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Rib-Eye with Mustard-Beer Pan Sauce Recipe

Rib-Eye with Mustard-Beer Pan Sauce

Aida Mollenkamp

Recipe courtesy Aida Mollenkamp

Show: Ask AidaEpisode: Steak, Rattle and Roll

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

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  • on March 03, 2012

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    Love this sauce. No subtractions, no additions (maybe a 'baby' pat of extra butter. Seriously, this sauce was super easy and tasted amazing with the grass fed rib-eye. Thanks Aida!

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  • on March 29, 2011

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    It was pretty good. I'm from KC, so grilling is almost a religion. It was my husband's birthday, & seeing as how someone borrowed our grill, I had to improvise. This was my first attempt at pan seared steak. It was juicy and flavorful. We had leftover sauce, and decided to freeze it to put atop roast at a later date.

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  • on August 03, 2010

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    Good simple, flavorful... I like Aida alot. She's very pleasant without being too cutesy, talks to us like adults unlike some of the other chefs/cooks. She's just regular and I like that! Good recipes too!

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  • on October 26, 2009

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    I hate when people change up a recipe and then review it - but this is a review on the sauce. I served this over pork chops, which is what I had on hand, and it was absolutely delicious! I am sure this would be delicious on the steak and even on chicken if you wanted to give that a try. I will definitely be making this sauce again.

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  • on October 03, 2009

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    I used Delmonico steaks because it was what I had on hand. I also added a little bit of beef broth to the beer sauce. PERFECT for hungry guys and gals!

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  • on September 27, 2009

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    I was looking for something to shake up steak night besides compound butter. This was nice since I usually have everything on hand for the sauce. This was good enough to impress a 12 and 14 year old crowd. In the proportions listed the sauce is enough for probably 4 to 6 steaks.

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