Pan-Seared Steaks With Honey-Mustard Pan Juice Recipe

Name: Pan-Seared Steaks With Honey-Mustard Pan Juice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Season the steaks with salt and pepper.
3
Heat the oil in a large nonreative skillet, until almost smoking.
4
Cook the seasoned steaks until golden brown on one side, 3-4 minutes.
5
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.*.
6
Pour all but 1 tablespoon of oil from the pan, add the shallots and cook until soft, 2-3 minutes.
7
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.
8
Whisk in the mustard and honey and cook for another 2 minutes.
9
Add the parsley and season with salt and pepper.
10
Place steaks on a platter and drizzle with the sauce!

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Marinade ingredients, 2 shallots, finely chopped, 1 1/2 cups chicken stock (homemade or low-sodium canned), 2 tablespoons fresh lemon juice, and more.

Yes, Pan-Seared Steaks With Honey-Mustard Pan Juice falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan-Seared Steaks With Honey-Mustard Pan Juice

How did you like this recipe?

Frequently Asked Questions