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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."
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25 m servings 366 cals
Original recipe yields 4 servings

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  1. Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
  2. Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
  3. Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
  4. Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 366 calories; 20.3 g fat; 4.9 g carbohydrates; 31.1 g protein; 128 mg cholesterol; 255 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 129
  1. 166 Ratings

Most helpful positive review

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 th...

Most helpful critical review

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 ...

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Most positive
Least positive

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 th...

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 ...

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.

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 slightl...

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 dow...

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...

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 a...

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.