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Don’t just limit Marsala sauce to chicken. It’s great on steak too!
Steak Marsala: A Year Round Treat
Now that it’s summer and lots of us are grilling, this steak marsala is a great way to serve up that outdoor-grilled steak.
But it doesn’t have to be a summertime treat because there’s other methods you can use to cook your steak. The main attraction here is the sauce. Anywhere you can cook with a saucepan lets you make this tasty marsala sauce.
However, I will add here that a BBQ grilled steak will up the ante on this dish’s flavor, do make a point to enjoy this while the weather is good and you can cook outdoors.
It’s A Skillet Dinner Too!
Since I discovered pan frying steak was the best method to cook it, this recipe can also be made in one pan–your skillet.
When I made what is photographed here, I was lucky enough to find two very thinly sliced rib eyes–and on sale too. How lucky can you get!
However, thicker steaks will work very well with this steak marsala recipe, so if you pan fry, just allow for more cooking time. Either way you choose to make the steak, it will be a real treat to eat.
That Lovely Sauce
Most of the ingredients you need to make up the marsala sauce, you probably have on hand.
Basically, any wine will do in the sauce, but marsala will give the best flavor.
I’m a huge advocate for using fresh–be that veggies or herbs–so I highly recommend using fresh in this sauce. It will taste much better. And as an aside, my herb garden decided to actually grow and flourish this year so I’m taking real advantage of this!!!
However, you can safely substitute canned button mushrooms for the fresh and dried thyme (the kind in the bottle) for the fresh. It will still taste fine but I do urge you to at least use fresh mushrooms if you can.
- 4 thin sliced ribeye steaks or thin sliced sirloin
- 1 tbs butter
- 2 tbs butter
- 6 oz button mushrooms cut in half
- 1 tbs chopped fresh thyme -OR- 1/2 tsp dried
- 1/4 cup rich beef stock
- 1 cup Marsala wine
- 1/2 cup heavy cream
- 1 tsp sugar
- To make sauce, melt the 2 tbs butter over medium high heat in a heavy skillet.
- Add the mushrooms and thyme and cook, stirring frequently, until mushrooms just begin to sear. Add the stock and stir, scraping up anything that stuck to the pan.
- Pour in the wine, cream and sugar. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes or until sauce is reduced by half. Remove from heat and keep warm.
- In another heavy skillet, melt the 1 tbs of butter over high heat. Place the steaks in the pan and sear well on each side. My steaks were about 1/4-inch thick so they took less than 5 minutes and they were medium-well. Adjust the cooking time by the thickness of the steak and the amount of doneness you desire. For a 1/2-inch steak to medium, you’d probably sear 5 minutes each side.