Recipe by MRSCAPIII
"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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4 (8 ounce)
beef chuck steaks, well trimmed
salt and pepper to taste
dried rosemary, crushed
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.
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.
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.
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'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!
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 ..
* Percent Daily Values are based on a 2,000 calorie diet.
Pan-Fried Steak with Marsala Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 183
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