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Pan-Seared Steak with Mustard Seeds, Black Pepper, and Rosemary
We give meat an acidic finish to lighten and brighten flavors by finishing pan-fried steaks with a quick pan sauce made with whole-grain mustard, plus a little shallot and butter. The flavor combination was inspired by the late Floyd Cardoz’s “Flavorwalla.” Be sure the pan is off the burner when the butter is whisked into the sauce at the end so the butter doesn’t “break” and become watery.
4 to 6
Servings
30 minutes
Ingredients
-
1
tablespoon yellow mustard seeds
-
1½
teaspoons black peppercorns
Directions
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01In a spice grinder, pulse the mustard seeds, peppercorns, rosemary and 1 tablespoon salt until coarsely ground. Season the steaks on all sides with the mixture. In a 12-inch skillet, heat the oil over medium-high until barely smoking. Add the steaks and brown on both sides until the centers reach 120°F (for medium-rare). Transfer to a platter.
Reviews
February 25, 2023
Best flavor profile
Every family gathering request this before all other recipes
Hi All -
We apologize! This recipe was based on a version by Floyd Cardoz that included coriander and, in our version, we switched to black peppercorns. Unfortunately, that change wasn't updated in the title of the recipe. We have now updated the recipe to reflect the black pepper and removed the reference to coriander. We are so sorry about the confusion!
Best,
The Milk Street Team
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Hello, I have reviewed this recipe both in your print version that I received yesterday May-June 2021, and now online. In neither recipe, nor in the write-ups, can I see anything about coriander, even though it's in the title. I happen to like coriander seeds, and have used them with steak before, so I am curious why it is not included in the recipe, but is clearly in the title. Were they accidentally omitted? Thanks