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

Provided by Katie Aubin

Categories Dinner

Yield 2 servings

Number Of Ingredients 13

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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!