Pan-Seared Steaks & Hot Honey Biscuits with Glazed Shallot & Sautéed Kale

Pan-Seared Steaks & Hot Honey Biscuits

with Glazed Shallot & Sautéed Kale

35 MIN
+$7.95/serving 2 Servings
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    From the Test Kitchen

    This wholesome dish pairs rich steaks and a savory shallot topping with warm, homemade biscuits—drizzled with an irresistible combo of honey and red pepper flakes for delightfully spicy-sweet flavor. It’s all complete with a simple side of tender kale finished with pickled peppers and crispy onions.
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    • Nutrition
      PER SERVING
    • Calories
      1090 Cals (est.)
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    fresh
    ingredients
    Pan-Seared Steaks & Hot Honey Biscuits with Glazed Shallot & Sautéed Kale
    Title
    • 1 20-Oz Ribeye Steak
    • ½ cup Biscuit Mix
    • 6 oz Kale
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Shallot
    • ⅓ cup Crispy Onions
    • ½ oz Pickled Peppadew Peppers
    • 2 Tbsps Mascarpone Cheese
    • 1 Tbsp Honey
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the kale; separate the leaves from the stems. Discard the stems, then roughly chop the leaves. Peel and thinly slice the shallot. Roughly chop the peppers.

    Make the dough & bake the biscuits
    2 Make the dough & bake the biscuits

    In a bowl, combine the biscuit mix, mascarpone, and 2 tablespoons of water. Gently stir until just combined (be careful not to overmix). Lightly oil the center of a sheet pan. Scoop 2 equal-sized dollops of the biscuit dough onto the oiled portion of the sheet pan. Bake 14 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven and let stand at least 2 minutes.

    Cook the kale
    3 Cook the kale

    Meanwhile, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

    Cook the steak
    4 Cook the steak

    Pat the steak dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook 5 to 8 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 10 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Cook & glaze the shallot
    5 Cook & glaze the shallot

    To the pan of reserved fond, add the sliced shallot (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Add the worcestershire sauce (carefully, as the liquid may splatter) and stir to coat, scraping up any fond. Taste, then season with salt and pepper if desired.

    Finish & serve your dish
    6 Finish & serve your dish

    In a bowl, whisk together the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the biscuits to be. Find the lines of muscle (or grain) on the rested steak; slice crosswise against the grain. Serve the sliced steak with the baked biscuits and cooked kale. Top the steak with the glazed shallot. Top the biscuits with the hot honey. Top the kale with the crispy onions and chopped peppers. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the kale; separate the leaves from the stems. Discard the stems, then roughly chop the leaves. Peel and thinly slice the shallot. Roughly chop the peppers.

    2 Make the dough & bake the biscuits

    In a bowl, combine the biscuit mix, mascarpone, and 2 tablespoons of water. Gently stir until just combined (be careful not to overmix). Lightly oil the center of a sheet pan. Scoop 2 equal-sized dollops of the biscuit dough onto the oiled portion of the sheet pan. Bake 14 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven and let stand at least 2 minutes.

    Make the dough & bake the biscuits
    Cook the kale
    3 Cook the kale

    Meanwhile, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

    4 Cook the steak

    Pat the steak dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook 5 to 8 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 10 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Cook the steak
    Cook & glaze the shallot
    5 Cook & glaze the shallot

    To the pan of reserved fond, add the sliced shallot (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Add the worcestershire sauce (carefully, as the liquid may splatter) and stir to coat, scraping up any fond. Taste, then season with salt and pepper if desired.

    6 Finish & serve your dish

    In a bowl, whisk together the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the biscuits to be. Find the lines of muscle (or grain) on the rested steak; slice crosswise against the grain. Serve the sliced steak with the baked biscuits and cooked kale. Top the steak with the glazed shallot. Top the biscuits with the hot honey. Top the kale with the crispy onions and chopped peppers. Enjoy!

    Finish & serve your dish
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