I love this recipe and so does my husband. This recipe turned my meat hating family into stake eaters! I’ll reduce it by about 1/2 a tablespoon next time. However, this recipe should make clear in the title that the pan sauce is a mustard pan sauce, because the mustard is that strong. ![]() Perfect instructions for cooking a 1 inch thick boneless ribeye steak. It's not too salty, as long as you taste as you go. I doubled this recipe so that I could sop up the goodness with the roasted potatoes on the side. I couldn't get fresh thyme so I used almost-wilting sage from the back of the fridge and it had a wonderful, earthy effect on the entire dish. I agree with others that it's quite mustard-y, so just whisk in a tablespoon, taste, add more, taste, etc. This is a solid foundational sauce recipe! There is a lot of room for creativity. We love this recipe for special occasions and it works every time. I made this recipe for my partner who told me it was the best steak he's ever eaten. Highly recommend if you're trying to dress up a simple meat and potatoes meal. It was a tremendous addition to rich garlic mashed potatoes. ![]() I followed most others recommendation to cut the mustard in half and thought this sauce came out spectacularly. To save some time, just smear the mustard over the steak. I don't cook with butter and used chicken stock instead of water. This recipe is amazing! Next I’m going to try it with tenderloin.įantastic. I made this once with ribeye and once with sirloin and it was by far better with the ribeye. The cut of the steak absolutely DOES matter.
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