Best 8 Ribeye Steaks With Creamy Mustard Sauce As Made By Kiano Moju Recipe By Tasty Recipes

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Searching for an exquisite and flavorful dish to tantalize your taste buds? Step into the culinary world of Kiano Moju, a renowned chef whose creations have captivated audiences worldwide. Embark on a journey to discover his signature recipe for ribeye steaks, an iconic delicacy adorned with a creamy mustard sauce that elevates its taste to an unforgettable symphony of flavors. Prepare to unveil the secrets behind this delectable dish, where tender ribeyes meld seamlessly with a symphony of mustard, cream, and subtle hints of herbs, creating an experience that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC BUTTER STEAK RECIPE BY TASTY



Garlic Butter Steak Recipe by Tasty image

Here's what you need: ribeye steak, salt, pepper, canola oil, butter, garlic, fresh rosemary, fresh thyme

Provided by Alvin Zhou

Categories     Dinner

Time 1h8m

Yield 2 servings

Number Of Ingredients 8

1 ribeye steak, 2 inch (5 cm) thick, preferably USDA Prime
salt, to taste
pepper, to taste
3 tablespoons canola oil
3 tablespoons butter
3 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

Steps:

  • Preheat oven to 200°F (95°C).
  • Generously season all sides of the steak with salt and pepper.
  • Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done (you monster).
  • Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
  • Sear the steak for 30 seconds on the first side, then flip.
  • Add the butter, garlic, rosemary, and thyme and swirl around the pan.
  • Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
  • Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
  • Turn the steak on its side and cook to render off any excess fat.
  • Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
  • Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.
  • Enjoy!

Nutrition Facts : Calories 575 calories, Carbohydrate 2 grams, Fat 54 grams, Fiber 1 gram, Protein 21 grams, Sugar 0 grams

STEAKS WITH BALSAMIC-MUSTARD SAUCE



Steaks with Balsamic-Mustard Sauce image

Try this steak with our Rosemary Potatoes and Steamed Green Beans.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 5

1 tablespoon olive oil
4 strip steaks (each 6 to 8 ounces and about 3/4 inch thick)
Coarse salt and ground pepper
1/2 cup balsamic vinegar
1/4 cup Dijon mustard

Steps:

  • Heat oil in a large skillet over high heat. Season steaks generously on both sides with salt and pepper; place in skillet. Cook, turning once, until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover with foil.
  • Add vinegar to skillet; boil until syrupy, 1 to 2 minutes. Remove from heat; whisk in mustard and any accumulated juices from steaks. Serve sauce with steaks.

Nutrition Facts : Calories 521 g, Fat 35 g, Protein 42 g

RIBEYE STEAKS WITH CREAMY MUSTARD SAUCE AS MADE BY KIANO MOJU RECIPE BY TASTY



Ribeye Steaks With Creamy Mustard Sauce As Made By Kiano Moju Recipe by Tasty image

Here's what you need: ribeye steak, kosher salt, black pepper, olive oil, unsalted butter, small shallot, capers in brine, dry white wine, dijon mustard, heavy cream, thinly sliced chive, potato, side salad

Provided by Katie Aubin

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

2 ½ lb ribeye steak, room temperature
1 teaspoon kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
1 tablespoon olive oil
1 ½ tablespoons unsalted butter, divided
1 small shallot, diced
1 ½ tablespoons capers in brine
¼ cup dry white wine
2 tablespoons dijon mustard
2 tablespoons heavy cream
thinly sliced chive, for garnish
potato, roasted, for serving
side salad, for serving

Steps:

  • Pat the steaks dry with a paper towel. Season generously on both sides with the salt and black pepper.
  • Add the olive oil and 1 tablespoon of butter to a nonstick or stainless steel pan over medium-high heat. Sear the steaks, one at a time, until a golden brown crust forms, about 5 minutes per side. If the pan gets too dry, add a bit more olive oil. Transfer the seared steaks to a cutting board to rest.
  • Add the shallots, capers, and remaining ½ tablespoon of butter to the pan. Cook for 2-3 minutes, or until the capers crisp slightly.
  • Deglaze the pan with the wine. Cook until reduced by half, about 30-60 seconds. Add the mustard and cream and adjust seasoning to taste.
  • Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and garnish with sliced chives. Serve with roasted potatoes and a side salad.
  • Enjoy!

STEAKS WITH THE BEST CREAM SAUCE



Steaks with The Best Cream Sauce image

Delicious steak cooked just the way you like it served with creamy sauce made with shallots, garlic, Dijon mustard, blue cheese crumbles, fresh grated Parmesan, and heavy whipping cream.

Provided by lyuba

Categories     Main Course

Time 1h

Number Of Ingredients 12

3 tbsp salted butter
1 shallot
3 garlic cloves
1 cup heavy whipping cream
1 tsp (heaping teaspoon) Dijon mustard
1/4 cup blue cheese crumbles
1/3 cup freshly grated Parmesan cheese
1 tsp sugar
2 tbsp canola oil
2 1-inch ribeye steaks or any other steak of choice
salt
pepper

Steps:

  • Prepare all ingredients first: slice shallot thinly, smash and mince garlic, grate Parmesan cheese, and measure blue cheese crumbles, heavy whipping cream, butter, sugar, and Dijon mustard.
  • Melt butter in a preheated cooking pan over medium heat and add shallots and garlic. Saute shallots and garlic until browned and whisk in heavy whipping cream.
  • Whisk in Dijon mustard, sugar, and blue cheese crumbles.
  • Lower heat to medium low and slowly stir until blue cheese is melted and incorporated into the sauce.
  • Stir in freshly grated Parmesan cheese until well incorporated. Take off heat and serve over steaks when ready.
  • About 30 minutes before cooking the steaks, take them out of the refrigerator and out of the package. Let the steaks rest and warm up on the cutting board.
  • Preheat the oven to 450°.
  • Right before cooking the steaks, preheat an oven-safe skillet over medium-high heat. Add a couple of tablespoons of oil to the pan. Pat the steaks with paper towel on all sides and season with salt and pepper on both sides as well.
  • Sear steaks in the hot pan for about 45 seconds on each side, until there is a a brown sear and transfer the steaks to the preheated oven.
  • Cook until desired temperature is reached. Depending on the thickness and size of the steaks and the desired level of doneness, it could take anywhere from 4 to 10 minutes so you need to keep an eye on the internal temperature and use a meat thermometer. (Having a bone in the steak also affects how long it will need to cook too.)
  • When taking the temperature, insert meat thermometer through the side of the steak, towards the middle.
  • Once steaks reach desired temperature, take them out of the skillet immediately and let the steaks rest for about 5 minutes before cutting. You can let steaks rest on the cutting board or on the plate. (Note: for medium and less cooked steaks, there will be bloody juice running off the steak as it rests, so you may want to let it rest on the cutting board and not on the plate.)
  • Top each steak with cream sauce and serve with your favorite sides.
  • 125°-130° = Rare135°-140° = Medium-rare145°-150° = Medium150°-155° = Medium-well160°-165° = Well(*First number is when to take it out of the oven.)

Nutrition Facts : Calories 1431 kcal, Carbohydrate 10 g, Protein 70 g, Fat 125 g, SaturatedFat 63 g, Cholesterol 408 mg, Sodium 863 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

KENYAN BEEF AND POTATO PILAU BY KIANO MOJU RECIPE BY TASTY



Kenyan Beef And Potato Pilau By Kiano Moju Recipe by Tasty image

Here's what you need: ground cumin, paprika, ground cardamom, black pepper, ground cloves, vegetable oil, medium red onions, garlic, ginger, serrano chile, pilau masala, beef stock cubes, cinnamon stick, fresh cilantro, beef sirloin, roma tomatoes, potato, water, basmati rice

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 19

2 teaspoons ground cumin
1 tablespoon paprika
1 teaspoon ground cardamom
1 teaspoon black pepper
¼ teaspoon ground cloves
¼ cup vegetable oil
2 medium red onions, thinly sliced
4 cloves garlic, minced
2 tablespoons ginger, minced
1 serrano chile, finely chopped
1 tablespoon pilau masala
2 beef stock cubes
1 cinnamon stick
¼ cup fresh cilantro, roughly chopped
1 lb beef sirloin, cubed
3 roma tomatoes, diced
1 lb potato, waxy, peeled and cut into 1 inch (2 cm) chunks
4 cups water
2 cups basmati rice

Steps:

  • Make the pilau masala: In a medium bowl, combine the cumin, paprika, cardamom, black pepper, and cloves. Set aside.
  • Heat a large pot over medium-high heat. Add the oil and red onion and sauté for 10-15 minutes, until dark brown.
  • Add the garlic, ginger, serrano chile, pilau masala, beef stock cubes, cinnamon stick, and cilantro. Cook for 1-2 minutes, until fragrant.
  • Add the beef and cook until browned, about 8 minutes.
  • Add the tomatoes and cook for 4-5 minutes, until the tomatoes have released their liquid.
  • Add the potatoes and the water. Bring to a boil and cook for 10 minutes.
  • Add the rice, stir, and cover. Reduce the heat to medium-low and cook for 20 minutes, until the rice is cooked and the liquid is absorbed.
  • Enjoy!

Nutrition Facts : Calories 446 calories, Carbohydrate 59 grams, Fat 15 grams, Fiber 3 grams, Protein 18 grams, Sugar 3 grams

GOURMET RIB EYE STEAK RECIPE BY TASTY



Gourmet Rib Eye Steak Recipe by Tasty image

Here's what you need: ribeye steak, salt, pepper, canola oil, butter, garlic, fresh rosemary, fresh thyme

Provided by Pierce Abernathy

Categories     Lunch

Yield 2 servings

Number Of Ingredients 8

1 ribeye steak, preferably USDA Prime, 2-inch (5 cm) thick
salt, to taste
pepper, to taste
3 tablespoons canola oil
3 tablespoons butter
3 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

Steps:

  • Preheat oven to 200°F (95°C).
  • Generously season all sides of the steak with salt and pepper.
  • Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done.
  • Heat the canola oil in a pan over high heat until smoking.
  • Sear the steak for 30 seconds on the first side, then flip.
  • Add the butter, garlic, rosemary, and thyme, and swirl around the pan.
  • Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
  • Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
  • Turn the steak on its side and cook to render off any excess fat.
  • Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
  • Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.
  • Enjoy!

Nutrition Facts : Calories 575 calories, Carbohydrate 2 grams, Fat 54 grams, Fiber 1 gram, Protein 21 grams, Sugar 0 grams

MEAN MR. MUSTARD STEAK



Mean Mr. Mustard Steak image

A zesty steak recipe that is easy to make, combining the wonderful flavor of seared steak with the tanginess of mustard.

Provided by The Gruntled Gourmand

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 30m

Yield 4

Number Of Ingredients 5

4 1-inch thick rib-eye steaks
¼ cup grill seasoning (such as Montreal Steak Seasoning®)
½ cup grainy French mustard (such as Moutarde de Meaux®)
1 cup diced red onion, divided
2 tablespoons unsalted butter

Steps:

  • Score both sides of each steak by making diagonal slices. Season with grill seasoning. Brush each side of the steak with the mustard, then press 1/2 of the red onions into the mustard on one side of the steak.
  • Melt the butter in a large skillet over high heat. Place the steaks onion side down in the skillet. Press the remaining onions evenly into the mustard on the top side of each steak. Cook steaks until they start to firm, and are browned on the outside and red in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Remove steaks from the skillet, and allow them to rest for 5 minutes before serving.

Nutrition Facts : Calories 558.4 calories, Carbohydrate 13.1 g, Cholesterol 137.2 mg, Fat 37.8 g, Fiber 1 g, Protein 38.3 g, SaturatedFat 16.5 g, Sodium 3640.5 mg, Sugar 1.7 g

SKIRT STEAK WITH MUSTARD SAUCE AS MADE BY KATANO KASAINE RECIPE BY TASTY



Skirt Steak With Mustard Sauce As Made By Katano Kasaine Recipe by Tasty image

Here's what you need: skirt steak, kosher salt, black pepper, olive oil, beef broth, dijon mustard, unsalted butter, capers in brine, rice, broccoli

Provided by Katie Aubin

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

1 lb skirt steak, room temperature
1 teaspoon kosher salt
1 teaspoon black pepper
1 ½ tablespoons olive oil
¼ cup beef broth
2 tablespoons dijon mustard
1 tablespoon unsalted butter
1 ½ tablespoons capers in brine
rice, cooked, for serving
broccoli, steamed, for serving

Steps:

  • Cut steak in half crosswise. Season with the salt and pepper.
  • Heat the olive oil in a nonstick or stainless steel pan over medium heat for 1 minute. Add 1 portion of steak and cook until a golden brown crust has formed, 4-5 minutes per side. Transfer the seared steak to a plate and repeat with the remaining portion of steak. If the pan is getting too dry, add a bit more olive oil. Let the steaks rest for 3 minutes.
  • After the steak has rested, transfer to a cutting board and pour any accumulated meat juices from the plate back into the pan and return to medium heat.
  • Add the beef broth and scrape up any brown bits from the bottom of the pan. Add the mustard and butter and stir until combined. Stir in the capers and cook until the sauce thickens slightly, 1-2 minutes.
  • Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and serve with rice and broccoli.
  • Enjoy!

Nutrition Facts : Calories 597 calories, Carbohydrate 8 grams, Fat 32 grams, Fiber 0 grams, Protein 63 grams, Sugar 1 gram

Tips:

- To ensure the best flavor, select high-quality ribeye steaks with good marbling. - For a more intense flavor, marinate the steaks in a mixture of olive oil, garlic, rosemary, and thyme for at least 30 minutes before cooking. - Cook the steaks over high heat to create a delicious crust and then reduce the heat to medium-low to finish cooking. - Use a meat thermometer to ensure the steaks are cooked to your desired doneness. - Let the steaks rest for a few minutes before slicing to allow the juices to redistribute. - Serve the steaks with a creamy mustard sauce for a flavorful and satisfying meal.

Conclusion:

These ribeye steaks with creamy mustard sauce are a delicious and easy-to-make dish that is perfect for any occasion. The combination of tender, juicy steak and creamy, tangy sauce is sure to please everyone at the table. With a few simple tips and tricks, you can create a restaurant-quality meal in the comfort of your own home. So next time you're looking for a delicious and satisfying steak dinner, give this recipe a try. You won't be disappointed!

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