Pan-Seared Steaks With Honey-Mustard Pan Juice - cooking recipe

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

Preparation

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!