Hey love the recipe but see a lot of comments about the amount of salt. Also not only was this easy, it made cleaning the cast iron skillet easier! SO GOOD 😊 I’m guessing the optional salt has to do with how much you put on the steak or maybe the amount of sodium in different brands of mustard/Worcestershire sauce in this. I would say MAKE SURE you taste the sauce before you add any additional salt to it because mine was perfect without. I just made it about 10 minutes ago and felt like I had to make a review on it! I was a little apprehensive about it with all the comments about salt, but I think it was perfect. I would use less salt on my steaks next time and a tad less mustard. The herbs play well along with the mustard. I loved the notes of sweetness from the wersie sauce. Even the picky 14 yr old step-daughter appreciated this rich sauce. Today I planned to make burgers but with limited meats I had to purchase porterhouse steaks. Definitely didn't need to add any salt to the sauce, so tasting before you add any is key. My sauce verged on too salty, which I think came from taking the instruction to salt the steak generously too much to heart. Good recipe, and I loved the flavour of the sauce. Loved it! Maybe a little less salt, but otherwise perfect. Unless you like /want a super rare steak with a nice crust - nothing wrong with that. Rub it with olive oil and some rosemary and -not mentioned but super important - let the meat sit and come to ROOM TEMP before cooking. The large grains give a nice salt flavor without making sauce and steak overly salty like fine grain salt will. One note on salt - use very course salt - I like the 'La Baline Course Sea Salt, and really just a healthy 'pinch' on both sides. Allows a nice cut of steak to be served as something to share (who can /wants/ should eat a pound and a half of rare meat). I made some garlic-cheesy mashed potato and buttered green beans and the sauce tied all of them together. I didn’t have shallots, though, so I used a quarter of onion instead and it still worked beautifully. I love this recipe and so does my husband. This recipe turned my meat hating family into stake eaters! I’ll reduce it by about 1/2 a tablespoon next time. However, this recipe should make clear in the title that the pan sauce is a mustard pan sauce, because the mustard is that strong. Perfect instructions for cooking a 1 inch thick boneless ribeye steak. It's not too salty, as long as you taste as you go. I doubled this recipe so that I could sop up the goodness with the roasted potatoes on the side.
I couldn't get fresh thyme so I used almost-wilting sage from the back of the fridge and it had a wonderful, earthy effect on the entire dish.
I agree with others that it's quite mustard-y, so just whisk in a tablespoon, taste, add more, taste, etc. This is a solid foundational sauce recipe! There is a lot of room for creativity. We love this recipe for special occasions and it works every time. I made this recipe for my partner who told me it was the best steak he's ever eaten. Highly recommend if you're trying to dress up a simple meat and potatoes meal. It was a tremendous addition to rich garlic mashed potatoes. I followed most others recommendation to cut the mustard in half and thought this sauce came out spectacularly. To save some time, just smear the mustard over the steak.
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