A delightful twist on a classic steak recipe, featuring a tangy honey-mustard sauce that perfectly complements the seared steaks.
Season the steaks generously with salt and pepper on both sides.
Let the steaks sit at room temperature for about 15 minutes before cooking for even cooking.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Use a heavy-bottomed skillet to ensure even heat distribution.
Sear the steaks in the hot skillet for 3-4 minutes on each side for medium-rare, adjusting the time for your preferred doneness.
Avoid overcrowding the skillet; cook in batches if necessary.
Remove the steaks from the skillet and let them rest on a plate, covered with foil.
Resting allows the juices to redistribute, keeping the steaks juicy.
In the same skillet, sauté the shallots until softened, about 2-3 minutes.
Scrape up any browned bits from the skillet for added flavor.
Add the lemon juice to the skillet and stir, scraping up any browned bits.
Deglazing adds depth to the sauce by incorporating the steak's flavors.
Whisk in the Dijon mustard and honey, cooking for another 2 minutes until the sauce thickens slightly.
Adjust the sauce's sweetness or tanginess by adding more honey or lemon juice.
Stir in the parsley and season the sauce with salt and pepper to taste.
Add the parsley just before serving to retain its fresh flavor.
Serve the steaks drizzled with the honey-mustard sauce.
Garnish with extra parsley for a touch of color and freshness.
