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Saucy Skillet Steaks

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • 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.
Nutrition Facts
1 serving: 628 calories, 48g fat (22g saturated fat), 165mg cholesterol, 479mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 42g protein.
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