer for 5 minutes to reduce slightly; stir in mustard and cook, stirring, for 1 minute. Remove from heat and whisk in remaining butter until melted and smooth. 6. Cut each steak in half and place on warmed serving plates. Drizzle with Grainy Mustard Pan Sauce.

Cuts Used in This Recipe

Pan-Seared Steak with Grainy Mustard Pan Sauce

Rib Eye Roll

Pan-Seared Steak with Grainy Mustard Pan Sauce

Ingredients

Directions

Cuts Used in This Recipe

Rib Eye Grilling Medallion

Rib Eye Grilling Steak Boneless

Rib Eye Fast-Fry Steak