Ribeye Steak with Mustard Sauce and Sarladaise Potatoes

Ingredients

• 2 pieces Ribeye steak (300 g each, at room temperature)
• 30 g Unsalted butter (cut into small cubes)
• 1 sprig Fresh rosemary (torn into large pieces)
• 2 cloves Garlic cloves (crushed)
• 1 sprig Fresh thyme (torn)
• 1 leaf Bay leaf
• 1 small Shallot (finely minced)
• 2 c. à soupe Dijon mustard
• 100 ml Liquid cream (35% fat)
• 1 c. à soupe Fresh flat-leaf parsley (for garnish, optional)
• to taste Salt
• to taste Ground black pepper
• 500 g Waxy potatoes (Charlotte type) (peeled, washed and sliced thick)
• 45 ml Goose or duck fat (about 3 tablespoons)
• 1 c. à café Herbes de Provence
• a pinch Espelette pepper (optional)

Instructions

1. Meat resting

   Remove the ribeye steaks from the refrigerator one hour before cooking and let them reach room temperature.

   Time: PT1H

2. Sear the steaks

   Heat the pan over high heat, add a drizzle of oil and sear each side of the steak for about 1 minute without touching them with a fork.

   Time: PT2M

   Temperature: feu vif

3. Aromatic cooking

   Reduce the heat to medium, add the butter, rosemary, crushed garlic, thyme and bay leaf. Cook the meat for about 10 minutes, turning regularly and basting with the melted butter.

   Time: PT10M

   Temperature: feu moyen

4. Rest the meat after cooking

   Remove the steaks, place them in a covered bowl (or under aluminum foil) and let rest for 5 minutes before slicing.

   Time: PT5M

5. Prepare the mustard sauce

   In the same pan, discard the herbs, add the minced shallot and sweat over medium heat until translucent (2‑3 min). Stir in the mustard, mix for 2‑3 min, then add the liquid cream. Simmer for 3‑4 min until thickened.

   Time: PT8M

   Temperature: feu moyen

6. Prepare the potatoes

   Peel the potatoes, wash them and cut into thick rounds about 1 cm thick.

   Time: PT10M

7. Cook the Sarladaise potatoes

   Heat the goose or duck fat in a large pan. Arrange the rounds in a single layer, season with salt and pepper and add a pinch of Espelette pepper if desired. Brown for 10 minutes over medium heat, then cover and cook over low heat for 20 minutes, stirring occasionally.

   Time: PT30M

   Temperature: feu moyen puis feu doux

8. Finish the potatoes

   Sprinkle with Herbes de Provence and, if desired, chopped fresh parsley. Mix gently.

   Time: PT2M

9. Slice the meat

   Slice the ribeye on a bias into slices about 1 cm thick.

   Time: PT5M

10. Plating and serving

    Arrange the steak slices on plates, drizzle with mustard sauce, place the potatoes beside them and sprinkle with fresh parsley or the bouquet garni used during cooking. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

45 g

Fat

35 g

Fiber

5 g

Ingredient Substitutions

• Instead of Unsalted butter: olive oil
• Instead of Shallot: sweet onion
• Instead of Dijon mustard: whole grain mustard
• Instead of Liquid cream (35% fat): thick crème fraîche
• Instead of Waxy potatoes (Charlotte type): Yukon Gold potatoes
• Instead of Goose or duck fat: olive oil

Equipment Needed

• Pan (large, preferably cast iron)
• Cutting board
• Chef's knife
• Basting spoon or ladle
• Bowl or mixing bowl to cover the meat
• Measuring spoons
• Kitchen tongs
• Serving plate

Critical Steps — Do Not Skip

• Sear the steaks without piercing them
• Baste the meat with the aromatised butter
• Properly thicken the cream sauce
• Covered cooking of the potatoes to achieve a tender texture

Chef Tips from the Video

• Let the meat rest before and after cooking for maximum juices.
• Use high‑quality butter and goose fat for an authentic flavor.
• Add a splash of white wine vinegar to the sauce to balance the richness of the cream.

Troubleshooting

Storage

Refrigerator: The sauce can be kept for 2 days in the refrigerator, gently reheated. The potatoes keep for 3 days in the refrigerator, reheated in a pan.

Freezer: Cooked steak freezes for 2 months, but texture is best fresh. The sauce freezes for 1 month.

Room temperature: Do not leave the dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑slice the potatoes and keep them in cold water until cooking.
• Prepare the sauce ahead of time and gently reheat before serving.