Ever crave that perfect restaurant steak—crispy char, juicy center, rich buttery sauce—but get cold feet when it’s time to make it at home?
Yeah, same. But this grilled steak with mustard-pepper sauce changed the game for me.
It’s surprisingly simple: no marinade, no stress, and a sauce so good you’ll want to put it on everything. Whether it’s a low-key Tuesday or a special dinner with people you actually like, this recipe’s got range.
Why This Recipe Stands Out
What makes this recipe so remarkable is its simplicity paired with a gourmet flair. A good steak needs little more than salt, pepper, and proper technique to shine, but the mustard-pepper sauce elevates it to another level.
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The creamy, tangy sauce balances the rich, smoky flavors of the steak, creating a combination that will impress even the most discerning palate.
Even if you’re new to grilling, this recipe is designed to guide you every step of the way. With detailed tips and straightforward steps, you’ll have no trouble achieving perfectly grilled steak every time.
Tips for Grilling the Perfect Steak
To master this recipe, there are a few key techniques to keep in mind:
- Generous Seasoning: Don’t skimp on the salt and pepper. Seasoning liberally ensures a flavorful crust.
- Rest the Steak: Letting your steak rest before and after cooking allows the juices to redistribute for maximum tenderness.
- Use a Thermometer: An instant-read thermometer takes the guesswork out of cooking steak. Aim for medium-rare at 130°F to 135°F, medium at 140°F to 145°F, or medium-well at 145°F to 150°F.
With these simple tips, you’ll nail the doneness and flavor of your steak every time.
The Magic of Mustard-Pepper Sauce
The mustard-pepper sauce is what transforms this easy recipe into something truly unforgettable.
A mix of butter, stone-ground mustard, fresh lemon juice, and rosemary creates a complex yet approachable flavor profile. It’s quick to prepare and pairs beautifully with the grilled steak.
The best part? This sauce isn’t limited to steak. You can drizzle it over roasted vegetables, grilled chicken, or even potatoes to add a touch of sophistication to any meal.
Substitutions & Customizations
This recipe is as flexible as it is delicious. Here are a few ways to make it your own:
- Different Cuts of Steak: While New York strip steaks are recommended, ribeye or sirloin work wonderfully as well.
- Dietary Adjustments: Swap butter for a plant-based alternative to make the sauce dairy-free.
- Extra Spice: Add a pinch of chili flakes or cayenne for a little heat.
Whether you’re tailoring the recipe to fit your diet or experimenting with new flavors, it’s easy to customize to your preferences.
Pro Tips for Success
- Make sure your grill is preheated to medium-high heat before adding the steak to ensure those beautiful grill marks.
- Tent the steak with foil after cooking to keep it warm and juicy while you prepare the sauce.
- If you’re cooking for a crowd, prepare the mustard-pepper sauce ahead of time and reheat it gently before serving.
These tips will make the recipe even more foolproof, so you can enjoy stress-free cooking and flawless results.
Why You’ll Keep Coming Back to This Easy Recipe
The balance of bold flavors and approachable steps makes this recipe a go-to for busy weeknights, date nights, or dinner parties. Once you try it, you’ll see why it’s destined to become a favorite in your lineup of steak recipes.
So fire up the grill, grab your ingredients, and get ready to savor a meal that feels indulgent without requiring hours in the kitchen. This is an easy recipe you’ll return to again and again.
Easy Grilled Steak Recipe with Mustard-Pepper Sauce
Equipment
- Grill or grill pan
- Instant-read thermometer
- Small saucepan
Ingredients
For the Steaks:
- 2 16-ounce, 1¼- to 1½-inch-thick New York strip steaks
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For the Mustard-Pepper Sauce:
- ½ cup 1 stick unsalted butter, cut into 8 pieces
- 1½ tablespoons stone-ground mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon coarsely ground black pepper
- Pinch of fine sea salt
- 2 sprigs of fresh rosemary
Instructions
- Prep the Steaks: Take the steaks out of the fridge 20 to 30 minutes before cooking to let them come to room temperature. This step helps them cook more evenly.
- Heat the Grill: Preheat your grill to medium-high heat.
- Season and Grill: Coat the steaks thoroughly with the kosher salt and ground black pepper. Place them on the hot grill and immediately lower the heat to medium. Let the steaks cook for 4 to 5 minutes on one side until a deep brown crust forms. Flip the steaks and cook them for an additional 4 to 8 minutes, depending on how well-done you prefer them. Use an instant-read thermometer to monitor the temperature; remove the steaks from the grill when they are 5° to 10°F below your target doneness.
- Rest the Steaks: Set the cooked steaks on a plate, loosely covering them with foil, and allow them to rest for about 10 minutes. This resting period locks in the juices.
- Prepare the Sauce: In a small saucepan, combine the butter, mustard, lemon juice, black pepper, and sea salt. Set the heat to low and whisk constantly for 2 to 3 minutes, ensuring the butter melts completely and the sauce begins to lightly steam (avoid boiling to keep it smooth). Once steam appears, remove the pan from the heat. Add the rosemary sprigs and let them infuse the sauce for about 30 seconds, then discard them. Keep the sauce warm until serving.
- Serve: Slice the steaks across the grain for maximum tenderness and arrange the slices on a serving platter. Drizzle the mustard-pepper sauce generously over the steak or serve it on the side for dipping. Enjoy immediately!
Notes
- Medium-rare: Remove at 130°F to 135°F (will rise to 140°F when served).
- Medium: Remove at 140°F to 145°F (will rise to 150°F when served).
- Medium-well: Remove at 145°F to 150°F (will rise to 155°F when served).
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.