Save on Pinterest

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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 135°; medium, 140°; medium-well, 145°). Season with salt and pepper to taste; sprinkle with parsley.
Nutrition Facts
1 serving: 628 calories, 48g fat (22g saturated fat), 165mg cholesterol, 479mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 42g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video


Click stars to rate
Average Rating:
  • dschultz01
    Sep 1, 2014

    These were quick and easy to make, and tasted pretty good. Not quite as good as grilled, but a great way to have steak during the winter months or on a rainy day.

  • annrms
    Mar 3, 2014

    Yowza! We loved this recipe. It's wonderfully "elegant" for a weeknight. Once all of the quick prep was complete, this recipe was on the plates in minutes. We had it with a tossed salad and smashed baked tiny potatoes. Yum!

  • lurky27
    Feb 13, 2014

    Wow! What a delicious recipe! So juicy!~ Theresa

  • lillybow
    Feb 14, 2012

    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.