Reviewed: May 12, 2012

I made this with a flank steak instead of strip steak, and added some mushrooms during the boil for 5 minutes bit, and added some additional broth. It took a bit longer to cook through, but was still excellent. I had to add some more broth during the final cooking of the steak. Great with rice.

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Reviewer:

Nikara

Cooking Level: Intermediate

Reviewed: Apr. 23, 2012

Delicious!! My husband ate it up added more garlic and more worstecer sauce had no sherry will make again!

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Reviewer:

caitlinb47

Reviewed: Nov. 13, 2011

We didn't have broiling pan and I was glad I found this recipe! My husband said it was very tender & delicious!! Will make this again. Clean up was perfect no messy broiling pan.

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Reviewer:

CARRIED61

Cooking Level: Intermediate

Home Town: Portland, Michigan, USA

Reviewed: Aug. 14, 2011

Easy and SO GOOD!

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Reviewer:

Mikeymommy

Reviewed: Jul. 17, 2011

outstanding! needed a bit more salt, but aside from that, the steaks turned out juicy and tender, with a wondreful classic flavor.

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Reviewer:

bjmack

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Reviewed: Jul. 14, 2011

Very yummy...I didn't have any beef broth, so I just used extra Worcestershire sauce. Will definitely be making this again.

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Reviewer:

TheResa

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Dayton, Ohio, USA

Reviewed: Feb. 20, 2011

This just didn't have any taste to us. I made it as directed with very good steaks and it was pretty bland for our buds. Will stick with my own way of making steaks. I did like the idea of rubbing it with garlic though and will continue to do so.

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Reviewer:

herrmann_home

Cooking Level: Intermediate

Reviewed: Jan. 15, 2011

very good and easy recipe. My husband loved it. I did not have any Sherry wine or beef broth so I used Marsalla wine and it worked well. It was a little sweeter. I have never liked steak in a skillet until now. And we like our meat well done. ****ALSO I seared my steaks on both sides using some olive oil first. Removed them from the skillet and put them back in to cook with the sauce.

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Reviewer:

heathergeiser

Reviewed: Nov. 14, 2010

This was delicious and almost too easy! I rubbed in some minced garlic (I always keep a jar in the fridge) instead of clove garlic because I didn't have any. Otherwise followed (sherry, not broth) although I did as others did and seared the steaks in the pan first. Yum! Didn't even need steak sauce. Will have this again for sure.

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Reviewer:

SanSimeonGirl

Reviewed: Oct. 29, 2010

This recipe makes a melt in your mouth steak. I used NY stip steaks bone-in, cast iron skillet, a little more garlic and seared the steaks in the butter first. I then removed the steaks and followed the recipe. I used the beef broth and had to use finely diced regular onion because I did not have green onion. All I can say is WOW! I will use this recipe all winter and will never broil steaks in the house again. My regular onions carmalized and the steaks were perfect (very slightly pink inside) at about 6 minutes each side.

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