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Saucy Skillet Steaks Recipe

Saucy Skillet Steaks Recipe photo by Taste of Home

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"These juicy steaks couldn't be easier," says Karen Haen of Sturgeon Bay, Wisconsin. "Though I prefer the ribeyes, I have also used this recipe for chicken breasts, fish, veal and hamburgers."

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Saucy Skillet Steaks Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

4 beef ribeye steaks (3/4 inch thick and 8 ounces each)
1 large onion, chopped
1/4 cup butter, cubed
4 garlic cloves, minced
2 tablespoons Dijon mustard
Salt and pepper to taste
1/3 cup beef broth
1 tablespoon minced fresh parsley

Directions

In a large nonstick skillet, brown steaks over medium-high heat for 1-2 minutes on each side. Remove and keep warm. In the same skillet, saute onion in butter until tender, stirring to loosen browned bits. Add garlic; cook 1 minute longer.
Brush the steaks with mustard; sprinkle with salt and pepper. Return to the pan. Stir in the broth. Cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Spoon the onion mixture over steaks; sprinkle with parsley. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 628 calories, 48 g fat (22 g saturated fat), 165 mg cholesterol, 479 mg sodium, 5 g carbohydrate, 1 g fiber, 42 g protein.

Originally published as Saucy Skillet Steaks in Taste of Home December/January 2007, p47

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Saucy Skillet Steaks

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(1-1) of 1 reviews

Reviewed on Feb. 14, 2012 by lillybow

This recipe is a keeper for me just because it is so quick. The steaks turned out very well, not dry at all like sometimes happens when I broil them. I used spicy brown mustard since I don't have Dijon. The only thing I would change is use low sodium broth since I prefer less salt.