Steak Marsala
Steak marsala is a cozy, satisfying dish with tender meat and a savory sauce. This version keeps it simple while delivering full-bodied flavor.
Servings: 2
Equipment
- Skillet Large
Ingredients
- 2 steaks boneless, such as ribeye, sirloin or tenderloin
- salt and black pepper to taste
- 3 Tablespoons butter or olive oil
- 1 Cup mushrooms sliced, cremini or button mushrooms work well
- 2 Cloves garlic minced
- ¾ Cup marsala wine
- 1 Tablespoon Worcestershire sauce
- 1 Teaspoon fresh thyme or ½ Teaspoon dried thyme
Optional Ingredients
- 1 Tablespoon butter to swirl in at the end
- parsley chopped, for garnish
Instructions
- Start by seasoning both sides of the steaks with salt and pepper.
- In a large skillet, heat 1 tablespoon of olive oil or butter over medium-high heat.
- Once the pan is hot, add the steaks and cook for 3 to 4 minutes on each side for medium-rare (or longer, depending on your preferred level of doneness).
- Once cooked, remove the steaks from the pan and set them aside to rest.
- In the same skillet, add the remaining tablespoon of olive oil or butter. Add the sliced mushrooms and sauté for 4 to 5 minutes until they soften and release their moisture.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the marsala wine, scraping the bottom of the pan with a wooden spoon to deglaze it and loosen any brown bits.
- Add the Worcestershire sauce and thyme, and stir everything together. Let the sauce simmer for 4 to 5 minutes, reducing slightly.
- Once the sauce has thickened a bit, return the steaks to the skillet and let them cook in the sauce for 2 to 3 minutes to warm through and absorb some of the flavors. If you like a richer sauce, stir in the optional butter at this point.
- Garnish the dish with chopped parsley and serve immediately with your favorite side dishes.
Notes
Let steaks rest: After searing, let the meat sit so juices stay inside.
Deglaze properly: Scrape the pan well after adding wine to pull up flavor-packed bits stuck to the pan bottom.
Taste and adjust: You may want more Worcestershire sauce or a pinch of lemon for balance.
Don’t rush the sauce: Let it reduce gently for a fuller taste, swirling in a little butter or cream at the end if you like.
Deglaze properly: Scrape the pan well after adding wine to pull up flavor-packed bits stuck to the pan bottom.
Taste and adjust: You may want more Worcestershire sauce or a pinch of lemon for balance.
Don’t rush the sauce: Let it reduce gently for a fuller taste, swirling in a little butter or cream at the end if you like.
Nutrition
Calories: 655kcal | Carbohydrates: 18g | Protein: 48g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 141mg | Sodium: 271mg | Potassium: 968mg | Fiber: 1g | Sugar: 10g | Vitamin A: 138IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 5mg
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