Pan-Seared Ribeye with Mustard Peppercorn Sauce, Chive Mashed Potatoes and Roasted Broccoli

If you’re serious about steak, you know ribeye is the king of cuts. Its rich marbling delivers unbeatable flavor and tenderness. In this recipe, we take that premium steak to the next level with a luxurious pan sauce made from crushed mustard seeds and peppercorns. The creamy, tangy sauce perfectly complements the beef, while chive mashed potatoes and roasted broccoli round out the meal.

This dish is designed to impress but is surprisingly simple to prepare. With a few key techniques-like pounding your own spice blend and making a quick pan sauce-you’ll create a steakhouse-quality dinner right in your own kitchen. Serve it up for a special date night or a weekend treat.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Mustard SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

20 ounce Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Dice potatoes into ½-inch cubes. Halve, peel and mince shallot until you have 2 tablespoons (save the rest for another use). Thinly slice chives. Place peppercorns and mustard seeds in separate zip-close bags. Using a heavy pan or mallet, pound peppercorns and mustard seeds until coarsely ground.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender when pierced with a fork, about 15 minutes. Drain and return to pot. Mash with a potato masher or fork until smooth. Stir in half the sour cream, half the chives, salt and pepper. Cover and keep on very low heat, stirring occasionally, until ready to serve.
3. While potatoes cook, toss broccoli on a baking sheet with a large drizzle of olive oil, salt and pepper. Roast on top rack until browned and tender, about 15 minutes.
4. While broccoli roasts, pat steak dry with paper towels; season generously with salt and pepper. Heat a drizzle of vegetable oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer steak to a cutting board. Rinse and wipe out pan.
5. Melt 1 tablespoon butter in the same pan over medium heat. Add minced shallot and cook until softened, 1-2 minutes. Add stock concentrate, ¼ cup water and the crushed peppercorns and mustard seeds (start with ½ teaspoon each). Simmer until reduced, 2-3 minutes. Stir in any resting juices from the steak. Turn off heat; stir in remaining 1 tablespoon butter and remaining sour cream until smooth. Season with salt and pepper.
6. Slice steak against the grain. Divide broccoli, mashed potatoes and steak between plates. Top steak with sauce. Garnish with remaining chives.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with another tender cut like New York strip or filet mignon, but adjust cooking time accordingly.

What can I use instead of sour cream?

You can use heavy cream or crème fraîche for a similar richness, though the tang will be slightly different.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. The steak will continue to cook while resting.