Pan-seared Steaks With Honey-mustard Pan Juice

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 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!