There’s something undeniably luxurious about cutting into a perfectly seared steak, especially when it’s draped in a velvety, tangy mustard sauce. This dish? It’s the kind of meal that makes you feel like you’re dining at a high-end steakhouse—except you’re in your own kitchen, wearing sweatpants, and there’s no judgment if you lick the plate.
The magic here is in the balance: the deep, caramelized crust of the steak meets a sauce that’s rich but not heavy, tangy but not sharp, and packed with layers of flavor from garlic, herbs, and just the right amount of cream. Whether you’re cooking for a date night, a solo treat, or just because it’s Tuesday and you deserve it, this recipe delivers every time.
Why This Recipe Works
- The sear is everything: A hot pan and a dry steak are your best friends for that golden, crispy exterior. Moisture is the enemy—pat your steak dry twice for the perfect crust.
- The sauce is foolproof: Just a handful of ingredients, but they come together in a way that feels downright gourmet. The key? Simmer gently to avoid bitterness and separation.
- It’s adaptable: Use whatever steak cut you love (or have on hand), and tweak the mustard intensity to your taste. Ribeye for richness, sirloin for leanness, or flank steak for a budget-friendly option.
Essential Ingredients & Tools
Ingredients for the Steak
- 2 (8–10 oz) ribeye or sirloin steaks (ribeye for maximum juiciness, sirloin for a leaner but still flavorful option; flank steak works too, but cook it shorter)
- 1 tbsp olive oil (or avocado oil if you’re searing at high heat; vegetable oil works in a pinch)
- 1 tsp kosher salt (don’t skimp—this is what makes the steak sing)
- ½ tsp black pepper (freshly cracked is ideal, but pre-ground is fine)
Ingredients for the Mustard Sauce
- 2 tbsp unsalted butter (because butter makes everything better; ghee or margarine can substitute)
- 1 small shallot, minced (or 2 tbsp finely diced red onion if you’re in a pinch)
- 2 garlic cloves, minced (no such thing as too much garlic)
- ½ cup heavy cream (half-and-half works if you want it lighter; coconut milk for dairy-free)
- 2 tbsp Dijon mustard (the star of the show—whole-grain mustard adds nice texture if you’re feeling fancy)
- 1 tsp Worcestershire sauce (that sneaky umami bomb; soy sauce or balsamic glaze can sub)
- 1 tbsp fresh thyme leaves (dried works at ½ tbsp, but fresh herbs really shine here)
Tools You’ll Need
- Cast-iron skillet (the undisputed champ of searing; stainless steel works too)
- Tongs (no stabbing the steak—we’re not barbarians)
- Whisk (for a silky-smooth sauce; a fork works in a pinch)
- Instant-read thermometer (unless you’re a psychic, this is your best bet for perfect doneness)
Serves: 2 | Prep: 15 min | Cook: 10 min | Total: 25 min
How to Make Steak with Creamy Mustard Sauce
- Prep the steak like a pro
Pat those steaks dry—really dry. Moisture is the enemy of a good sear. Season generously with 1 tsp kosher salt and ½ tsp black pepper, then let them sit at room temp for 10–15 minutes. This little wait ensures even cooking. - Sear it right
Heat your skillet until it’s scary hot—like, “I might have made a mistake” hot. Add 1 tbsp olive oil, then lay the steaks down gently. Don’t touch them for 3 minutes. Let that crust form. Flip, cook another 3–4 minutes for medium-rare (130°F). If you’re working with a thick cut, reverse-sear it: low oven first (275°F until 115°F internal), then sear. - Let it rest
Transfer the steaks to a plate, tent with foil, and walk away for 5 minutes. This lets the juices settle so you don’t end up with a dry, sad steak. - Make the sauce
In the same skillet (those browned bits = flavor gold), melt 2 tbsp unsalted butter, then sauté 1 small minced shallot and 2 minced garlic cloves until fragrant. Deglaze with a splash of wine if you’re feeling extra (highly recommended). Whisk in ½ cup heavy cream, 2 tbsp Dijon mustard, 1 tsp Worcestershire sauce, and 1 tbsp fresh thyme leaves. Simmer until it coats the back of a spoon. Taste. Adjust. Maybe add a pinch more salt. - Slice and serve
Cut the steak against the grain (this is non-negotiable for tenderness), drizzle with that glorious sauce, and serve immediately.
Pro Technique
- Dry that steak twice
Pat it dry before seasoning, then again right before cooking. For the ultimate crust, leave it uncovered in the fridge for an hour or two to air-dry. - Baste like you mean it
In the last minute of cooking, tilt the pan and spoon the hot butter over the steak. Throw in a garlic clove or rosemary sprig for extra flavor. - Sauce too thick? Too thin?
Thin it with broth or water. Thicken it with a flour slurry (1 tsp flour + 1 tbsp water). Brighten it with lemon. You’re in control.
Perfect Pairings
Complementary Dishes
- Garlic Mashed Potatoes: The creamy texture mirrors the sauce, while the garlic enhances the steak’s savoriness.
- Roasted Asparagus: Its crisp-tender bite contrasts the steak’s richness for a lighter option.
Drinks
- Pinot Noir: This medium-bodied red wine has enough acidity to cut through the cream sauce without overwhelming the palate.
- Sparkling Water with Lemon: Refreshes the palate between bites for a non-alcoholic pairing.
Something Sweet
- Dark Chocolate Mousse: The bitterness of dark chocolate balances the sauce’s tang.
- Vanilla Bean Ice Cream with Caramel: Offers a simple, comforting finish.
Storage & Freshness Guide
Store steak and sauce separately in the fridge for up to 3 days. Reheat the steak in a low oven (250°F for 10–15 minutes)—not the microwave, unless you enjoy rubber. Warm the sauce gently on the stove with a splash of cream or broth to bring it back to life.
Steak with Creamy Mustard Sauce: A Restaurant-Worthy Meal You Can Master at Home
Recipe Controls
Make restaurant-quality Steak with Creamy Mustard Sauce at home! Juicy steak meets tangy, velvety sauce for a meal that’s pure comfort. Try it tonight!
Ingredients
For the Steak
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2 ribeye or sirloin steaks (8–10 oz)
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1 tbsp olive oil
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1 tsp kosher salt
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½ tsp black pepper
For the Mustard Sauce
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2 tbsp unsalted butter
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1 small shallot (minced)
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2 cloves garlic (minced)
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½ cup heavy cream
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2 tbsp Dijon mustard
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1 tsp Worcestershire sauce
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1 tbsp fresh thyme leaves
Instructions
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Pat steaks dry and season with 1 tsp kosher salt and ½ tsp black pepper. Let sit at room temp for 10–15 min.01
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Heat skillet over high heat. Add 1 tbsp olive oil, then sear steaks for 3 min per side for medium-rare.02
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Rest steaks on a plate, tented with foil, for 5 min.03
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In the same skillet, melt 2 tbsp unsalted butter and sauté 1 small minced shallot and 2 minced garlic cloves until soft.04
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Whisk in ½ cup heavy cream, 2 tbsp Dijon mustard, 1 tsp Worcestershire sauce, and 1 tbsp fresh thyme leaves. Simmer until thickened.05
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Slice steak against the grain and serve with sauce.06
