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Reviewed: Aug. 26, 2008

This steak is some of the best I've ever had. It's really easy to make, super fast and a for sure pleaser. Who would have thought that so few ingredients could create such a yummy taste.

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Erica


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Reviewed: Jul. 16, 2008

I added double the garlic and minced it and that is really all this recipe needed to become a weekly regular. I use beef broth, but can't wait to try sherry. Also, I found that since it is simmered so low, it takes longer time to cook through. This made the broth boil off, so I just added another 1/4 cup and a splash of worcester sauce again, and it worked quite well.

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Nuclear Rich

	Cooking Level: Intermediate Home Town: Naugatuck, Connecticut, USA Living In: Ansonia, Connecticut, USA
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Reviewed: Feb. 20, 2008

This wasn't the best tasting steak I've ever eaten, but it was good for a skillet steak. It's worth making, and seems like something similar tasting to what I would expect from the Melting Pot Restaurant since it was made with a wine sauce. It's got the best aroma! For the flavor, well, it's not necessarily lacking in something, it's not bold, but then again, it doesn't make your breath stink either, and it's probably good for a nice romantic night in when you want that romantic good cooking smell, but don't want all the messy cleanup because you just want to spend time with your love. Use any red wine that you have. It doesn't have to be sherry. I doubled the recipe because I had three steaks, and I thought that the drippings were just right for that amount of meat. Good Luck!

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etw

	Cooking Level: Intermediate Living In: Tampa, Florida, USA
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Reviewed: Jan. 25, 2008

Quick and easy to make. Flavor was great. Needed the lower side of medium to prevent burning. We'll make this one again.

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Reviewer:

MerleMom


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Reviewed: Jan. 5, 2008

Pretty easy steak dish. Don't expect drippings because for me, they created this wonderful glaze for the meat while cooking. A great way to class up a dinner. Awesome with Scallops in a white wine sauce.

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jwiehe

	Cooking Level: Intermediate
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Reviewed: Aug. 27, 2007

Just ok. I didn't have any but my husband thought it tasted like a regular steak, nothing special. Wouldn't waste my time on the extra steps, it adds nothing to the flavor.

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Gwen

	Cooking Level: Expert Living In: Red Bud, Illinois, USA
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Reviewed: Aug. 15, 2007

Very good. I used my cast iron skillet and beef broth. The steaks smelled great, and were very good; I just didn't have any onion. I'd make this again, but I didn't think it was outstanding or even would be with the onion.

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American Beauty


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Reviewed: Jul. 29, 2007

This was a great dish! The steaks cooked beautifully without having to fire up the grill in the rain.

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eve


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Reviewed: Jul. 27, 2007

This was great for a night after a long day at work - not too hard to make and a scrumptious taste. We also made a gravy out of the "drippings" that was wonderful!

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MaryAndJeff


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Reviewed: Mar. 14, 2007

These steaks had a great flavor, but were really raw. If you like your meat more welll-done be sure to lower the heat.

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Amy

	Cooking Level: Intermediate Home Town: Round Rock, Texas, USA Living In: Mansfield, Texas, USA
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Reviewed: Nov. 6, 2006

I made this recipe using beef broth. Since I was out of garlic cloves, I rubbed a little garlic powder on both sides of steaks. Otherwise, I followed the instructions exactly. The steaks were perfectly flavored. Will definitely use this recipe again.

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Reviewer:

C


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