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Rub rib-eye with S&P, grape seed oil, fresh chopped parsley and light chipotle powder and place in fridge for 1-8 hours uncovered.

Meanwhile whip up some butter, mustard powder and Dijon mustard in a mini food process or bowl by hand.

Heat a grill plan on medium- high heat and cook the rib-eye to your preferred temp. When ready to serve add a dollop of the mustard butter. Pair with a side of frites!