Pan-Seared Steaks With Honey-Mustard Pan Juice
photo by teresas
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
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
-
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!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
-
Wow, wow, wow!!! This is one delicious steak recipe. I used a nice thick strip steak and it turned out to be one of the juiciest, most tender steaks I have ever had. I have never pan-seared a steak before -- I have always cooked them on the grill or in a grill pan. The times are right on for the perfect medium-rare steak. Don't even get me started on the sauce. The sauce was flavorful without being overpowering. I forgot to add the parsley and the sauce still turned out great. I don't know if it was the pan-searing or the sauce (I think it was probably a combination of both), but this was one of the best steaks I have had in a long time. Thanks for another great recipe, LifeIsGood. This one is going right into my Best of 2011 Cookbook. Made for May 2011 Aus/NZ Swap and Honor thy Mother - and be Gluten-Free, too! Tag Game.
see 2 more reviews
RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!