Saucy Skillet Steaks
"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."4 ServingsPrep/Total Time: 30 min.
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.
Nutrition Facts: 1 serving (1 each) equals 628 calories, 48 g fat (22 g saturated fat), 165 mg cholesterol, 479 mg sodium,