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Fresh Tomato Tart Recipe with Gruyere Cheese

By 13 Comments

Fresh tomatoes, a perfect tart crust, Dijon mustard and Gruyere cheese are just the beginnings to make this easy and flavorful tomato tart recipe. 

Fresh tomato tart with gruyere cheese in a rectangular tart pan.

Garden fresh tomatoes are a precious commodity. Aside from the ritualistic Bacon Lettuce Tomato Sandwich, sliced and seasoned with anything more than a few flakes of Maldon Salt almost seems disrespectful to their pure deliciousness.

As Summer goes on, I start adding them to salads, and then this happened. Ina Garten’s Tomato Tart. From her new cookbook, Cooking for Jeffrey, it’s a recipe from her friend Anna.

Annas Tomato Tart, Ina Garten tomato tart recipe

This is so good that I wanted to make it again, the very next day.

So good that this recipe is one more reason to mourn the absence of fresh garden tomatoes all Winter long.

I’ve had this recipe displayed on my recipe stand since last March. What was I waiting for?

Fresh garden tomatoes of course. And to perfect my tart crust making skills. Pate Brisee (tart crust) is one of the “practicals” that we’ve been working on at Culinary School.

If you’re one that purchases pre-made pie crusts at the grocery store, I urge you to reform and perfect your pie crust skills.

Well worth the trouble. And as soon as you practice a couple of times, it’s not much trouble at all. Not to mention your pride in a new skill set.

I took this to a pot luck BBQ party last week. Perfect!

Once it was out of the oven and cooled enough to handle, it traveled beautifully. And it’s great served warm or at room temperature.

Not to mention everyone raved about its flavor. Who can resist, garlic, parsley, thyme, gruyere cheese and Dijon Mustard.

Wonderful as a Summer side dish or appetizer. Ina’s recipe calls for making this in a sheet pan. I used my 81/2″ by 12″ tart pan. Let’s take a look:

For your convenience, this post includes affiliate links.

Fresh Tomato Tart Recipe

Easy fresh tomato tart recipe. Ina Garten recipe

I hope you give Ina Garten’s Fresh Tomato Tart recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite tomato tart recipe, let me know, I'd love to give it a try.

More Savory Appetizer Recipes

Fresh tomato tart with gruyere cheese in a rectangular tart pan.
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4.50 from 6 votes

Fresh Tomato Tart with Dijon and Gruyere

Fresh tomatoes, a perfect tart crust, Dijon mustard and Gruyere cheese are just the beginnings to make this easy and flavorful tomato tart. 
Prep Time45 minutes
Total Time30 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 8
Calories: 455kcal
Author: Lea Ann Brown

Ingredients

  • 1 Pie Crust Recipe, doubled
  • For the filling:
  • 2 ½ pounds Tomatoes Fresh firm, medium 2 ½-inch tomatoes, cored and sliced ¼ inch thick
  • 1 cup parsley leaves whole, fresh, lightly packed
  • ½ cup basil leaves Coarsely chopped, lightly packed
  • 3 large garlic cloves
  • 1 tablespoon thyme leaves
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper
  • ½ cup good olive oil
  • 6 tablespoons Dijon mustard
  • ¾ pound Gruyere cheese grated, 1 pound with rind
  • ½ cup plus 2 tablespoons freshly grated Italian Parmesan cheese

Instructions

  • Place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture plus the lemon zest over the tomatoes and toss gently. Set aside.
  • On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. I used an 8 ½″ by 12″ tart pan. Don’t worry if it doesn’t fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
  • Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving ½ cup for the top, and sprinkle with the ½ cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved ½ cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
  • Cool slightly, cut into squares, and serve warm or at room temperature.

Nutrition

Calories: 455kcal | Carbohydrates: 17g | Protein: 18g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 469mg | Potassium: 468mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2395IU | Vitamin C: 31.6mg | Calcium: 547mg | Iron: 2mg

Fresh Tomato Tart Recipe with Gruyere and Dijon Mustard … It’s what’s for a Summer Tomato Side Dish.

Spicy Mashed Potato Stuffed Poblano Peppers

By 10 Comments

Mashed potato stuffed peppers are a unique side dish for any main course. Roasted stuffed poblano peppers get a unique filling of spicy mashed potatoes. A poblano pepper side dish that brings pure excitement.

And if you’re a poblano pepper fan, take a look at my recipe for Chive Poblano Mashed Potatoes.

Roasted poblano peppers stuffed with spicy mashed potatoes.

What You Can Expect From This Recipe

Sometimes the tastiest food isn’t always the prettiest. But there’s something about the flavor and the aroma of a blackened and shriveled up roasted poblano pepper that makes me want to consume Mexican food for breakfast, lunch and dinner.

We made these easy mashed potato stuffed poblano peppers at Culinary School and I couldn’t wait to recreate it at home and share it with you.

Poblano peppers are roasted stove top until black and blistered and then stuffed with a mashed potato mixture of tangy goat cheese, Mexican salsa and dollop of spicy Sambal Olek sauce.

The final flavor result for this feisty smashed potato mix that’s earthy, savory and spicy that most certainly compliments that smoky roasted poblano pepper. A poblano pepper side dish that you’ll want to make over and over.

Let’s take a look:

The Process

Roasting baked potatoes to make stuffed poblano peppers.
  1. Step 1: For a more rustic flavored potato, we’ll oven roast russet potatoes in their skins, rather than peeling, cubing and boiling like we would for mashed potatoes. They’ll have a coarser texture and fuller potato flavor. Rub them with oil, sprinkle with coarse salt and bake until tender. About 1 hour, depending on the size of the potatoes.
Smashing potatoes to make stuffed poblano peppers.
Smashing potatoes to make stuffed poblano peppers.
  1. Step 2: Once the potatoes are cooked, let them cool for about 15 minutes. Using a knife, the skins can easily be removed. Place the potato flesh in a large bowl and add softened room temperature goat cheese.
  2. Step 3: Use a potato masher to blend the goat cheese and potatoes. No need to mash them to a creamy mashed potato consistency. Remember this is a rustic recipe.
Adding spicy ingredients to make potato stuffed poblano peppers.
Smashing potatoes to make potato stuffed poblano peppers.
  1. Step 4: Add the salsa, salt and the Sambal Oelek.
  2. Step 5: Use a potato masher to mix well. Taste and adjust for flavor. Add more Sambal Oelek is you want it spicier.
Mashed potato stuffed poblano peppers.
Adding butter to mashed potato stuffed poblano peppers.
  1. Step 6: Use a knife to make a slit in the roasted poblano peppers. Remove the large seed pod at the top and scrape out most of the seeds. Use a spoon to stuff each poblano with a good amount of the potato mixture. Place each stuffed pepper on a sheet pan.
  2. Step 7: Place a pat of butter on top of each of the mashed potato stuffed poblano peppers. 
Mexican mashed potatoes stuffed into roasted poblano peppers.
  1. Step 7: Bake 350 degrees for 30 minutes. If you’d like them browned, finish them under the broiler for just a minute.  Serve in your favorite festive Southwestern dish.
Roasting a poblano pepper on a gas stovetop.

How To Roast Poblano Peppers Stove-top

Place poblano peppers over medium high heat directly on gas stove grates. Use tongs to turn frequently until the skin is blistered. Place the blistered pepper in a plastic bag but don’t seal. Let them steam for about 15 minutes then remove skin. This can also be done on an outdoor grill.

Questions You May Have

What Type Of Potato Is Best For This Recipe?

Russet potatoes have a high starch content and are better for smashing or mashing. Save those Yukon Golds for frying or for soup recipes like this recipe for Hamburger Potato Soup.

Tips For Success

  • Allow one hour for goat cheese to come to room temperature.
  • Each Fall, when chile roasters are fired up, buy a good stash of roasted poblano peppers and keep them in the freezer. Much easier than roasting them yourself.

Tis the season. The chile roasters have fired up their propane and the smell of the Southwest is starting to fill the air here in Denver. So begins the endless parade of chile soups, chile quiches, and Southwest Ground Chicken Burgers. Rejoice! How about a mashed potato stuffed poblano chile pepper?

And if you love Mexican food as much as we do, don’t miss my Mexican Food Category. You’ll find lots of fabulous recipe to spice up your meal plans. Including the most popular Mexican food recipe on my site for Hatch Green Chili with Pork.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Spicy mashed potato stuffed poblano peppers.
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5 from 2 votes

Mashed Potato Stuffed Poblano Peppers

A lively potato dish that's easy to prepare with a high return on flavor. Mashed Potato Stuffed Poblano peppers are roasted then stuffed with mashed potatoes that have been flavored with pure excitement.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: Southwestern
Servings: 6
Calories: 275kcal
Author: Lea Ann Brown

Ingredients

  • 4 large Poblano pepers roasted and split in half
  • 6 medium Russet Potatoes baked
  • ¼ Cup Heavy cream
  • 4 ounce Log of Goat Cheese room temperature
  • ½ cup Mexican Salsa mild or medium
  • 1 Tablespoon Sambal Oelek
  • Salt and Pepper to Taste
  • 3 Tablespoons Butter divided into 6 chunks

Instructions

  • Bake potatoes at 350 degrees until tender.
  • Roast poblanos over open flame on your gas stove top. One by one, simply place the poblanos directly on the grates turning them often to get the black and blistered. 
  • When the poblanos are cool enough to handle, make a slit down the center of each pepper. Remove some of the seeds and a little bit of the veins if you’d like. This will make the peppers less spicy with heat. I don’t remove much of the blackened skin, because this is where the smoky flavor lies. If you must remove skin, do so with your hands. Don’t rinse the peppers under water. You’re rinsing away flavor.
  • Once cooked, let the potatoes sit for about 15 minutes, and when cool enough to handle, use a knife to remove the potato peel. The peel will come off easily in big strips. Scrape any large bits of potatoes from the peel. Add the potatoes and cream to a bowl and use a potato masher to mash until somewhat smooth. This is a rustic recipe, so they don't have to be creamy like mashed potatoes.
  • Mix in the goat cheese.
  • Add the salsa, salt and the Sambal Oelek. Mix well. Taste and adjust for flavor. Add more Sambal Oelek is you want it spicier.
  • With a spoon, stuff each poblano with a good amount of the potato mixture. Place each stuffed pepper on a sheet pan. Place a pat of butter on top of the mashed potatoes. 
  • Bake 350 degrees for 30 minutes. If you’d like them browned, finish them under the broiler for just a minute.  

Notes

Tips For Success:
  • Allow one hour for goat cheese to come to room temperature.
  • Each Fall, when chile roasters are fired up, buy a good stash of roasted poblano peppers and keep them in the freezer. Much easier than roasting them yourself.

Nutrition

Calories: 275kcal | Carbohydrates: 40g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 283mg | Potassium: 950mg | Fiber: 3g | Sugar: 2g | Vitamin A: 474IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 2mg

Spicy Mashed Potato Stuffed Poblano Peppers …They’re what’s for Dinner.

Sauteed Zucchini and Potato Skillet with Thyme

By 5 Comments

Sauteed zucchini and potato skillet. Simply flavored with thyme this Zucchini and Potato side dish is a beautiful Summer side dish. And a great way to showcase Summer Zucchini.

Sauteed Zucchini and Potato Skillet Side Dish.

My new favorite side dish takes less than 30 minutes to make, has just a few steps and finds a new use for our favorite prolific garden vegetable, zucchini.

This is wonderful, fantastic, simple and eloquent. And I couldn’t wait to reheat it for breakfast the next morning, just to prove I could eat it morning, noon and night.

Ways To Use Zucchini

Well it about that time. The time of year when Zucchini start showing up.  They mysteriously appear on your desk at work or on your front step.  They arrive like Secret Santa gifts.

And they’re never normal size like the ones commercially grown that you find at the store. These are more the size of small dogs.

And being the good stewards of our land, we do our best to use them. We start looking for recipes, zucchini bread, zucchini cake, sauteed zucchini, grilled zucchini, stuffed zucchini.

Well here’s a new one for you and it’s quite yummy! A zucchini and potato combo that we totally fell in love with.

Simple seasonings are garlic and thyme. And of course the salt and fresh ground pepper to taste.  

I enjoyed this recipe at a recent Sprouts Farmer’s Market event, hosted at the National Cattlemen’s Beef Association headquarters. An event that was all about cooking steak where I made this Grilled Ribeye Steaks with Spicy Mustard Sauce.

And it’s a great find. I inquired about the process and very easily recreated it at home. A perfect side dish for grilled steak – just sayin’.

Ready to work on your knife skills? Chopping zucchini and potatoes into small even pieces insures that the vegetables cook quickly, evenly and flavors blend consistently.

Let’s take a look at this sauteed potatoes and zucchini recipe.

Recipe for Zucchini and Potato Skillet with Thyme

Zucchini and Potato Skillet. A beautiful easy Summer vegetable side dish.

I hope you give this Zucchini and Potato Skillet recipe and try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite way to use zucchini, let me know, I’d love to give it a try.

More Summery Vegetable Side Dishes

If you’re on the hunt for side dishes, don’t hesitate to click on my category for Side Dishes. You’ll find lots of yummy choices including the most popular year-round side dish recipe on my site for Broccoli Cheez Whiz Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Sauteed Zucchini and Potato Skillet Side Dish.
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5 from 4 votes

Zucchini and Potato Skillet with Thyme

A beautiful fresh sauteed zucchini and potato side dish. 
Prep Time15 minutes
Cook Time15 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 279kcal
Author: Lea Ann Brown

Ingredients

  • 4 tablespoons neutral oil, (safflower or sunflower) divided
  • 1 ½ pounds waxy potatoes such as Yukon Gold, peeled, cut into ¾ inch cubes
  • 3 garlic cloves chopped
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons fresh thyme leaves
  • 1 ½ pounds zucchini cut into ½ inch slices or cubes

Instructions

  • Wash zucchini. Cut the zucchini lengthwise and and then cut those pieces lengthwise. With a knife, gently remove the seeds leaving as much flesh as you can. Salt, cover with a clean cloth and set aside.
  • Heat 3 tablespoons oil in a non-stick skillet over medium-high heat. Add potatoes and cook until light golden brown on one side, 3-4 minutes. Season with Kosher Salt and fresh ground pepper. Using a spatula, toss potatoes and cook until light golden brown on all sides and cooked through, 8-10 minutes longer. Add garlic and cook until fragrant.
  • Add thyme; toss to coat. Transfer potatoes to a large bowl; set aside and keep warm.
  • Uncover zucchine and slice. 
  • Heat remaining 1 tablespoon oil in same skillet. Add zucchini and cook until light golden brown and tender but not mushy, about 5 minutes. Add to bowl with potatoes and gently toss to combine. Taste and adjust flavor with salt and pepper. Serve warm.

Nutrition

Calories: 279kcal | Carbohydrates: 34g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 45mg | Potassium: 1248mg | Fiber: 5g | Sugar: 6g | Vitamin A: 506IU | Vitamin C: 51mg | Calcium: 62mg | Iron: 2mg

Zucchini and Potato Skillet … It’s what’s for a Side Dish

Grilled Ribeye Recipe with Spicy Mustard Sauce

By 5 Comments

Fire up the grill and get ready for a steak night that goes beyond the basics. This grilled ribeye recipe pairs rich, marbled beef with a bold, spicy mustard sauce that cuts through the fat in all the right ways. Fast, flavorful, and designed for anyone who wants a restaurant-worthy steak with minimal fuss and maximum payoff. Whether you’re hosting friends or treating yourself, this ribeye recipe is all about big flavor made simple.

Grilled ribeye recipe with spicy mustard sauce.

Table of contents

Why Ribeye and Spicy Mustard Work

Ribeye steaks are famous for their perfect amount of marbling which makes them America’s favorite steak for grilling. Big beefy flavor, tender and juicy, quick and easy to cook, it’s a steak griller’s dream. Simply seasoned with salt and pepper, it’s delicious on it’s own.

But if you’re looking for a sauce recipe for grilled ribeyes, a mustard sauce is simply a fantastic pairing for a grilled steak. A creamy, spicy mustard sauce is an excellent partner because of the way it’s key components balance and contrast the rich, smoky flavor and texture of the steak.

Here’s a breakdown of the flavor dynamics at play:

  • The acidic “zing“: Mustard get’s its punchy flavor and tang from acidic liquid such as vinegar or white wine (like in Dijon mustard).
  • Pairing Effect: The acidity in the sauce cuts through the richness of the beef and any rendered fat. Which will prevent the dish from feeling too heavy. It’s also cleanses the palate, making each bite of steak taste fresh and flavorful.
  • Mayo’s Role: Mayonnaise adds a luxurious, velvety texture and a layer of smooth fat. It also mellows the strong sharp bite of the mustard and binds flavors together. Perfect for a perfectly cooked ribeye.
  • The Spicy Kick: Spicy Mustard is made with brown/whole grain mustard seeds and sometimes includes a bit of added horseradish, which provides a bit of warm heat. An added shake or two of your favorite hot sauce will most certainly wake up those taste buds and compliment the smoky flavor of the Maillard reaction crust.
  • A Little Bit Of Sweet and Savory: Ketchup adds a bit of sweet balance to the sauce, and Worcestershire brings savory umami.

In short, it’s a classic culinary strategy. The sauce is acidic and spicy to cut the fat and creamy to balance the heat. It’s basically addictive with flavor.

National Cattlemen's Association Beef Council in Centennial, Colorado

This recipe is compliments of the chefs at The National Cattlemen’s Beef Association where I was invited to attend a demonstration and steak cooking class in their state of the art on-site kitchen.

Ingredients You’ll Need

Ingredients to make grilled ribeye steak recipe with spicy mustard sauce.

Best Ribeye For Grilling – Which Cut To Buy

  • Thick Cut: Choose steaks that are at least 1″ to 1 1.5″ thick as they’re easier to control on the grill. It’s easier to get a good crust without overcooking the center.
  • Marbling: Look for a well marbled steak for more flavor and tenderness. Higher grades like USDA Prime are a good choice.
  • Bone-In vs. Boneless: You can choose either. Anytime there’s a bone involved with cooking any meat, there’s bound to be more flavor. However, I prefer a boneless ribeye steak, simply because it’s easier to handle and the grilling process results in more even cooking. The bone creates more heat for the meat immediately surrounding it.

Ingredients For The Mustard Sauce

  • Ketchup, Worcestershire Sauce, Spicy Mustard, Mayo, Hot Sauce and Steak Sauce.
  • About the spicy ingredients: Hot Sauce: Use your favorite brand. We’re Cholula fans, as well at Tabasco Sauce. Steak Sauce: We’re A-1 loyal, but use your favorite brand.

Step by Step Instructions – It’s So Easy

Homemade spicy mustard sauce for Ribeye steaks.
  1. Step 1: Prepare the Spicy Mustard Sauce: Simply combine all of the ingredients in a small bowl, to make the spicy mustard sauce. Use a whisk to make quick work of that blending. Set aside and grill the steaks.
Ribeye steaks on the grill.
  1. Step 2: How to Grill a 1.5″ Ribeye: Preheat a grill to 500 degrees to get those grates nice and hot. Turn the heat down to 350 – 400 degrees.
  2. Pat room temperature steaks dry with a paper towel.
  3. Step 3: Season the steaks. We like to use Montreal Steak Seasoning, or simply use salt and freshly ground black pepper.
  4. Place steaks on the sizzling grill grates. Cook, without moving, for about 5 minutes. Turning only once, turn the steaks and cook according to desired doneness. Make sure you have some good crusty grill marks before turning the steaks the first time. And use a digital meat thermometer to determine the interior temperature of the steak. If the steaks have a good crust, but the thermometer indicates it’s too rare for you, move the steaks to indirect heat, close the lid and let the heat continue to cook the interior.

Pro Tip: Once the steak is cooked, tent loosely with foil. Letting the meat rest will allow the steak to absorb it’s juices. Keeping the meat nice and fork tender. It will also help keep that crust nice and crisp.

Guide To Steak Cooking Temperatures

  • Rare: (cool red center) 115 - 120 degrees F
  • Medium rare: (red center) 115 - 120 degrees F
  • Medium: (warm pink center) 125 - 130 degrees F
  • Medium well: (slightly pink center) 140 - 145 degrees F
  • Well done (little or no pink) 155 degrees F

Internal temperatures will rise 5 degrees during the rest time.

Ribeye Grill Time

How long should you cook a ribeye steak? Ribeyes are usually cut about 1.5 inches thick. Cooking over medium high heat, they should cook in about 10 minutes. Five minutes per side. It’s best to use a digital real meat thermometer to achieve desired doneness. 135 degrees will give you a medium rare steak. Perfect in our books. At this temperature, the meat stays tender and juicy.

Tips For Success

  • Let the steak come to room temperature before grilling. A room temperature ribeye steak will grill more evenly.
  • Pat the ribeyes dry before placing it on the grill. A drier steak will result in a better crust, which is called Maillard reaction. It’s what’s brings that toasty smoky flavor that we all desire in a perfectly grilled steak.
  • Resting: Don’t skip the resting period for the steak. Lightly tented with foil, allows the juices to redistribute. This prevents the juices from running all over the plate or platter when slices.

The Best Sides For This Grilled Ribeye Recipe

  • Steak and potatoes are a classic combination. Try these Crockpot Garlic Butter Baked Potatoes. Everyone loves scalloped potatoes, take a look at this recipe for Scalloped Potato Casserole.
  • A fresh green salad is always a welcome side dish for grilled ribeyes.
  • A nice vegetable side dish for ribeyes would be this Creamy Zucchini Squash Casserole, or a simple Green Vegetable Medley.
  • Looking for make-ahead cookout style side dishes? A Classic Potato Salad is always welcome alongside a steak. Or a Macaroni Salad is one of America’s favorite side dishes. Take a look at this Amish Macaroni Salad for instance.
  • Wine: A bold red wine is customary to serve with grilled steaks. Their bold tannins cut through the richness and cleanse the palate. I personally prefer California cabs, or a high quality French Bordeaux. You can also find American wines that are made in Bordeaux style. Syrah/Shiraz: Are bold red wines with smoky, peppery, dark fruit notes. Very nice wines for steaks. Argentinean Malbecs are less tannic but still a good choice for steak.
  • My Personal Wine Recommendation: thanks to extensive Wine training during my time in Culinary School, may I suggest a Zinfandel for this particular grilled ribeye recipe. Zinfandel wine is most flexible, it’s fruit and spice will pair well with the whole dish. While a Syrah/Shiraz will really compliment the smoky grilled notes of the grilled steak.

Make Ahead, Storage and Reheating

  • Sauce: You can make the Mustard Steak Sauce up to two days in advance. Store covered in the refrigerator until ready to use. Allow an hour at room temperature before serving with the steak. You don’t want to serve a cold sauce.
  • Steaks: Unless you’re experienced in using a sous vide machine, there’s not a good way to prepare the steaks in advance. I’ve never owned a sous vide, but I like this article. A comprehensive guide on how to use a sous vide for pan seared or grilled steaks.
  • Storage and Reheating: Store any leftover sauce for up to a week in the refrigerator. Store leftover cooked steak in an airtight container for up to four days in the refrigerator. To reheat the steak, first bring it to room temperature. Heat an oven to 250 degrees. Place the steak on a sheet pan with an elevated wire rack so air can surround the steak. Heat for about 15 minutes. You don’t want to cook the steak, but you want it warm enough to eat.
  • Leftover Steak: I personally like to bring the leftover steak to room temperature, then thin slice and place it over greens for a Steak Salad.

FAQ’s

Can I Cook Ribeye Steaks Stovetop?

Don’t have a grill? You most certainly can cook this steak indoors. Use a heavy skillet like a cast iron, or a French Carbon Steel Pan. A grill pan is also a good choice here. Which ever pan you choose, get the pan nice and hot. Add a couple tablespoons butter or canola oil and place the seasoned ribeye steaks into the hot pan. Cook about 5 minutes per side or until cooked to desired doneness. You can also briefly sear them well on both sides and finish in a 375 degree oven. Again, use a digital read thermometer to determine doneness. Disclaimer: I am an Amazon Affiliate Member. If you purchase the french carbon steel pan using the link above, I receive a small commission at no extra charge to you.

How Many People Will One Ribeye Steak Feed?

Ribeye steaks are routinely large steaks, weighing in at about 12 ounces. Which in my books, one steak will feed two people. Especially if you’re serving heavy side dishes, like Baked Potatoes. When it’s just my husband and myself, I grill one steak and we split it. If you’re entertaining, it’s awkward to slice the steak in half and divide it, so serve one steak per person, or neatly slice the steaks in ½″ slices and serve the slices on a platter to be passed at the table.

Can I Use This Mustard Sauce for Other Grilled Steaks?

New York Strip steaks are a good choice. Flank or skirt steaks make a great partner. Flavorful but slightly tougher, the mustard sauce will enhance the experience.

Grilled Ribeye Recipe with Spicy Mustard Sauce

Presentation Tip: Transfer the spicy mustard sauce to a squeeze bottle and squeeze dots of increasing size on each plate. Arrange sliced steak and grilled new red potatoes on the plates. Garnish with scallions or chives.

This grilled ribeye steak recipe is tender, juicy and a special recipe that’s so easy to prepare. With good marbling, and natural beefy flavor, a grilled ribeye steak is a no fuss easy dinner with a special fancy restaurant feel.

More Grilled Steak Recipes

And don’t miss my Beef Category for more Steak, Roast and Burger recipe ideas. Including the most popular steak recipes on my site for articles on my site for Beef Tagliata. An Italian Flank Steak recipe that will WOW your crowd.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Grilled ribeye recipe with spicy mustard sauce.
Print Recipe
5 from 1 vote

Grilled Ribeye Recipe with Spicy Mustard Sauce

This grilled ribeye recipe pairs rich, marbled beef with a bold, spicy mustard sauce that cuts through the fat in all the right ways. Fast, flavorful, and designed for anyone who wants a restaurant-worthy steak with minimal fuss and maximum payoff.
Prep Time10 minutes
Cook Time12 minutes
Resting time10 minutes
Total Time10 minutes
Course: Main Course Beef
Cuisine: American
Servings: 4
Calories: 522kcal
Author: Lea Ann Brown

Ingredients

  • 4 Ribeye Steaks
  • 3 Tablespoons Spicy Brown Mustard
  • ¼ Cup Ketchup
  • 1 Tablespoon Mayonnaise
  • 2 teaspoons Steak Sauce
  • 2 teaspoons Worchestershire Sauce
  • 1 dash Hot Sauce

Instructions

  • For the mustard sauce: Whisk all ingredients together in a small bowl. Set aside.
  • Season the steaks. We like to use Montreal Steak Seasoning, or simply use salt and pepper. Or for a real treat, try one of our favorite pepper blends, Savory Spicy Whiskey Barrel Smoked Black Pepper.
  • Heat grill to 500 degrees, then turn down the heat to 350.
  • Place steaks on the hot grates and cook, turning once. Cook until a meat thermometer registers 135 degrees for medium rare (recommended) 150 degrees for medium.

Notes

Tips For Success: 
  • Let the steak come to room temperature before grilling. A room temperature ribeye steak will grill more evenly.
  • Pat the ribeyes dry before placing it on the grill. A drier steak will result in a better crust, which is called Maillard reaction. It’s what’s brings that toasty smoky flavor that we all desire in a perfectly grilled steak.
  • Resting: Don’t skip the resting period for the steak. Lightly tented with foil, allows the juices to redistribute. This prevents the juices from running all over the plate or platter when slices.
  • Presentation Tip: Transfer the spicy mustard sauce to a squeeze bottle and squeeze dots of increasing size on each plate. Arrange sliced steak and grilled new red potatoes on the plates. Garnish with scallions or chives.

Nutrition

Calories: 522kcal | Carbohydrates: 6g | Protein: 46g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 139mg | Sodium: 466mg | Potassium: 692mg | Fiber: 1g | Sugar: 4g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 4mg

Grilled Ribeye Recipe with Spicy Mustard Sauce … It’s what’s for dinner.

Steamed Mussels with White Wine Pernod Broth

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Making mussels at home is an easy task. Especially when you have one of the best Chefs in Denver show you how. Cook Street Mussels with White Wine Pernod Broth. Make sure you have a loaf of French Bread to soak up every bit of that luscious broth.

Steamed mussels in white wine pernod sauce served with French bread.

You’re probably wondering how on earth us landlocked Coloradoans can possibly enjoy fresh seafood on a regular basis? We have Seattle Fish Company to thank for that. Back in 1905 Mose Iacino’s family made the move from Italy to Colorado in search of a better life. At sixteen he created the Seattle Fish Company and a way to transport fresh fish to Colorado. In his system fish were packed in ice and sawdust, and shipped via rail car with the ice replenished at stops along the way.

Today, fresh and frozen seafood, packed in special shipping containers to preserve quality, is transported to Denver seven days a week from hand-selected suppliers on the American coasts and in port cities around the world.

I see Seattle Fish delivery trucks all over Denver, but had no idea the history of this entrepreneur, nor knew it was a Denver based company. I suppose Denver Fish Company just wouldn’t have been the best marketing idea.

We learned about Seattle Fish Company this week in school as we were cutting off the heads of Striped Bass, which unbeknownst to me are farm raised by Colorado Catch in the San Luis Valley. Fresh and sustainable. How wonderful that landlocked doesn’t mean we’re just about meat and potatoes.

Easy mussel recipe cooked in wine and butter

Mussels were also part of our learning syllabus this week at Culinary School. Oh sure, I’ve enjoyed them at restaurants many times. I tried to cook them at home exactly once, but felt uncomfortable about my knowledge and skill set regarding this creature in a shell…that was alive. Until now.

Thanks to Chef Christino Griego, I’ve all of a sudden become confident about cooking mussels. So easy, so affordable and so delicious. They’ll be making a regular appearance in my kitchen.  

Let’s take a look and the flavor profile set in motion by Chef Christino.

Mussels with White Wine Pernod Broth

Easy mussel recipe steamed in butter and wine

I hope you give this mussels recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a favorite mussels that you make at home, let me know, I’d love to give it a try.

More Restaurant Quality Seafood Recipes

Looking for more elegant impressive and light sea food dinner ideas?

And if you’re looking for more seafood recipes, don’t miss my seafood category. You’ll find a ton of great recipe ideas. Including the most popular seafood recipe on my site for Heavenly Halibut.

Steamed mussels in white wine pernod sauce served with French bread.
Print Recipe
5 from 2 votes

Steamed Mussels in White Wine Pernod Broth

Mussels are easy to make at home. All you need is some white wine, butter and herbs.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course Seafood
Cuisine: French
Servings: 2
Calories: 517kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Fresh Mussels
  • 1 Tablespoons Parsley fine chopped
  • 2 Tablespoons Chives fine chopped
  • 1 large shallot peeled and minced
  • 4 Tablespoons butter
  • ½ bottle White wine
  • 2 Tablespoons Pernod
  • 1 cup Cherry Tomatoes different colors, and halved
  • salt and pepper to taste.

Instructions

  • When you purchase mussels, transfer them from butcher paper to a bowl and cover with ice. Store in refrigerator until ready to use. 
  • When ready to cook, sort through mussels for any cracked shells. Discard any mussels with cracked shells. If you find a shell that is open, lightly tap the shell on a hard surface. If the shell doesn’t close, discard. This means the mussel is dead. Also look for any beards. Pull and remove the beards.
  • Heat a Dutch Oven over medium high heat. Add butter. When butter is melted, add parsley, chives, and shallot. Pour in the mussels and add half of the wine. Cover with lid and cook for 2 – 3 minutes.
  • Uncover and stir mussels and ingredients well. Add the rest of the wine and cover.
  • Cook for about 5 minutes more. All shells should be open. If a shell doesn’t open, discard. 
  • Add Cherry Tomatoes and the Pernod.  Stir well. Serve immediately with sliced French Bread.

Notes

So many flavors of compound butter would work well with this. We have used Lobster Butter and Tequila Butter = delicious.

Nutrition

Calories: 517kcal | Carbohydrates: 15g | Protein: 15g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 93mg | Sodium: 551mg | Potassium: 707mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1548IU | Vitamin C: 32mg | Calcium: 62mg | Iron: 6mg

Steamed Mussels With White Wine Pernod Broth …They’re what’s for Dinner.