Saucy Skillet Steaks
Taste of Home
- try a FREE ISSUE today!
"These juicy steaks couldn't be easier," says Karen Haen of Sturgeon Bay, Wisconsin. "Though I prefer the rib eyess, I have also used this recipe for chicken breasts, fish, veal and hamburgers."
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
- 4 beef rib eye steaks (3/4 inch thick)
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/4 cup butter, cubed
- 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 and garlic in butter until tender, stirring to loosen browned bits.
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.