Ingredients for Steaks With Balsamic Mustard Sauce
- Olive Oil
- 2 (8-ounce) steaks (ribeye, New York strip, or sirloin)
- Coarse Salt
- Ground Black Pepper
- Balsamic Vinegar
- Dijon Mustard
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How to Make Steaks With Balsamic Mustard Sauce
- Pat steaks dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large skillet over high heat until shimmering.
- Add steaks to the hot skillet and sear for 2-3 minutes per side for medium-rare, or longer for your desired doneness. Use a meat thermometer to ensure the steak reaches your desired internal temperature.
- Transfer steaks to a warmed plate, tent loosely with foil, and let rest for 5 minutes.
- Pour off excess fat from the skillet, leaving behind any browned bits.
- Add balsamic vinegar to the skillet and bring to a boil over medium-high heat. Boil until the vinegar is reduced and syrupy, about 2-3 minutes, scraping up any browned bits from the bottom of the pan.
- Reduce heat to low and whisk in Dijon mustard. Stir until smooth and glossy.
- Spoon the balsamic mustard glaze over the rested steaks and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
159 g
Sugar
3g
Fat
5g
Carbs
1g
