Pan Seared Steak in Garlic Butter Mustard Sauce

An easy and delicious recipe for pan seared steak with a pan sauce made with shallot, garlic, fresh herbs, mustard and butter. It's buttery, restaurant-worthy and works with all cuts of steak.
Steak strips are first marinated with a mixture of soya sauce, olive oil, and choulula, then quickly seared in a skillet. The brown bits providing the basis for the most delish pan sauce ever.

	Marinade
500-600 g Ribeye steak, cut into strips 4 Unsalted butter 1 Shallot, peeled and finely chopped 3 Garlic cloves, peeled and minced 1/3 tsp Red chilli pepper flakes 1 tbsp Dijon mustard 1 tbsp Thyme leaves, chopped 1 tbsp Chives, finely chopped 120 ml Beef stock 1 tbsp Fresh squeezed lemon juice Salt and fresh cracked pepper, to taste Fresh chopped parsley, for garnish	3 tbsp Gluten-free soya sauce (I used Kikkoman) 1 tbsp Olive oil 1 tbsp Choulula (or sriracha or any hot sauce you prefer) Fresh cracked black pepper, to taste

In a bowl, combine soya sauce, olive oil, hot sauce, and pepper. Marinate steak strips with the mixture for at least 30 minutes.
Melt 1 tablespoon of the butter in a large pan over medium-high heat. Season steak with salt and pepper and sear quickly, turning just once, until browned, 1–2 minutes. Transfer steak strips to a covered plate and set aside.
Reduce heat to medium and cook shallot and garlic in the same pan, stirring occasionally, until shallot softened and fragrant, about 2 minutes. Add thyme, chives, chilli pepper flakes, lemon juice, mustard, and beef stock, using a wooden spoon to scrape up any browned bits. Cook, swirling the pan occasionally until the liquid is reduced by about half, about 5 minutes. Add remaining butter, swirling the skillet to melt. Season the sauce with salt and pepper.
Return the steak to the pan, reheat quickly, and garnish with chopped parsley.

12 comments:

JoAnna 8/10/24 12:55: Your dish looks very colorful and appetizing.

All the best Angie. :)
ellie 8/10/24 13:00: Oh, I think I could eat it for breakfast. This looks amazing. So wonderful to see your recipe!
Caitlin'nMegan 8/10/24 13:01: Definitely pleasing to the eye. So great. I will definitely want to try this one.
DEZMOND 8/10/24 13:22: What is da difference betwen a shallot and an onion, deary, because I do not think we have shallots here and I see it mentioned often.
Angie's Recipes 8/10/24 13:32: Shallots ain't so pungent..sweeter and milder, ideal for dressing and sauce.
Frank 8/10/24 14:13: Sounds like some fantastic flavor, Angie!
Tom 8/10/24 14:20: ...it looks yummy, but we rarely eat beef these days.
Jeff the Chef 8/10/24 15:36: This looks like a fabulous way to prepare beef! I'm going to try it, for sure. I'm not familiar with Choulula, but I have several hot sauces I could use.
savorthebest 8/10/24 15:41: Oh that sauce sounds so good with steak ;)
Anne in the kitchen 8/10/24 17:26: I bought two beautiful ribeyes yesterday to have this week and have everything else on hand. Serendipity!
Christine 8/10/24 17:56: Yummy
speedy70 8/10/24 18:00: MOlto appetitoso ed invitante!!!