Reviewed: Sep. 21, 2007

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.

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Ms. Y A

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Reviewed: Sep. 5, 2007

This was pretty tasty I think the only downfall is using the chuck steak. Its just such a tough piece of meat no matter which way you cook it. I will make this again but with a different cut of meat.

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momofmany

Cooking Level: Expert

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Reviewed: Aug. 25, 2007

I did not use the flavorings of this recipe, but the cook times were right on.

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Alyssa

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Denton, Texas, USA

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Reviewed: Aug. 20, 2007

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.

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cookhealthy

Cooking Level: Expert

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Reviewed: Jul. 9, 2007

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.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jul. 5, 2007

I cooked the steaks for a lil less than suggested at first. I added onion and fresh mushrooms to sautee with the garlic. Then I put the steaks back into the pan to simmer on low with everything for a couple minutes. Very tasty & juicy. Note: If you are going to add mushrooms and other things, you might want to double or even triple the sauce.

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Alison S.

Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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Reviewed: Jun. 1, 2007

DELICIOUS SAUCE!! I added mushrooms when sauteeing the garlic and made baked potatoes and vegetables to go with. Will be making this again! Thx

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Jess

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Reviewed: May 23, 2007

although the recipe/pic is confusing with ribeye vs chuck it is very good. The sauce alone is worth saving this one. As warmer weather comes along here I can't wait to make it again with filet cooked on the grill. Most delicious!

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Alan Hollister

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 22, 2007

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!

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ShiraRG

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Reviewed: May 16, 2007

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!

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 14, 2007

Pretty Good. Reduce the marsala more.

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nursemom

Cooking Level: Intermediate

Living In: Los Altos, California, USA

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Reviewed: May 11, 2007

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.

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joncolombia

Cooking Level: Intermediate

Home Town: Hibbing, Minnesota, USA

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Reviewed: May 11, 2007

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.

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Diane

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Reviewed: May 11, 2007

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.

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LAJANIRAE

Cooking Level: Intermediate

Home Town: Aurora, Illinois, USA

Living In: Marina Del Rey, California, USA

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Reviewed: May 11, 2007

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.

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MAGGIE MCGUIRE

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Reviewed: May 11, 2007

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.

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Alene

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Reviewed: May 11, 2007

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.

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DHADLER

Cooking Level: Intermediate

Home Town: Menasha, Wisconsin, USA

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Reviewed: Feb. 9, 2007

I made this easy recipe last night, my husband thought it was really good. Thanks will make again.

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AUSTINNETWORK

Cooking Level: Expert

Home Town: Santa Maria, California, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 31, 2007

This sauce is excellent. I added onions and fresh mushrooms. Serve this with mashed potatoes, it's great!

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krispixVT

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2006

Quick and easy with a great flavor!!

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SLM

Cooking Level: Expert

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Pan-fried Steak with Marsala Sauce

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