Saucy Skillet Steaks

Name: Saucy Skillet Steaks
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters beef broth; 59 milliliters butter; 2 Tbsps Dijon mustard; 1 Tbsp minced fresh parsley; 4 garlic cloves, minced; 1 large onion, chopped; 4 beef ribeye steaks (3/4 inch thick and 8 ounces each); 4 servings Salt and pepper to taste

Need a gluten free and primal main course? Saucy Skillet Steaks could be an awesome recipe to try. This recipe serves 4. One serving contains 594 calories, 47g of protein, and 44g of fat. Head to the store and pick up salt and pepper, onion, dijon mustard, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Place a large nonstick skillet over medium heat. In batches, brown steaks on both sides, about 1-2 minutes.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Remove from pan.

Equipment you will use

Frying Pan

In same skillet, heat butter over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add onion; cook and stir until tender.

Ingredients you will need

Onion

Add garlic; cook 1 minute longer. Stir in broth.

Ingredients you will need

Garlic

Broth

Return steaks to pan; cook 4 minutes.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Brush tops with mustard; turn and cook 3-6 minutes longer or until steaks reach desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Season with salt and pepper to taste; sprinkle with parsley.

Ingredients you will need

Salt And Pepper

Mustard

Parsley

Steak

Equipment you will use

Kitchen Thermometer

Equipment

Frying Pan

Kitchen Thermometer

Ingredients

Servings:

79milliliters

beef broth 59milliliters

butter 2Tbsps

Dijon mustard 1Tbsp

minced fresh parsley 4

garlic cloves, minced 1large

onion, chopped 4

beef ribeye steaks (3/4 inch thick and 8 ounces each)4servings

Salt and pepper to taste

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Four Brix Winery Paso Robles Sangiovese, Cab, Merlot "Scosso" Blend with a 5 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.

Four Brix Winery Paso Robles Sangiovese, Cab, Merlot "Scosso" Blend

A Californian "Super Tuscan" of Sangiovese, Cabernet Sauvignon, and Merlot is a full-gallup ride for the senses. Concentrated aroma of raspberries and blackberries with tobacco and spice give a warm bold nose to this blend. Raspberry and espresso on the palate are balanced by full tannins and rounded by hints of pepper and vanilla with a sweet berry finish.