Recipe Details
Ingredients
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41-inch thick rib-eye steaks
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¼cupgrill seasoning (such as Montreal Steak Seasoning®)
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½cupgrainy French mustard (such as Moutarde de Meaux®)
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1cupdiced red onion, divided
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2tablespoonsunsalted butter
Cooking Directions
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Score both sides of each steak in a diamond pattern by making shallow, diagonal cuts. Season with grill seasoning. Brush each side of steak with mustard, then press 1/2 of the red onions into mustard on one side of steak.
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Melt butter in a large skillet over high heat. Place steaks onion-side down in the skillet. Press remaining onions evenly into mustard on the top side of each steak. Cook steaks until they start to firm, and are browned on the outside and red in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C) for rare. Remove steaks from the skillet, and allow to rest for 5 minutes before serving.
Barbara Ingram
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories558 | |
| % Daily Value * | |
| Total Fat 38g |
48% |
| Saturated Fat 17g |
83% |
| Cholesterol 137mg |
46% |
| Sodium 3641mg |
158% |
| Total Carbohydrate 13g |
5% |
| Dietary Fiber 1g |
4% |
| Total Sugars 2g |
|
| Protein 38g |
77% |
| Vitamin C 4mg |
4% |
| Calcium 87mg |
7% |
| Iron 4mg |
22% |
| Potassium 641mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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