Pan-Seared Steaks With Honey-Mustard Pan Juice

Recipe by LifeIsGood
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Marinade ingredients
  • 2
    shallots, finely chopped
  • 1 12
    cups chicken stock (homemade or low-sodium canned)
  • 2
    tablespoons fresh lemon juice
  • 2
    tablespoons Dijon mustard
  • 1
    tablespoon honey
  • 14
    cup parsley, coarsely chopped
  • kosher salt & freshly ground black pepper, to taste
  • Steak ingredients
  • 4
    tablespoons extra virgin olive oil (you may use more or less, this is a guideline)
  • 4
    porterhouse steaks, about 22 ounces each (or T-Bone. Any good quality, thick, tender steak)
  • kosher salt & freshly ground black pepper, to taste
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DIRECTIONS

  • First, make sure you have all the ingredients for the honey-mustard pan juice measured out and ready to go, since you will need to make that quickly after taking your steaks out of the pan.
  • Season the steaks with salt and pepper.
  • Heat the oil in a large nonreative skillet, until almost smoking.
  • Cook the seasoned steaks until golden brown on one side, 3-4 minutes.
  • Turn over and continue cooking 4-5 minutes for medium rare. Your choice as to how you like your steaks done - adjust timing accordingly. *If your pan isn't big enough, you may need to cook your steak in batches. Don't overcrowd your pan.*.
  • Pour all but 1 tablespoon of oil from the pan, add the shallots and cook until soft, 2-3 minutes.
  • Add the stock and lemon juice and cook, stirring and scraping up the bits of meat stuck to the bottom of the pan, until reduced to about 1 cup.
  • Whisk in the mustard and honey and cook for another 2 minutes.
  • Add the parsley and season with salt and pepper.
  • Place steaks on a platter and drizzle with the sauce!
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