Prep 15 mins
Cook 10 mins
A great, easy recipe to make pans steaks with a yummy sauce. This is definitely good enough for company!
- 6 (6 ounce) boneless rib-eye steaks (1 inch thick)
- 1 1⁄2 teaspoons fresh coarse ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons minced garlic
- 1⁄2 cup dry red wine
- 1⁄2 cup canned beef broth
- 4 teaspoons country-style dijon mustard
- 5 tablespoons butter, cut into pieces
- 3 tablespoons minced fresh parsley
- Season steaks on both sides with salt.
- Rub pepper into both sides of each steak.
- Divide oil between 2 large skillets and heat over medium-high heat.
- Add 3 steaks to each skillet and cook to desired doneness, about 3 ½ minutes per side for medium-rare.
- Transfer to a platter.
- Tent with foil to keep warm.
- Divide garlic between skillets; saute 30 seconds.
- Divide wine between skillets; boil until reduced by half, stirring up any browned bits, about 1 minute.
- Combine contents of skillets in 1 skillet.
- Add broth and mustard and whisk until blended.
- Boil until slightly thickened, about 2 minutes.
- Remove skillet from heat.
- Add butter, one piece at a time, whisking each until melted before incorporating the next (make sure you do this OFF the heat).
- Season with salt and pepper.
- Spoon sauce over steaks.
- Top with parsley.
This is a real winner ! The flavors blend superbly, not overly garlic-y or mustardy-y to our tastes, just richly flavored. Husband loved it, and he knows his sauces. I envision this becoming one of my standards. Thanks, Evelyn, for this gem!
Delish! Super simple and the sauce put this over the top. Thanks for sharing, Ev. Made for Culinary Quest 2014.
Delicious! This steak was so quick and easy to make, and just delicious. We will make this recipe again and again. Thanks for sharing! Made for Culinary Quest Summer 2014.