Honey-Mustard Glazed Pan-Seared Porterhouse Steaks
Elevate your steak experience with this exquisite Honey-Mustard Glazed Pan-Seared Porterhouse recipe. Perfectly suited for a weeknight dinner or a special occasion, this dish combines the robust flavors of thick, tender porterhouse steaks with a luscious honey-mustard pan sauce. Bobby Flay's technique ensures a beautifully seared crust while maintaining a juicy interior. The rich and tangy sauce, infused with shallots, chicken stock, and fresh herbs, delights the palate and transforms a simple steak into a gourmet meal. Serve it alongside sautéed vegetables or your favorite potato dish for an unforgettable dining experience!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Shallots
2 (finely chopped)
Chicken stock
1 1/2 cups (homemade or low-sodium canned)
Fresh lemon juice
2 tablespoons
Dijon mustard
2 tablespoons
Honey
1 tablespoon
Parsley
1/4 cup (coarsely chopped)
Kosher salt
to taste
Freshly ground black pepper
to taste
Extra virgin olive oil
4 tablespoons
Porterhouse steaks
4 (about 22 ounces each)
Instructions
1
Prepare all ingredients for the honey-mustard pan sauce ahead of time to ensure a seamless cooking process.
2
Generously season both sides of the porterhouse steaks with kosher salt and freshly ground black pepper.
3
In a large nonreactive skillet, heat the extra virgin olive oil over medium-high heat until it shimmers and is nearly smoking.
4
Carefully place the seasoned steaks in the skillet and sear without moving them for 3-4 minutes, or until a golden-brown crust forms.
5
Flip the steaks and continue cooking for another 4-5 minutes for medium-rare. Adjust cooking time to achieve your preferred doneness. If your skillet is not large enough, cook the steaks in batches to avoid overcrowding.
6
Once cooked to your liking, transfer the steaks to a platter and cover loosely with foil to keep warm.
7
Pour off all but 1 tablespoon of the oil from the skillet, then add the finely chopped shallots. Sauté for 2-3 minutes until they are softened and fragrant.
8
Deglaze the pan by adding the chicken stock and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the mixture to simmer until it reduces to about 1 cup.
9
Whisk in the Dijon mustard and honey, cooking for an additional 2 minutes until the sauce thickens slightly.
10
Stir in the coarsely chopped parsley and season the sauce with additional salt and pepper to taste.
11
Drizzle the flavorful sauce over the steaks before serving and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is Honey-Mustard Glazed Pan-Seared Porterhouse Steaks.
Which chef's technique is used for this recipe?
The technique is inspired by Bobby Flay.
What type of steak is required?
The recipe calls for porterhouse steaks.
How many steaks are used in this recipe?
The recipe uses four steaks.
What is the approximate weight of each porterhouse steak?
Each steak should be about 22 ounces.
What is used to season the steaks?
The steaks are seasoned with kosher salt and freshly ground black pepper.
What type of oil is used for pan-searing?
Extra virgin olive oil is used.
How high should the heat be when heating the oil?
The oil should be heated over medium-high heat until it shimmers and is nearly smoking.
How long should the first side of the steak sear?
The steaks should sear for 3-4 minutes without moving until a golden-brown crust forms.
How long should the second side of the steak cook for medium-rare?
The second side should cook for 4-5 minutes.
What should I do if the skillet is not large enough for all steaks?
Cook the steaks in batches to avoid overcrowding the pan.
How should the steaks be kept warm after cooking?
Transfer them to a platter and cover loosely with foil.
How many shallots are needed for the sauce?
The recipe requires 2 finely chopped shallots.
How much oil should remain in the skillet to sauté the shallots?
Pour off all but 1 tablespoon of the oil.
How long do you sauté the shallots?
Sauté them for 2-3 minutes until they are softened and fragrant.
What liquids are used to deglaze the pan?
The pan is deglazed using chicken stock and lemon juice.
How much chicken stock is needed?
The recipe calls for 1.5 cups of chicken stock.
What should be used to scrape the browned bits from the skillet?
A wooden spoon should be used.
To what volume should the stock and lemon juice mixture reduce?
It should simmer until it reduces to about 1 cup.
What kind of mustard is used in the glaze?
Dijon mustard is used.
How much honey is included in the sauce?
The recipe uses 1 tablespoon of honey.
How long do you cook the sauce after adding mustard and honey?
Cook for an additional 2 minutes until the sauce thickens slightly.
What fresh herb is stirred into the sauce at the end?
A quarter cup of coarsely chopped parsley is added.
When do you add the final seasoning to the sauce?
Season with additional salt and pepper to taste after adding the parsley.
How is the sauce served?
The sauce is drizzled over the steaks before serving.
What are some suggested side dishes for this steak?
It can be served with sautéed vegetables or your favorite potato dish.
Is this recipe considered easy to make?
Yes, it is categorized under easy recipes and quick meals.
What type of chicken stock is recommended?
The recipe suggests homemade or low-sodium canned chicken stock.
How much fresh lemon juice is required?
Two tablespoons of fresh lemon juice are needed.
What is the first instruction for making this recipe?
The first step is to prepare all ingredients for the honey-mustard pan sauce ahead of time.