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Saucy Skillet Steaks

 Saucy Skillet Steaks
These juicy ribeye steaks couldn't be easier. I prefer steak, but I’ve also used the seasonings on chicken breasts, fish, veal and hamburgers, so use whatever meat you have. —Karen Haen, Sturgeon Bay, Wisconsin
4 ServingsPrep/Total Time: 30 min.


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


  • Place a large nonstick skillet over medium heat. In batches, brown
  • steaks for 1-2 minutes on each side. Remove from pan.
  • In same skillet, heat butter over medium-high heat. Add onion; cook
  • and stir until tender. Add garlic; cook 1 minute longer. Stir in
  • broth.
  • Return steaks to pan; cook 4 minutes. Brush tops with mustard; turn
  • and cook 3-6 minutes longer or until steaks reach desired doneness
  • (for medium-rare, a thermometer should read 145°; medium,
  • 160°; well-done, 170°). Season with salt and pepper to
  • taste; sprinkle with parsley. Yield: 4 servings.
Nutritional Facts: 1 serving 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.

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Saucy Skillet Steaks (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.