Rib-Eye with Mustard-Beer Pan Sauce

Recipe courtesy Aida Mollenkamp
TOTAL TIME: 20 min
Prep: 5 min
Inactive Prep: 5 min
Cook: 10 min
 
YIELD: 2 servings
LEVEL: Easy

ingredients

  • 2 boneless rib-eye steaks
  • Salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 medium shallot, minced
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Directions

Pat the steaks dry with paper towels and season well salt and freshly ground black pepper. Heat the oil in a heavy-bottomed cast iron skillet over medium-heat until just smoking.

Add the steaks and brown well, undisturbed, about 3 to 4 minutes. Flip and repeat until browned, about 3 minutes more for medium-rare. Remove to a cutting board, tent with foil, and let rest for 5 minutes.

Meanwhile, return skillet to stove, add the shallots and cook until softened, about 1 minute. Stir in the beer and cook until reduced slightly, about 1 minute. Stir in any accumulated meat juices and mustard. Remove the pan from the heat and add the butter. Swirl the pan to melt the butter or use a whisk to incorporate. Season with salt and pepper, to taste, and arrange the steaks on serving plates. Pour the sauce over the steaks and serve immediately.

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5

Newest Ratings and Reviews

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  • on April 19, 2012

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    the sauce was so good. I always believe food is enhanced by the sauce, and this was wonderful!!

    people found this review Helpful.
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  • on June 03, 2011

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    Simple, easy and delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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