Mustard rib eye steak

    30 min

    This is a perfect dish for any meat-lover. Rib eye steaks are brushed with mustard, coated in red onion and pan-fried to perfection. Serve with chips, mashed potatoes, rice or pasta.

    22 people made this

    Serves: 4 

    • 4 rib eye beef steaks (2.5cm thick)
    • 4 tablespoons barbecue seasoning mix
    • 125ml grainy French mustard
    • 160g diced red onion, divided
    • 30g unsalted butter

    Prep:10min  ›  Cook:15min  ›  Extra time:5min resting  ›  Ready in:30min 

    1. Score both sides of each steak by making diagonal slices. Season with barbecue 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.
    2. Melt the butter in a large frying pan over high heat. Place the steaks onion side down in the frying pan. Press the remaining onions evenly into the mustard on the top side of each steak.
    3. Cook steaks until they start to firm and are browned on the outside and red in the centre, 4 to 5 minutes per side. An instant-read thermometer inserted into the centre should read 52 degrees C. Remove steaks from the frying pan and allow them to rest for 5 minutes before serving.

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    Reviews in English (11)


    Mmmmm! Yummy! I always make my steaks (but I don't score the steaks since I find that it dries out the meat) and roasts this way, except instead of the grainy mustard, I use Dijon,(Maille Brand to be exact) and always add a little bit of crushed garic and dried thyme, too. Thanks for sharing.  -  25 Jun 2010  (Review from Allrecipes US | Canada)


    Everyone liked this steak. Used garlic, black pepper, thyme and oregano to season the steak. I did not use the onions because my son-in-law does not like onions. The mustard stuck to the bottom of the pan. I deglazed with red wine and poured this over the steaks. Very good and yummy with bread dipped in it.  -  20 Oct 2010  (Review from Allrecipes US | Canada)


    This was very salt needed...even my picky kids loved it!  -  21 Sep 2010  (Review from Allrecipes US | Canada)