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.
Heat the oil in a large nonreative skillet, until almost smoking.
04Cook the seasoned steaks until golden brown on one side, 3-4 minutes.
05Turn 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.*.
06Pour all but 1 tablespoon of oil from the pan, add the shallots and cook until soft, 2-3 minutes.
07Add 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.
08Whisk in the mustard and honey and cook for another 2 minutes.
09Add the parsley and season with salt and pepper.
10Place steaks on a platter and drizzle with the sauce!