Pan-Seared Steaks With Honey-Mustard Pan Juice
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Bobby Flay is the king of grilling, but here he utilizes the pan-searing method with delicious results. His recipe calls for Porterhouse steaks but you could probably use any good quality, thick steak. The pan juice is flavorful and a nice complement to steak. Be sure to use a nonreactive pan, such as stainless steel or enamel-coated cast iron. Uncoated cast iron or aluminum pans could react to the acids and cause changes in flavor. I hope you enjoy this easy and tasty steak recipe.
- Ready In:
- 30mins
- Serves:
- Units:
Nutrition Information
8
People talking
ingredients
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Marinade ingredients
- 2 shallots, finely chopped
- 1 1⁄2 cups chicken stock (homemade or low-sodium canned)
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1⁄4 cup parsley, coarsely chopped
- kosher salt & freshly ground black pepper, to taste
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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
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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RECIPE MADE WITH LOVE BY
@LifeIsGood
Contributor
@LifeIsGood
Contributor
"Bobby Flay is the king of grilling, but here he utilizes the pan-searing method with delicious results. His recipe calls for Porterhouse steaks but you could probably use any good quality, thick steak. The pan juice is flavorful and a nice complement to steak. Be sure to use a nonreactive pan, such as stainless steel or enamel-coated cast iron. Uncoated cast iron or aluminum pans could react to the acids and cause changes in flavor. I hope you enjoy this easy and tasty steak recipe."
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Wow! The steaks came out perfect...I used New York Strip steaks...the sauce is full of sweet tangy flavors...thanks for sharing your recipe...made for Autumn Fever tag game...
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Delish! I used rib eyes and loved the sauce on them. My grandson claims that he doesn't care for Dijon, but he sure devoured this. lol. Thanks Kathy for a nice keeper. Mad for ZWT8 France.
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OMG - this was so good! Made this for ZWT8 - France and it was amazing. I did as suggested and had everything prepped and ready - it made for a real easy time putting it together at the end. Unlike another reviewer, mine came out a bit on the mustardy side. The next time, will probably use a bit more honey. I served this with some other ZWT offerings, including Carrots Vichy Recipe #232735, and Classic Vinaigrette Recipe #307616. Yum!!! Thanks, Life is Good!
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