Steaks with Balsamic Mustard Sauce
Elevate your weeknight dinner game with these succulent Steaks with Balsamic Mustard Sauce—a perfect harmony of rich, savory flavors and an irresistible tangy kick. Tender ribeye steaks are seared to perfection, locking in their natural juices, and paired with an elegant pan sauce featuring caramelized onions, garlic, balsamic vinegar, Dijon mustard, and a touch of cream. The sauce is silky, seasoned to perfection, and enhanced with a glossy finish of melted butter. Ready in just 30 minutes, these steaks are an ideal centerpiece for a special occasion or an indulgent family meal. Garnish with fresh parsley for a pop of color and serve alongside roasted veggies or creamy mashed potatoes for a truly restaurant-worthy experience.
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Recipe Information
Ingredients
- 4 pieces ribeye steaks (or cut of choice)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 2 cloves (minced) garlic
- 1 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 cup beef broth
- 2 tablespoons heavy cream
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Season the steaks on both sides with salt and black pepper. Let them sit at room temperature for 15-30 minutes if time allows.
Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is hot, add the steaks and sear for 3-5 minutes on each side, depending on the desired doneness.
Remove the steaks from the pan and transfer to a plate. Cover loosely with foil and let them rest while you prepare the sauce.
Reduce the heat to medium and add the remaining tablespoon of olive oil and 1 tablespoon of butter to the skillet.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
Pour in the balsamic vinegar, scraping the bottom of the pan to release any browned bits. Let the vinegar reduce by half, about 2 minutes.
Stir in the Dijon mustard, beef broth, and heavy cream. Simmer the sauce for 3-4 minutes, stirring occasionally, until slightly thickened.
Whisk in the remaining 1 tablespoon of butter for a glossy finish to the sauce. Taste and adjust seasoning as needed.
Return the steaks and any accumulated juices to the skillet. Spoon the sauce over the steaks and cook for 1-2 minutes to reheat, if needed.
Garnish with chopped fresh parsley if desired, and serve immediately with your favorite side dishes.
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 6608 mg | 287% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 40.9 g | ||
| Protein | 102.5 g | 205% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 224 mg | 17% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2225 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
