Mustard-Crusted Steak (Juicy & Caramelized in 10 Mins)
Replace your usual grill with an American 'Rub'! Brown sugar and mustard coat the ribeye, and at 400°F they create a seal of pure flavor in 10 minutes, keeping the beef super soft inside.
Mustard-Crusted Steak (Juicy & Caramelized in 10 Mins)
Replace your usual grill with an American 'Rub'! Brown sugar and mustard coat the ribeye, and at 400°F they create a seal of pure flavor in 10 minutes, keeping the beef super soft inside.
Ingredients
- 2 tender ribeye steaks (approx. 8 oz each)
- 0.7 oz light brown sugar
- 0.35 oz English mustard powder
- Coarse sea salt and freshly cracked black pepper
Instructions
Allow meat to reach room temperature by removing it from refrigeration 30 minutes prior to cooking, ensuring even thermal distribution.
Combine sugar, mustard powder, coarse salt, and cracked pepper in a small vessel.
Apply dry rub generously to both surfaces of the steaks, ensuring firm adhesion by manual pressure.
Position meat on the preheated cooking apparatus rack.
Cook at 400°F for 10 minutes, inverting the product at the midpoint of the cooking cycle. A medium doneness is typically achieved at 8 minutes.
Nutrition Facts
Amount per 1 servingChef's Tip
"Elevated initial thermal exposure facilitates the retention of internal moisture within the meat's cellular structure, thereby mitigating desiccation."