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Pan-Fried Steak with Marsala Sauce

Pan-Fried Steak with Marsala Sauce

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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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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

RAINLOVER1
69
9/19/2005

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.

DNAVATTA
41
11/1/2003

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.

JDVMD
40
4/22/2004

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!