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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

Ingredients

  • 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

Directions

  • 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.
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Reviews

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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.