Beef steak with mustard butter combines short marinating and aromatic butter added just before serving. The result is juicy meat with spicy, slightly sweet, and umami notes from the mustard, garlic, and Worcestershire sauce.
Ingredients
- 800 g – 1 kg beef for steaks
- 1 tbsp oil
- 100 g butter, softened at room temperature
- 1 tbsp mustard seeds
- 4 cloves of garlic
- 1/2 head of onion
- Parsley to taste
- 2 tsp coarse-grain mustard
- 1/2 tsp paprika
- Salt to taste
- Black pepper to taste
- 1 tbsp ketchup
- 1 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce
- Hot sauce optional
The butter provides the main flavor
The first step is preparing the aromatic butter. The mustard seeds are fried for about a minute in hot oil, then the finely chopped onion and two cloves of garlic are added. The vegetables are cooked over medium heat for approximately five minutes until they soften.
The warm mixture is added to the softened butter along with the parsley, paprika, salt, and mustard. After mixing, the butter is shaped into a roll in plastic wrap and chilled in the refrigerator until firm. This way, when serving, it can be cut into slices that gradually melt over the hot steak.
Marinating and grilling
The remaining two garlic cloves are crushed into a paste and mixed with the ketchup, balsamic vinegar, hot sauce, and Worcestershire sauce. If the beef is in one piece, it is divided into four equal steaks. Each steak is seasoned with salt and black pepper, coated with the marinade, and left in the refrigerator for two hours.
After marinating, the meat is cooked on a well-heated grill or grill pan for 4–5 minutes on each side. The exact time depends on the thickness of the steak and the desired level of doneness.
Serving
Let the finished steaks rest for a few minutes before cutting. Place a slice of the chilled mustard butter on each portion. Suitable side dishes are roasted potatoes, grilled vegetables, a fresh salad, or steamed green beans.