These juicy ribeye steaks couldn't be easier. I prefer steak, but I’ve also used the seasonings on chicken breasts, fish, veal and hamburgers, so use whatever meat you have. —Karen Haen, Sturgeon Bay, Wisconsin
Saucy Skillet Steaks Recipe photo by Taste of Home
4 beef ribeye steaks (3/4 inch thick and 8 ounces each)
1/4 cup butter
1 large onion, chopped
4 garlic cloves, minced
1/3 cup beef broth
2 tablespoons Dijon mustard
Salt and pepper to taste
1 tablespoon minced fresh parsley
Directions
Place a large nonstick skillet over medium heat. In batches, brown steaks for 1-2 minutes on each side. Remove from pan.
In same skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth.
Return steaks to pan; cook 4 minutes. Brush tops with mustard; turn and cook 3-6 minutes longer or until steaks reach desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Season with salt and pepper to taste; sprinkle with parsley.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.