GermanMedium · Hot
Bavarian Beef Steak with Parsley Butter and Mustard Glaze
A hearty Bavarian-style beef steak finished with a glossy mustard glaze and topped with fragrant parsley butter, served with caramelized onions.
Prep
20 min
Cook
25 min
Rest
5 min
Total
50 min
Method
Prep
1
Slice the yellow onion into thin rings and mince the garlic cloves.
Make the Parsley Butter
2
Sear the Steaks
4
Transfer steaks to a warm plate and tent loosely with foil to rest.
5
Heat cast-iron skillet over high heat until smoking. Add olive oil. Season steaks with salt and pepper. Sear steaks 3-4 minutes per side until internal temperature reaches 145°F (63°C) for medium-rare. Transfer to warm plate.
Build the Mustard Glaze
Finish and Serve
7
Drizzle any remaining mustard glaze from the pan over the top and serve immediately.
Caramelize Aromatics
8
In the same cast-iron skillet used for steaks, sauté sliced onions over medium heat for 8-10 minutes until golden. Add minced garlic and cook 30 seconds until fragrant.
D
Nutri-Score
Needs balance
A–E · lower is better · score 18
Calories
612
per serving
High in saturated fat · 19gHigh in salt · 1669mgCalorie-dense · 612 kcalHigh in protein · 32gLow sugar · 3g
Protein
32g
Carbs
7g
Fat
51g
Sat. fat
19g
Fiber
2g
Sugar
3g
Sodium
1669mg
Gluten FreeDairy Free ModifiedLow CarbHeart HealthyDiabetes FriendlyLow Sodium ModifiedHigh Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
23
per serving
ECarbonCEU all-round· carbon sets the grade
Water
0.8m³
Land
448Pt
Runoff
0.3g P
Beef Steak drives 99% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
3
Sour
2
Bitter
3
Spicy
Textures
CrispyTenderCreamy
Aromas
HerbalButteryPungentSavory
Kitchen Equipment
Primary Tool
Cast Iron SkilletCast Iron SkilletFrying PanChef KnifeCutting BoardTongsMeasuring SpoonsMeasuring CupsSpatulaAluminum FoilPaper Towels
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Sear steaks in cast iron at high heat (400-450°F) to develop proper crust. Ensure beef reaches minimum internal temperature of 145°F for medium-rare doneness. Rest steaks 5 minutes before serving.
Cross Contamination
Use separate cutting boards for raw beef and vegetables. Keep raw meat separate from ready-to-eat components like parsley butter. Sanitize all surfaces and utensils after handling raw beef.
Storage
Refrigerate leftover parsley butter within 2 hours. Store leftover beef steaks in airtight container at 40°F or below for up to 3-4 days. Reheat leftovers to 165°F before consuming.
Allergen Warning
This dish contains milk (butter) and mustard allergens. Notify guests of allergen content before serving. Ensure no cross-contact with allergen-free items during preparation and plating.
High Risk Population
Mustard can trigger severe allergic reactions in sensitive individuals. Elderly, immunocompromised, or young children should consume fully heated beef to minimum 165°F to eliminate potential pathogens.
Handling
Allow parsley butter to reach room temperature briefly before serving for optimal texture. Do not leave butter-based sauces at room temperature for more than 2 hours total (including preparation and service time).
Pro Tips
Technique
Bring your steaks to room temperature for at least 30 minutes before they touch the pan. Cold meat gives you a grey, uneven sear, and we are not having that.
Flavor Boost
Use a whole-grain mustard for the glaze — it gives you that proper Bavarian bite and texture that smooth mustard just cannot match.
Substitution
If you cannot find beef steaks, a thick pork loin chop works beautifully here. My Oma would have called it just as proper.
From the chef
This is the kind of steak my Oma would have made on a quiet Sunday evening when the Gasthaus had closed and we could finally sit down as a family — nothing showy, just a proper sear, that glossy mustard glaze she loved so much, and herb butter melting slow over the top. I built this recipe the way she taught me: three flavors that never fight each other — sharp mustard, sweet caramelized onion, and a handful of parsley to lift it all. Simple Alpine cookery, done with care.
TagsHeartyButteryMustardyBeef SteakParsley ButterCaramelized OnionsGerman CuisineParsley Butter ToppingWeeknight Dinner
AllergensMilkMustard
Source: generated · June 10, 2026