Pan Seared Steaks with Honey Mustard Pan Juice
Elevate steak night with this irresistible recipe for Pan Seared Steaks with Honey Mustard Pan Juice. Juicy, perfectly seared cuts of steak—like ribeye, sirloin, or filet mignon—are seasoned to perfection and basted in melted butter for unparalleled flavor. But the star of the show is the luscious honey mustard pan juice, made by deglazing the skillet with garlic, Dijon mustard, honey, and a splash of beef stock, capturing every bit of savory goodness. Ready in just 25 minutes, this recipe combines luxurious flavors with easy technique, making it perfect for a special dinner or a weeknight indulgence. Garnish with fresh parsley for a touch of brightness, and pair with roasted vegetables or creamy mashed potatoes for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Steak (ribeye, sirloin, or filet mignon)
- 2 teaspoons Salt
- 2 teaspoons Black pepper, freshly ground
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon Honey
- 0.5 cup Beef or chicken stock
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Season both sides of the steaks generously with salt and freshly ground black pepper, then let them sit at room temperature for 10-15 minutes.
Heat a large cast-iron or heavy-bottomed skillet over medium-high heat. Add olive oil and allow it to shimmer.
Carefully place the steaks into the hot skillet without overcrowding. Sear steaks for 3-4 minutes on the first side, or until a golden crust forms.
Flip the steaks and sear for an additional 3-4 minutes for medium-rare. Adjust cooking time depending on your desired level of doneness.
Add 1 tablespoon of butter to the skillet during the last minute of cooking time. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter for extra flavor.
Remove the steaks from the skillet and let them rest on a plate covered loosely with foil for 5-7 minutes to retain their juices.
In the same skillet, reduce heat to medium and add the remaining tablespoon of butter. Stir in the minced garlic and sauté for 30 seconds until fragrant.
Whisk in the Dijon mustard, honey, and beef stock, scraping the bottom of the skillet to deglaze and incorporate any flavorful browned bits.
Simmer the mixture for 2-3 minutes, stirring constantly, until slightly thickened and reduced to a sauce consistency.
Taste the pan sauce and adjust seasoning with salt and pepper if necessary.
Serve the steaks hot and drizzled generously with the honey mustard pan juice. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1327 mg | 58% | |
| Total Carbohydrate | 6.0 g | 2% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 4.4 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 451 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
