Pan-Grilled Rib Eye Steaks with Mustard Rub
Serves 2 to 4 (see notes below)
Every now and then I like to try something different than a basic grilled steak. So I decided to try this recipe and it is very good. Although the instructions are written for cooking indoors with a grill pan on a cold or rainy day, it is equally delicious on the outdoor grill.
- 2 bone-in rib eye steaks, about 1-inch thick
- 2 tablespoons coarse-grain or Dijon mustard
- 3 tablespoons Worcestershire sauce
- 1 tablespoon minced fresh garlic
- 1 teaspoon dried thyme leaves
- Salt and pepper to taste
Place the steaks in a baking dish or plate in one layer. In a small bowl, mix together the mustard, Worcestershire sauce, garlic, thyme, salt and pepper. Rub thoroughly over both sides of the steaks. Let set for about 1 hour.
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Heat a large grill pan over high heat. Add the steaks. Grill on both sides, about 4 minutes per side for medium-rare, reducing the heat slightly if the steaks start to get too brown. Remove from pan and let rest about 5 minutes before serving. Drizzle the steaks with any juices left in the pan.
Notes: Grill pans cook differently depending on the pan and heat source. You might need to make some temperature adjustments while cooking the steaks, especially if you want them more done than medium-rare. It is traditional to cook one steak per person. However, a rib eye steak this thick can easily serve two people. If you have any leftovers, they are great in sandwiches the next day. This recipe can be made with other bone-in or boneless steaks.