Pan-Fried Steak with Marsala Sauce
A very fast and easy recipe for a delicious steak indoors with a superb sauce--my family loves this! Rib-eye steak can be substituted for the chuck steak.
A very fast and easy recipe for a delicious steak indoors with a superb sauce--my family loves this! Rib-eye steak can be substituted for the chuck steak.
This satisfied my craving for a good steak with a fantastic sauce. I used an iron skillet to prepare this in as it allows me to get the heat very high before I put the steaks in (which makes them crusty and seals in the juices). I also sauted mushrooms and added to the sauce. I used rib eye steaks, fresh rosemary and beef broth. I also used Kosher salt and freshly ground black pepper...it does make a difference. This is really an excellent recipe...a steak I would expect to get in an upscale restaurant.Read More
This satisfied my craving for a good steak with a fantastic sauce. I used an iron skillet to prepare this in as it allows me to get the heat very high before I put the steaks in (which makes them crusty and seals in the juices). I also sauted mushrooms and added to the sauce. I used rib eye steaks, fresh rosemary and beef broth. I also used Kosher salt and freshly ground black pepper...it does make a difference. This is really an excellent recipe...a steak I would expect to get in an upscale restaurant.
Cannot wait to make this recipe again. Used filet mignon and it was superb. Also fresh rosemary. I think this would also be great for some thick boneless pork loin chops, like pork marsala. The sauce was to die for. Served with some mashed potatoes and drizzled some of the sauce on the potatoes. For a nice presentation, I took a long piece of fresh rosemary and placed it in the potatoes leaning over on the filet. Husband loved this. My mouth is watering now -- I think I will make this again tonight. Thank you for this great recipe!
I used chuck steak and it was so bad we had to throw the dinner in the garbage. Tried this with skirt steak and it was much better and tastier.
I'd rate this 5 stars if it weren't for the chuck steaks and rosemary. I abhor rosemary, and chuck steaks are too tough to pan fry. I stumbled upon a 2 pound package of filet mignon marked down "Reduced for Quick Sale" for half price at my favorite market. I always have Marsala on hand to make Veal Marsala. After searing the steaks, I placed them in the oven set at 200 to keep them warm. I sauted the garlic, some shallots, and some sliced crimini mushrooms, then added 1 tsp tomato paste and let it start to brown. Added 1 1/2 cups Marsala (no broth) and reduced it to 1 cup. Added 4 Tblsp butter whisked in 1 T at a time, and finished the sauce with a squirt of lemon juice and some freshly chopped parsley. Delicious!
Very good indeed. Our only tip is - if you are not making your own chicken broth, use broth that comes in boxes and not cans. Otherwise, when the sauce reduces, you will be left with a slightly metallic taste using canned broth.
I used tenderized chuck eye steaks that I marinaded for a couple of hours in olive oil w/ a tad bit of balsamic vinegar & rosemary & I had pretty good results...not melt in your mouth tender, of course, but not too tough, at all. I used 3/4 c of marsala ( a good one...you'll be happier w/ the results if you don't use a wine bought in the condiment section of the grocery store) & 3/4 c of chicken broth...decreasing the butter to 2 tbp. to make it less fattening. We loved this! Served coconut shrimp as an appy (I had some leftover) & then these wonderful steaks w/ corn on the cob w/ parmesan butter, fresh tomato slices & rolls. My grandson was in hog heaven!
Thanks Lynne , I am a man that likes to cook and this recipe was fast and easy to do.. The taste was awesome and i plan to try it over and over with maybe a few twist of my own .. Thanks again and i would tell anyone to try it you'll like it ..
This was very tasty. I doubled the Marsala and added mushrooms. Thanks for the recipe - will definitely make again and again!
This was very good. It's a great sauce. Great for carb watchers. As someone already suggested, great with mushrooms. I added them at the same time I added the chicken broth and marsala.
This is definitely one of our favorites. My husband raved about the taste of the sauce. We used round steak the first time we made it and that turned out well. Used top sirloin the next time which was a lot thicker and tended to be tougher. We doubled the chicken broth to 1 cup and the marsala wine to 1 cup and added a can of mushrooms when we sauted the garlic. Served with garlic mashed potatoes this is a family favorite -we made twice the first week we tried it! Can't wait to try the sauce with chicken and pork!
Yummy! I substituted 1 cup beef broth for the chicken broth and Marsala (we don't do alcohol). I didn't have fresh garlic on hand, so used garlic powder. I added one can of mushrooms, and cut up one leek into the sauce. Otherwise followed instructions as posted... yummy!! :)
Rib eye & chuck steak are two totally different quality of meat. Rib eye find, but, chuck...without marinating it, I doubt you'll get your teeth through it. Don't use chuck steak or you'll be sorry.
I love this recipe. It happens to be one of my favorites. I like to add a bit more garlic...we love garlic. This is a great recipe. Thanks for the post.
I enjoyed this recipe. Did not use chuck steak, but rather a round cut. Used beef broth instead of chicken broth and complete forgot to buy rosemary so I used dried italian seasoning. I added both sweet onion and shallots with the garlic. The flavor was spectacular. I do prefer a sauce that is thicker and I think next time will add cornstarch to the beef broth before adding it to the mixture so that it is less of something that just runs off the plate. Otherwise - awesome!
I added Baby Bella Mushrooms and onion, along with corn starch to thicken the sauce. I served it over Garlic Mashed Potatos alongside Steamed Broccolli, and it was outstanding!
I prefer to use tri-tip steaks pounded to approx 3/8inch. I added rings of onions and a bit more garlic for our tastes. This is a very delicious meal when served with garlic mashed potatoes. If your sauce doesn't reduce as much as you'd like, use a bit of corn starch or flour to the mix. Thanks for sharing.
The sauce is worth TEN stars, but the recipe is poorly written. The description says "savory rib eye steaks", while the actual recipe calls for "beef chuck steaks". Also, onions are pictured, but not mentioned in the recipe. Made with filet mignon, it was quite wonderful.
Delicious. Used Chianti instead.
This was pretty good, we really liked the sauce, though I wish it had thickened up some since I was serving the steaks with mashed potatoes. Next time I'll add a bit of cornstarch mixed with a little broth at the end to thicken it and see if that helps any. I used beef broth instead of chicken and that seemed to work very well. I also seasoned the steaks with garlic in addition to the salt and pepper (and used ribeyes as a personal preference). Over all I think this was very good. With a few more tweaks it could be amazing. as it was, it tasted pretty close to something I'd be served in a restaurant.
Wow! So easy and so delicious! To be honest, I have used this site for quite some time now, and have never been inspired to go back and rate a recipe, but this is the best steak I've had in a long time, and the preparation was foolproof! Thanks!
This was great but can't have any wine so used beef stock instead and one med. onion cut into rings and put in with steak. A meal fit for a king.
These were great! Next time I will reduce the sauce a bit longer, as it thins out again when you add the butter. A perfect recipe for when the weather won't allow for outdoor grilling.
Wow. Just finished making this and it was fabulous. Do not waste this great sauce on a chuck steak...definitely use rib-eyes or better. Added finely diced onions with the garlic, and a little less chicken broth to reduce boiling time. Use fresh rosemary! Served with mashed potatoes and green beans sauted with butter and garlic....pour the sauce over everything and enjoy.
I bought some of this steak on sale only to realize it's not the best cut to cook with. I came across this recipe and it turned out AMAZING! My husband loved it and the leftovers were eaten. This is another recipe that has been voted into my cookbook. :-)
This sauce is excellent. I added onions and fresh mushrooms. Serve this with mashed potatoes, it's great!
WHAT GREAT FLAVOR. WE HAD THIS A A RESTURANT AND WENT HUNTING FOR A RECIPE. WE ALL ATE UNTILL WE WERE ILL. ID SAY THIS AND I DID GREAT. I DID A COUPLE OF THINGS DIFFRENT. NOT CAREING FOR ROSEMARY I USED FRESH THYME. SLICED ONIONS AND MUSHROOMS. ABOUT A 1/2 CUP HEAVY CREAM JUST TO THICKEN THINGS AND ADD FLAVOR. I USED BOXED LOW SALT BEEF BROTH. THE MASALA WAS ALSO THE LOWEST SALT I COULD FIND. WHICH I FOUND WITH THE COOKING WINES.HOPE THIS HELPS YOU.
This recipe is GREAT for steak leftovers!!! A truely elegant meal- mushrooms are a true compliment!
WOW!! what a great steak sauce!! I broiled the steaks(cause my stovetop was pretty busy tonight!) and used beef broth instead of chicken broth. I ended up "licking" the pan!! A must try!!
This is my first successful attempt at Steak. I am a novice cook, and I found this to be simple to follow. It came out great. I will make it again.
Simple is best, this was great. I use this for chicken with lots of sauteed mushrooms, and a touch of cream if availiable. My husbands favorite dish!
I tweaked this a bit by marinating the meat ahead of time. With that, this was DELICIOUS. One of the best recipes I've gotten from this site!
I really enjoyed this recipe - the sauce was terrific. I think next time I'll add some mushrooms and maybe try to thicken the sauce a little, but it was still great as is! Thanks!
Very good, I did not have Marsala on hand so I used 1 cup broth. I also used a couple of thick bacon wrapped steaks (the ones from Costco) I had to cook the meat longer because of the thickness. The butter is the key! Thanks!
Oh, I just Lovvvee this recipe. This was my first experience with marsala, and it was absolutely finger-licking good. I make this dish several times a month. Don't change a thing!
This was OK, nothing special, sorry. I would not have really been able to say why until I started reading thru the reviews. My printed copy (May 2010) says chuck steaks both places, nothing about any ribeye. I am not a steak expert, and have to just trust the recipe, and I used the chuck steak called for (though a thin one). So that may have been part of the issue. I followed this exactly (except perhaps used a spread instead of butter, I don't recall). I generally love rosemary and Marsala is fairly good (though I cook with Burgundy more). So I'll blame it on the cut of steak it calls for. I know the former reviewers won't see this, but for future reference, don't rate a recipe based on the picture - members just put their own pics up of how they made it. Interesting to see what people did, but don't rate it based on that. (A lot of folks added onions and mushrooms.) I also noticed several people who really didn't even make this recipe at all, and that's not even counting the changes of steak cut.
This recipe was really good! I marinated the steaks for 1 hour in a mixture of olive oil, vinegar, salt, pepper, and some crushed garlic. Then I sauted mushrooms into the wine mixture just before it completely reduced. It turned out great! Thanks for the recipe!
Good recipe. Cut back on the rosemary if it is not a favorite for you, this spice does stand out. I used cornstarch to thicken the sauce. I also rubbed the steaks with vegetable oil and let them stand at room temperature for a couple of hours to tenderize. Other than that I made the recipe as described and it was good. I will make this again.
Hmmm - I'll give this a 4 for a flavorful sauce (husband loved it - I thought too much rosemary) but I couldn't eat the steaks cooked only for 10 minutes - they were still very rare - I ended up cooking for at least 20-25 minutes and there was one that we couldn't eat at all because it was so pink/red. So - other than that, I followed the recipe exactly except I added worcestershire, which I wouldn't add again - I think I added too much. I'll try beef broth next time as other reviewers suggested. I will definitely try this again - maybe with a thinner cut of steak.
I think using a good cut is very important. mine doesn't turn out tender and juicy,probably marinating for a long time, i.e overnight will help. also substituted red wine for marsala and had to add cornstarch to thicken. I will try it again using the recommended frank steak.
My husband really loved this steak. I liked the simplicity of the recipe and I only needed one pan. I used New York Strip because these steaks are my husband's favorite. I do not suggest using Chuck Steak for this.
I cooked this last night with Chuck Steak (bone-on). It was great. Used beef broth instead of Marsala Wine and added 1/2 an onion. My family rated this recipe as 5 stars.
Very easy and tasted like I took hours to make. I used ribeyes instead of chuck steaks and the only thing different I will do next time is add some sauted mushrooms and onions. We loved it!
What a delicious dinner! Thank you so much for sharing.
The sauce had great flavor... I used about 1 inch steaks and it was ok. I think next time I make these I'll use a thinner cut of steak...other than that this tasted wonderful! Thanks Lynne!
My husband and his co-workers loved it. It came out nice and juicy and it was quick and easy to make. Personally, I'd rate it a 4. I sprinkled it with garlic salt instead of regular salt and added mushrooms. I did simmer the sauce for a lot longer just to make sure the alcohol flavor wasn't too strong.
I'm not sure where I went wrong, but our Marsala sauce was inedible. It was soooo sweet even with the stock added. Didn't help that our rump steak also turned out to be a really bad cut, so all in all a very dissapinting meal.
Good reciepe. Sauce was realy soupy when I made it. I added some corn starch to thinken and it came out realy realy well.
I gave this recipe a try and it was delicious! It was especially good over a glass of wine.
Usually I'm pretty good at following recipes, perhaps it was the chuck steak but this just did not come out as well as I would have liked. It was nice, but the sause didn't seem to get into the meat, just sat on top and wasn't as flavorful as I would have thought.
This was sooo good! Really enjoyed the flavor. I had no idea what I was going to do with chuck steaks & this was so easy! I didn't have marsala, so I used cooking sherry instead & also took another reviewers suggestion to sub the chicken broth for beef broth. Will definitely make again.
Like other reviewers, I used beef broth instead of chicken. You must use rib eye chuck! It is the most tender of the steaks when frying. I also thickened the sauce with flour but used alittle more garlic. Everyone loved this including unexpected company!
Incredible recipe. My kids loved it and the sauce was amazing. It is a great meal to fix during the week when all moms are looking for a quick meal. I did double the recipe for the sauce as my side dish was mashed potatoes and I knew my children would want to use it as a gravy.
This was an extremely good steak recipe. Being a hard core steak sauce person, I was hesitant to try this, but I'm glad I did. Goodbye steak sauce, hello Marsala sauce. I was pretty liberal with the salt & pepper, and cooked the steaks for 6 minutes on the 2nd side to make them medium done. Even my 2 yr. old who is rejecting all forms of protein for some reason, devoured his piece of steak. Thank you!!!
This is outstanding! The flavors go together so well...I cook this when I'm rewarding myself for something! :)
I used top sirloin but will use filet next time. My modifications: added cornstarch to thicken and doubled the marsala amount. Also, I had previously made broth from this roasted chicken recipe which had rosemary it (http://allrecipes.com/Recipe/Roast-Chicken-with-Rosemary/Detail.aspx ). Next time, I won't add more rosemary to the sauce. Overall, the sauce is a hit! Served with side of boiled red potatoes and canned corn.
The cut of steak is VERY important in this recipe. Filet melted in my mouth, sirlion was a little tough. I made a lot of changes. In order: Maridade the steak for 24 hours (thanks IMVINTAGE). Marinade in olive oil, vinegar, dijon, honey, spices. Added sauteed mushrooms and onions. Thickened sauce at the end with flour. Added a healthy sqeeze of lemon (thanks Dianemwj). Used 1/3 of the butter. Used fresh rosemary.
My family and I really didn't care for this recipe but maybe because I used round steak. I'll try it again with either Rib or Sirloin steak. It was just okay.
Excellent and easy. The sauce tastes much better if you keep it warm.
This was great. I can't say that it made the meat any more tender (since it wasn't a marinade and this isn't the nicest cut), but the sauce was absolutely delicious. I served it with sauteed potato slices and green beans.I will make this again. Strange -- the ingredients are items that I have used many times with less satisfying results. They really came together nicely in this dish.
The pan-frying went well... but, something went horribly awry with the marsala sauce. I'd prefer it without the sauce... or maybe a thicker one.
It was a quick and easy meal. I was expecting a thicker sauce.
The chuck was wonderful! I pounded it and then used the meat tenderizer. I didn't have any marsala so I used cream sherry w/beef broth. I also cut the steak on an angle like a flank and my DH actually though he was eating a flank steak :-)
very easy to make and had a very distinct taste from the wine.
So delicious! Fast too. Only changes were that I used random herbs from my garden and normal cooking wine. Added some flour too to make the sauce thicker. I am a teenager and wanted to give my mom a break from cooking so I made this - whole family loved it.
This was really good and so easy. The only things I did different was saute one onion before the garlic and I added 1 tsp of corn starch at the very end to thicken the sauce a little.
This recipe worked for me. I added mushrooms and it tasted great.
I rubbed the meat with vegetable oil and let it sit at room temperature for an hour before cooking. I learned to do that from another recipe on this site. It helps to tenderize the meat. We enjoyed this recipe. I took the advice of another reviewer and strained out the garlic.
I cut the steak to pieces and brown the pieces. I then added a whole head of crushed garlic to the meat. That is the only tweak I made. The flavor is very good.
Great recipe. This is always a hit with the family. I tweak the sauce a bit to suite our tastes. This added another favorite menu item to our list.
Okay... I had a horrible experience making this recipie. Without getting too much into it, I ended up broiling the steak and making the sauce in a sauce pan. With a few other minor problems, I was sure that my dinner was ruined. However, it was wonderful!!! Complications and all, I still give yummy recipie 5 stars :o)
Delicious!! I added more garlic, used beef broth instead of chicken and thickened with cornstarch. I am sure it would be awsome with great cuts of meat, but it is also a very good way to use up those chuck steaks that come with the rest of the meat we get when we order a 1/4 of beef.
I can't imagine how good this must be if you have all the ingredients. Used Merlot as I am a heart patient and keep a lot of Merlot on hand. Had to blend garlic powder with the broth as I was out of fresh garlic. But all that aside it was delicious.
The only thing I would change is the steak choice. Other than that the flavor was great.
flavor was good. the sauce was pretty thin so used some cornstarch.. and used beef broth, mushrooms and onions like previous reviewers.
Great simple recipe! I used filet mignon and fresh rosemary. Everyone loved it!
Quick and easy with a great flavor!!
This recipe was very good. I used a cut of beef that was way too thick, next time I'll go thinner. Otherwise, wonderful!
I made this with chuck eye steak and steak seasoning instead of salt and pepper. I also added sliced onions, thinly sliced bell peppers and mushrooms to the sauce. I served it with baked potatoes. It was wonderful and my husband loved it! I will definitely serve it again.
1-17-12: Quite good.
This was wonderful! I'm a big marsala wine fan so I may be biased, but what a wonderful flavor. This is a "keeper" in my recipe box. Thanks!!
Good I will cook this again
I made this for my husband and he loved it! It was the first time I ever made marsala sace. I added chopped onions and doubled the recipe to have enough sauce to put over our oven roasted potatoes and the chuck roast that cooked slowly all day long. My husband said if we went out to eat, it would have cost a fortune and it was better at home, made with love! I will make it again and try it with Veal and Chicken s well! Great Recipe & Compliments to the Chef!
DELICIOUS SAUCE!! I added mushrooms when sauteeing the garlic and made baked potatoes and vegetables to go with. Will be making this again! Thx
This recipe was delicious, especially the sauce. I cooked the steaks a few minutes extra on the second side and I strained the garlic out of the sauce before pouring onto the meat. Wonderful!
This was good. I saw some reviews where people were debating the type of steak to use with this-- there's been a lapse between when I actually cooked this recipe and when I'm now reviewing it, but I know I bought 2 very inexpensive steaks that were labled "perfect for marinating" or something like that. They were very thin and only cost about $2-3 for both of them. I know that's a bad description, but maybe it will help someone! All in all, this was a good, easy recipe.
I don't review recipes unless they are really good, I am giving this recipe 3 stars because my hubby wasn't crazy about it, but I loved it.Next time I'll use expensive cuts of meat. thanks Lynne
Very good recipe! I added mushrooms and onion as recommended, and used a thin boneless rib eye. The steak cooked much quicker than expected (about 2 min/ea side); opposite happened to my sauce which needed a little extra time & cornstarch. In the end, the sauce turned out great - definately will make again.
I used a whole cup of chicken stock to reduce the sweetness and I thickned the sauce with a little cornflour. It came together very easily and tasted great.
This was a tasty recipe. I made it with mushrooms and onions as others have recommended. Next time I think I´ll add a full onion (I used one-half) as the sauce gave them an incredible flavor.
This was a delicious, quick dinner that I could throw together without having to go shopping first! I used Chianti instead of Marsala and it still turned out wonderful. I'll definitely make again for my family!
This was good and easy. I used dried thyme instead of rosemary per my taste. Will make again!
WOW! I very seldom feel the urge to write a review..but this one deserves it!! Great recipe. Very easy. I used the other suggestions and added beef broth instead of chicken, and also added mushrooms when I sauted the garlic. Leave them big and chunky, it adds nice texture. The best part? I used cube steak and they tasted like a more expensive cut!!! Just lightly coat the steaks with veg oil and let sit at room temp for an hour before cooking to tenderize.(Got that hint here too!) Thanks Lynne..this is a keeper!!
ANOTHER GREAT RECIPE.MADE THIS ONE FOR DINNER VALENTINES DAY.WE BOTH LOVED IT.IT WAS SO EASY ITS FOOL PROOF.THE SAUCE REALLY MADE IT SPECIAL.
the marsala wine makes this
I'm trying to decide whether to try this recipe. The picture definitely shows onions on the steak, but none are listed in the recipe! I'd like more info on this.
Very Tasty. Everyone loved it!
The steak sauce was fantastic, but having a good piece of meat is essential!!!
This recipe was easy enough, the only thing I changed was I used sirloin steak. I thought it was just okay.