Mustard. Butter. Steak. I’m a sucker for a good steak and this Mustard Butter Steak, oh my, this one is just so good.
I’ve been playing around with the SousVide system quite a bit since it was sent to me, and I’m loving it. I have created new recipes for turkey, chicken wings, and roasts among other items, and this is one of my favorite creations. The system is easy to use, no muss- no fuss, and there is little to clean up. On top of that, you’ll be hard pressed to find a more tender, juicy steak because the vacuum sealed pouch keeps all the flavor in.
This steak combo is decadent and complex without being heavy or difficult. The steps are simple, and you end up with a divinely tender and flavorful filet.
I know the photography is not exactly spectacular, but I was so distracted with the seared, savory, sensational steak before me, that I couldn’t wait to get to it. I decided to also go simple on the sides. I went with a baked potato topped with butter and a sprinkle of Harissa. The flavors all went wonderfully together. I also had a bit of asparagus to go along with it, which was so good swirled around in the mustard butter left on my plate.
The preparation is pretty easy, and once you set the steak to simmer in the SousVide you can relax with a good book and glass of vino while you wait for dinner.
- 2 filet or sirloin steaks (4-6oz)
- Mustard Powder
- Garlic Salt
- Dijon Mustard
- 3 Tablespoons Butter (Set aside one tablespoon to sear the steak after cooked in SousVide)
- 3 Tablespoons Butter - Softened
- 1 Teaspoons Dijon Mustard
- Dash Garlic Salt
- Fill and preheat the SousVide Supreme to desired serving temperature: 120F/48F for rare; 134F/56.5C for medium rare; 140F/60C for medium; 150F/65.5C for medium well.
- Sprinkle each side of the steak with mustard powder, garlic salt and pepper.
- Place in a SousVide vacuum seal pouch add a tablespoon of butter and a dollop of dijon mustard to the top of the steak, and vacuum seal.
- While the steak is cooking, let three tablespoons of butter soften to room temperature. In a small bowl, add in a tablespoon of dijon mustard and add a dash of garlic salt. Blend well.
- Cook the steak for 2 hours. Remove from the SousVide and take steaks out of pouch. Heat a cast iron skillet over medium high heat. Melt a tablespoon of butter. Rub a thin layer of the the mustard butter on top of the steak. Place steaks in skillet and sear on each side.
- Remove from skillet and top with dollop of mustard butter.
- If you don't have a SousVide you can follow the same instructions and cook on the grill or sear in cast iron and finish in the oven.
Season the steaks, then top with butter and a dollop of dijon mustard, and vacuum seal.
This isn’t the most tantalizing photo I know, but this is how the steaks looked after their long bath and before they went for a sear.
Let them sear in a preheated skillet over medium-high heat for 3 minutes or so, then flip over to brown the other side.
Plate up with the sides of your choice and get to it.
The SousVide system was provided to me by SousVide Supreme.
All recipes and opinions are my own.