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Keto Dinner

Mean Mr. Mustard Steak

I’ve always believed a great steak needs little more than salt and pepper, but this Mean Mr. Mustard Steak changed my mind. The sharp, grainy French mustard and sweet red onion create a crust that locks in juiciness, while the ribeye stays perfectly keto-friendly. It’s a dinner that feels indulgent without the carbs – and it comes together in under 30 minutes.

15 min Prep time 10 min Cook time 25 min Total time 4 Servings 420 Calories
Mean Mr. Mustard Steak

Ingredients

  • rib-eye steaks (1-inch thick)
  • /4 cup Montreal Steak Seasoning
  • /2 cup grainy French mustard
  • cup diced red onion, divided
  • tablespoons unsalted butter

Instructions

  1. Step 1

    Start by scoring both sides of each rib-eye in a shallow crosshatch pattern — I find this lets the seasoning sink in better. Generously season with the grill seasoning, pressing it into the scores. Then, using a brush or spoon, coat both sides with the grainy mustard, and firmly press half of the diced red onion onto one side. In a heavy skillet over high heat, melt the butter until it’s bubbling. Place the steaks onion-side down in the pan, and quickly press the remaining onion onto the top side. Sear for 4 to 5 minutes without disturbing them

  2. Step 2

    this creates that irresistible, peppery crust. Flip and cook the other side for another 4 to 5 minutes, or until an instant-read thermometer inserted into the center reads 125°F for a rosy medium-rare. Once done, transfer the steaks to a cutting board and let them rest for 5 full minutes — this step is crucial for keeping the meat juicy. Slice against the grain and serve alongside a fresh arugula salad or buttered asparagus for a complete keto meal.

Chef's Tip

I always pat the steaks completely dry before scoring them — any surface moisture will steam the meat instead of searing it. If you can’t find Moutarde de Meaux, a good whole-grain Dijon with a splash of white wine vinegar works beautifully.

Storage Tips

Leftover steak can be stored in an airtight container in the fridge for up to 3 days. Gently reheat in a warm skillet with a splash of beef broth to keep it from drying out.

Variation Tips

For a spicy kick, add a pinch of cayenne to the mustard. Pair with creamy cauliflower mash or a side of sautéed spinach to round out the meal.

Frequently Asked Questions