Pan-Seared Ribeye Steak with Smoked German Sausage and Mustard Sauce
Juicy pan-seared ribeye steak served alongside smoky German sausage with a tangy mustard cream sauce, offering a Texas-meets-Bavarian flavor fusion. This american-inspired beef ready in about 30 minutes blends olive oil, unsalted butter, smashed garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 700 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 steaks (8 oz each), about 1-inch thick ribeye steak
- 8 oz, sliced into 1/2-inch rounds German smoked sausage
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves, smashed garlic cloves
- 3 tbsp Dijon mustard
- 1/2 cup heavy cream
- 1 tsp, chopped fresh thyme
- to taste salt
- to taste black pepper
Instructions
- Step 1: Season 2 ribeye steaks generously with salt and black pepper on both sides. Heat 1 tbsp olive oil in a heavy skillet over medium-high heat until shimmering.
- Step 2: Add steaks to the skillet and cook for 4 minutes on the first side without moving, then flip and add 2 tbsp unsalted butter and 3 smashed garlic cloves. Cook for another 3-4 minutes, spooning butter over steaks, until medium-rare. Remove steaks and tent with foil to rest.
- Step 3: In the same skillet, add remaining 1 tbsp olive oil and 8 oz sliced German smoked sausage. Sauté for 5 minutes until browned and fragrant.
- Step 4: Reduce heat to medium-low, stir in 3 tbsp Dijon mustard, 1/2 cup heavy cream, and 1 tsp chopped fresh thyme. Simmer sauce for 3 minutes until slightly thickened.
- Step 5: Plate steaks alongside the sausage and drizzle with the mustard cream sauce. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Ribeye Steak with Smoked German Sausage and Mustard Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Ribeye Steak with Smoked German Sausage and Mustard Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Ribeye Steak with Smoked German Sausage and Mustard Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Ribeye Steak with Smoked German Sausage and Mustard Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Ribeye Steak with Smoked German Sausage and Mustard Sauce?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
