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Pan-Seared Steaks & Hot Honey Biscuits

with Glazed Shallot & Sautéed Kale

35 MIN

+$10.99/serving 2 Servings

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with Ribeye Steak

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

1050 Cals (est.)

View Full Nutrition

fresh

ingredients

1 20-Oz Pasture-Raised 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
2 tsps Honey

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven 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.

3 Cook the kale

Meanwhile, in a medium pan, heat a drizzle 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, turning occasionally, 8 to 10 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a separate sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* 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 steak 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.

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); 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!