Sam the Cooking Guy


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send to friend | print Honey Mustard Steaks

Serves 4

You can almost pull this off in under 10 minutes - start to finish. The thin steaks help, but the rest is super simple as well. Use any mustard you like - I like using honey mustard, but feel free to substitute a Dijon or grainy mustard - just stay away from ball park yellow mustard. It belongs on hot dogs, not here.

Ingredients

  • Kosher salt and fresh ground pepper
  • 4 boneless steaks (I like a flavorful Ribeye)
  • 1 small onion, chopped fine
  • 1/3 cup vermouth
  • 4 tablespoons honey mustard
  • 1/2 cup heavy cream
  • 1 tablespoon Worcestershire sauce

Steps

  1. Lightly season steaks
  2. Heat oil in skillet to medium and cook steaks until done - go for medium rare
  3. Place steaks on cutting board and cover with foil to keep warm.
  4. Wipe out pan, add about a tablespoon of olive oil then add onions.
  5. Cook a couple minutes then add the vermouth, but be careful cuz it can flame
  6. Cook down slightly then add heavy cream and mustard
  7. Cook until thickened then stir in Worcestershire.
  8. Mix well and you're done.
  9. I like to slice the steaks and spoon the sauce over the top