I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Honey Mustard Steaks
...in your mind.
Honey Mustard Steaks

Honey Mustard Steaks


  • Four 6-8 ounce boneless steaks (I like a Ribeye)
  • Neutral oil, like avocado oil
  • Kosher salt and fresh ground pepper
  • 1 tablespoon each mayo, honey & Dijon mustard
  • 1/2 teaspoon apple cider vinegar
  • 1 small onion, chopped fine
  • 1 clove garlic, minced
  • 1/3 cup dry vermouth
  • 1/2 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • Chopped parsley for garnish


  1. Lightly oil the steaks, and season well with Kosher salt & pepper
  2. Heat skillet to medium and cook steaks, turning often until approximately 128-130 degrees for medium rare, or longer if you like it cooked s little more
  3. While the steaks cook, combine mayo, honey, mustard and vinegar - mix well and set aside
  4. Place steaks on plate and cover with foil to keep warm
  5. Turn the heat down slightly, add about a tablespoon more oil then put in the onions
  6. Cook a couple minutes until just beginning to soften, then add the garlic
  7. When garlic becomes very fragrant, about 45 seconds, and if doing this on a stove, remove from heat & add the vermouth, being careful cuz it could flame - then return to the stove
  8. Cook until most of the vermouth has evaporated, then add cream, honey mustard, Worcestershire and a good pinch of salt & pepper - stir well to mix and let come to a simmer until slightly thickened
  9. I like to slice the steaks and spoon the sauce over the top