Description
This Pastrami-style steak with mustard mayo recipe features perfectly seared sirloin or ribeye steaks served alongside flavorful browned sauerkraut and a tangy mustard mayonnaise. The steaks are pan-fried to your preferred doneness with butter and oil to create a uniform crust, while the sauerkraut absorbs the savory steak juices. A quick and delicious meal with a bold, hearty taste.
Ingredients
Scale
Steak and Seasoning
- 2 x 250g sirloin or ribeye steaks
- Sunflower or vegetable oil, for drizzling
- 50g butter
- Salt and freshly ground black pepper, to season
Mustard Mayo
- 2 tbsp mayonnaise
- 2 tsp English mustard
Sauerkraut
- 150g sauerkraut
Instructions
- Prepare the mustard mayo: In a small bowl, mix together 2 tablespoons of mayonnaise with 2 teaspoons of English mustard until smooth. Set aside for serving later.
- Season the steaks: Pat the steaks dry and season generously with salt and freshly ground black pepper on both sides to enhance flavor.
- Heat the pan and oil: Place a large frying pan over high heat. Add a drizzle of sunflower or vegetable oil and 50 grams of butter. Heat until the butter is sizzling and turning a nut brown color, which indicates it is ready for the steaks.
- Cook the steaks: Lay the steaks in the hot pan and cook for 1-2 minutes on one side. Turn the steaks and cook for another 1-2 minutes. Continue turning them every 1-2 minutes for a total cooking time of 6-7 minutes for rare, 8-9 minutes for medium-rare, or 10 minutes for medium. This method ensures even cooking and builds a uniform, flavorful crust.
- Rest the steaks: Transfer the cooked steaks to a board and let them rest for a few minutes to allow the juices to redistribute and keep the meat tender.
- Prepare the sauerkraut: While the steaks rest, add the sauerkraut to the same frying pan with the steak juices. Cook for 3-4 minutes over medium heat until the sauerkraut is heated through and slightly browned, absorbing the rich flavors left in the pan.
- Serve: Plate the steaks with the browned sauerkraut on the side or spooned over the top. Serve with the prepared mustard mayonnaise alongside for dipping.
Notes
- Use sirloin or ribeye steaks for tender, flavorful results.
- Adjust cooking times according to steak thickness and preferred doneness.
- Resting steaks is important to keep them juicy.
- Sauerkraut adds an acidic contrast that complements the richness of the meat and butter.
- English mustard gives the mayo a sharp, tangy kick enhancing the overall flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: pastrami-style steak, mustard mayo, sirloin steak, ribeye steak, sauerkraut, pan-fried steak, quick steak recipe, easy dinner
