Pan Seared Steaks With Honey Mustard Pan Juice Recipes

PAN-SEARED STEAKS WITH HONEY-MUSTARD PAN JUICE

Steps:

• 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!

PAN-SEARED STEAK AND ONIONS

Steps:

• In a large skillet, melt 2 tbsp butter with 1 tbsp of olive oil over medium heat.
• Add the onions, and cook, stirring occasionally until golden (about 15 minutes).
• Transfer the onions to a bowl and set aside.
• Season both sides of steak with salt and pepper.
• Add remaining 1 tbsp olive oil to the skillet and fry steak over medium heat turning once until brown - about 6 minutes per side (for medium).
• Transfer steak to serving platter and keep warm.
• Add bourbon to the skillet and over medium heat - scrap up bits that cling to the pan. allow the liquor to simmer and reduce by half (about 1 minute).
• Add the onions and remaining 2 tbsp butter and stir until butter is melted. Reduce heat and cook till onions are tender (about 2 minutes). Season to taste with any salt and pepper.
• To serve, cute the steak in 1/4 in thick slices and top with onions.

PAN STEAKS WITH GARLIC-MUSTARD SAUCE

Steps:

• Season steaks on both sides with salt.
• Rub pepper into both sides of each steak.
• Divide oil between 2 large skillets and heat over medium-high heat.
• Add 3 steaks to each skillet and cook to desired doneness, about 3 ½ minutes per side for medium-rare.
• Transfer to a platter.
• Tent with foil to keep warm.
• Divide garlic between skillets; saute 30 seconds.
• Divide wine between skillets; boil until reduced by half, stirring up any browned bits, about 1 minute.
• Combine contents of skillets in 1 skillet.
• Add broth and mustard and whisk until blended.
• Boil until slightly thickened, about 2 minutes.
• Remove skillet from heat.
• Add butter, one piece at a time, whisking each until melted before incorporating the next (make sure you do this OFF the heat).
• Season with salt and pepper.
• Spoon sauce over steaks.
• Top with parsley.

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)

Steps:

• Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
• Heat olive oil in a cast-iron skillet over high heat.
• Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
• Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
• Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
• Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

PAN-SEARED STEAK

Steps:

• Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
• Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
• Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.

PAN-SEARED STEAK

Steps:

• Brush both sides of the steaks with oil and season generously with salt and pepper.
• Heat a large, heavy skillet over high heat. Add the steaks and sear on one side, about 5 minutes. Turn and sear on the second side for 3 to 4 minutes for rare, 5 to 8 minutes for med. Serve hot.

PAN-SEARED STEAKS WITH RED WINE PAN SAUCE

Steps:

• Steaks-pat steaks dry with paper towels, then season with salt and pepper.
• Heat the oil in a 12-inch skillet over med-high heat until just smoking.
• Brown the steaks on the first side, about 4 minutes.
• Flip the steaks over and continue to cook to the desired doneness, 4-6 minutes.
• Transfer the steaks to a clean plate; tent with foil, and let rest for 5 minutes.
• Sauce-meanwhile, add the oil to the skillet and return to med-high heat until shimmering.
• Add in the shallot; cook until softened, about 2 minutes.
• Stir in the broth, wine, and brown sugar, scraping up any browned bits, and simmer until thickened, about 5 minutes.
• Stir in any accumulated meat juice.
• Turn the heat to low and whisk in the butter, one piece at a time.
• Off the heat, stir in the thyme and season with salt and pepper to taste.
• Spoon the sauce over the steaks before serving.