Saucy Skillet Rib Eye Steaks

By McLean

Ingredients

• 4 beef rib eye steaks (3/4 inch thick)
• 1 large onion chopped
• 3 garlic cloves, minced
• 1/4 cup butter, cubed
• 2 tablespoons Dijon mustard
• Salt and pepper to taste
• 1/3 cup beef broth
• 1 tablespoon minced fresh parsley

Details

Servings 4

Preparation

Step 1

In a large nonstick skillet, brown the rib eye steaks over medium-high heat for 1 to 2 minutes on each side. Remove and keep warm.

In the same skillet, saute the onion and garlic in butter until tender, stirring to loosen browned bits.

Brush the steaks with mustard; sprinkle with salt and pepper. Return to the pan. Stir in broth. Cook for 5 to 7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read l45 degrees; medium, l60 degrees).

Spoon the onion mixture over steaks; sprinkle with parsley.