Dijon Cream Steak – Pan-Seared Steak with a Silky Dijon Mustard Cream Sauce

Dijon Cream Steak highlights the balance between a deeply seared steak and a smooth mustard cream sauce. The steak develops a rich golden crust in a hot skillet while remaining juicy inside.

Dijon mustard adds sharpness and depth, while cream softens the flavor and creates a silky texture. As the sauce reduces gently in the pan, it becomes glossy and coats the sliced steak beautifully.

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Ingredients (Serves 2)

2 strip steaks or ribeye steaks (about 1–1.25 inch thick)
1 tablespoon olive oil
Salt and freshly ground black pepper

For the Dijon cream sauce

2 tablespoons butter
2 cloves garlic, minced
¾ cup heavy cream
½ cup beef broth
1 tablespoon Dijon mustard
½ teaspoon black pepper
1 teaspoon fresh thyme

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Step-by-step cooking

Step 1 – Bring the steak to room temperature
Remove the steaks from the refrigerator about 20 minutes before cooking so they cook evenly.

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Step 2 – Season the steak
Pat the steaks dry with paper towels and season both sides generously with salt and freshly ground black pepper.

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Step 3 – Heat the skillet
Place a heavy skillet or cast iron pan over medium-high heat and add olive oil until shimmering.

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Step 4 – Sear the steak
Place the steaks in the skillet and cook without moving them for about 3–4 minutes until a deep golden crust forms.

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Step 5 – Flip and cook the other side
Turn the steaks and cook the second side for another 3–4 minutes depending on the desired doneness.

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Step 6 – Rest the steak
Transfer the steaks to a plate and allow them to rest for about 5 minutes so the juices redistribute.

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Step 7 – Build the sauce base
In the same skillet, melt butter and sauté minced garlic briefly until fragrant.

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Step 8 – Add cream and broth
Pour in heavy cream and beef broth, stirring gently to combine with the garlic.

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Step 9 – Add Dijon mustard
Stir in Dijon mustard and thyme. Allow the sauce to simmer until slightly thick and glossy.

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Step 10 – Slice and serve
Slice the steak against the grain and spoon the Dijon cream sauce over the top before serving.

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Pro Tips

Use a cast iron skillet for a better steak crust.
Simmer the sauce slowly to maintain a silky texture.
Resting the steak helps retain juices.

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Why This Performs

Deep caramelized steak crust
Glossy mustard cream sauce
Strong steak slicing visuals
Elegant plating contrast