Best Pan Seared Rib Eyes With Mustard White Wine Cream Sauce Recipes

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



Pan-Seared Rib Eyes With Mustard & White Wine Cream Sauce image

This is a recipe similar to the rib-eye recipe that the bar/grill I worked for made. It was delish! They would serve with thin crispy vidalia slices stacked on top, with a side of parsley red potatoes that would taste delish with the sauce!

Provided by love4culinary

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

4 rib eye steaks
olive oil
1 1/2 tablespoons dry mustard
3/4 tablespoon freshly cracked black pepper (coarse)
kosher salt, to taste
1 1/4 shallots, minced
3/4 cup white wine
3/4 cup heavy cream
1 1/4 teaspoons whole green peppercorns in brine, drained
1 1/4 tablespoons coarse-grained Dijon mustard
1 1/4 tablespoons Dijon mustard
salt, to taste
fresh ground black pepper, to taste

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.

Nutrition Facts : Calories 224, Fat 18.1, SaturatedFat 10.4, Cholesterol 61.1, Sodium 125.7, Carbohydrate 6.4, Fiber 1.2, Sugar 1, Protein 2.6

PAN-SEARED RIB-EYE



Pan-Seared Rib-Eye image

For an easy, meaty main, try Alton Brown's recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet.

Provided by Alton Brown

Categories     main-dish

Time 15m

Yield 1 to 2 servings

Number Of Ingredients 3

1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper

Steps:

  • Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
  • When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
  • Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
  • Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

PAN-SEARED RIB-EYE STEAK WITH BéARNAISE



Pan-Seared Rib-Eye Steak With Béarnaise image

I found this on epicurious. This recipe is from Gourmet March 2008. I did make the suggested shoestring potatoes to go along with the steaks... very tasty. The egg yolks in the sauce will not be fully cooked. Béarnaise can be made 20 minutes ahead and kept in bowl, covered, over hot water off heat.

Provided by Queen Dana

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

2 boneless rib-eye steaks (1 1/4-inch-thick 16 ounces each)
1 tablespoon vegetable oil
1/4 cup dry white wine
1/4 cup white wine vinegar
1/4 cup finely chopped shallot
2 tablespoons chopped fresh tarragon, divided
3 large egg yolks
1/2 cup unsalted butter, cut into 8 pieces
1/2 teaspoon fresh lemon juice (to taste)
shoe string potato

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.

Nutrition Facts : Calories 602.1, Fat 60, SaturatedFat 32.6, Cholesterol 398.7, Sodium 25.3, Carbohydrate 7.6, Fiber 0.4, Sugar 0.5, Protein 6.1

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



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

Here's what you need: ribeye steak, kosher salt, black pepper, olive oil, unsalted butter, small shallot, capers in brine, dry white wine, dijon mustard, heavy cream, thinly sliced chive, potato, side salad

Provided by Katie Aubin

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

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

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!

PAN-SEARED RIB-EYE



Pan-Seared Rib-Eye image

Provided by Anne Burrell

Categories     main-dish

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 14

Two 1 1/2-inch-thick bone-in rib-eye steaks
1/2 teaspoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon pimenton
1/4 teaspoon cayenne pepper
Kosher salt
Extra-virgin olive oil, for drizzling
4 tablespoons butter, plus more as needed
1 bunch fresh thyme
1 head garlic, cut in half crosswise
1 Spanish onion, cut into 1/4- to 1/2-inch rings
1 large handful arugula
1/2 lemon, juiced
Freshly ground black pepper

Steps:

  • Remove the steaks from the fridge at least 15 minutes before cooking.
  • Preheat the oven to 375 degrees F.
  • In a small bowl, mix together the sugar, garlic powder, pimenton, cayenne and 1 teaspoon salt. Drizzle the steaks with olive oil to lightly coat. Coat the steaks with the spice rub on all sides.
  • Heat a large cast-iron pan over high heat. Add the butter and let melt. Add the steaks and cook, turning to cook on all sides, until richly browned, about 10 minutes. Meanwhile, add the thyme bundle and garlic cut-side down. If the pan seems dry, add more butter. Tilt the pan to spoon the butter over the steaks as they cook. Once the steaks are browned and basted on all sides, place them on a sheet pan fitted with a wire rack. Transfer to the oven and cook through to desired temperature. I like my steaks medium rare! Allow the steaks to rest and the juices to settle at least 10 minutes before slicing.
  • Meanwhile, lower the heat to medium-low under the pan and add the onion rings. Allow to char on both sides, flipping once after about 1 minute. Set aside.
  • To a medium bowl, add the arugula, lemon juice and olive oil to lightly coat. Season with salt and pepper. Add the charred onion and toss.
  • Remove the meat from the bone and slice into 1- to 3/4-inch slices. Lay the steak on a serving platter with the bone on top and garnish with the arugula onion salad. Serve!

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