Pan Fried Steak with Mustard-Pepper Sauce

"These steaks are quick, and good enough to serve company!"
photo by Bergy photo by Bergy
photo by Bergy
Ready In:




  • Sprinkle pepper on both sides of steaks and pat to rub in.
  • Place oil in medium skillet (non-stick is best) and heat over medium high heat until hot.
  • Add steaks, cook to desired doneness, turning once (about 6 to 12 minutes).
  • Add garlic, cook and stir 1 minute or until golden brown.
  • Add wine and broth, bring to a boil for 1 minute.
  • Remove steaks from skillet.
  • Whisk in mustard until sauce is well blended.
  • Serve sauce over steaks.

Questions & Replies

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  1. ChrisMc
    Very tasty, rich, and easy to make sauce. I made this with eye of round steaks, garlic mashed potatoes, and asparagus. I only made two steaks, but made more sauce than 2 steaks worth and had the rest as gravy over the potatoes. I agree - this is definitely something nice enough to serve for company. Next time I make it, though, I think I'll grill the steaks and cook the sauce by itself.
  2. Luvs 2 Cook
    Terri F., this recipe has such wonderful flavor! It was so easy to pull together with things you always have around. I was in the mood for a pan fried steak. I used the Kansas City Heart Healthy steaks and butterflied them to help them cook faster. I wisked the mustard in with the broth and wine. I also kept the steaks in and basted in the sauce. The only thing I added was a few mushrooms because the needed to be used. THNAKS for an MM GOOD recipe.
  3. Bergy
    There were strip loin steaks on sale and I wanted a good old pan fried steak! I am happy that I chose your recipe - it is easy and tasty. I changed one step I whisked the mustard in with the broth and the wine added that to the pan with the steak still in the pan, let it come to a simmer and everything was ready - The steak was tender medium rare just the way I like it, mushrooms (another addition by me)cooked and the sauce was immediately poured over boiled potatoes then fork mashed. My steak craving was satisfied thenks Terri for a lovely dinner.
  4. JustJanS
    A nice simple sauce, we ate it with rib-eye steaks for a quick family meal.
  5. jVo6236
    Had to add a sprinkling of flour and also threw in a TBS of butter to my pan sauce at the end to thicken it up slightly but wow...incredibly good for a quick and easy steak. I used boneless Chuck Eyes and cooked to medium. The wine/broth sauce was so very tasty-I would say it was restaurant quality! Thanks Terri!



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