Rib-Eye with Mustard-Beer Pan Sauce

1. 1

   Pat the steaks dry with paper towels and season well salt and freshly ground black pepper.

2. 2

   Heat the oil in a heavy-bottomed cast iron skillet over medium-heat until just smoking.

3. 3

   Add the steaks and brown well, undisturbed, about 3 to 4 minutes.

4. 4

   Flip and repeat until browned, about 3 minutes more for medium-rare.

5. 5

   Remove to a cutting board, tent with foil, and let rest for 5 minutes.

6. 6

   Meanwhile, return skillet to stove, add the shallots and cook until softened, about 1 minute.

7. 7

   Stir in the beer and cook until reduced slightly, about 1 minute.

8. 8

   Stir in any accumulated meat juices and mustard.

9. 9

   Remove the pan from the heat and add the butter.

10. 10

    Swirl the pan to melt the butter or use a whisk to incorporate.

11. 11

    Season with salt and pepper, to taste, and arrange the steaks on serving plates.

12. 12

    Pour the sauce over the steaks and serve immediately.

* Per serving · 4 servings · Values may vary.