Ingredients
-
-
2
-
1 1/2
-
2
-
2
-
1
-
1/4
-
-
-
4
-
-
-
-
-
Directions
Pan-Seared Steaks With Honey-Mustard Pan Juice, 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., Wow! The steaks came out perfect…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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Steps
|
1
Done
|
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
Done
|
Season the Steaks With Salt and Pepper. |
|
3
Done
|
Heat the Oil in a Large Nonreative Skillet, Until Almost Smoking. |
|
4
Done
|
Cook the Seasoned Steaks Until Golden Brown on One Side, 3-4 Minutes. |
|
5
Done
|
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
Done
|
Pour All but 1 Tablespoon of Oil from the Pan, Add the Shallots and Cook Until Soft, 2-3 Minutes. |
|
7
Done
|
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
Done
|
Whisk in the Mustard and Honey and Cook For Another 2 Minutes. |
|
9
Done
|
Add the Parsley and Season With Salt and Pepper. |
|
10
Done
|
Place Steaks on a Platter and Drizzle With the Sauce! |
