Pan-Fried Steak with Marsala Sauce

Recipe View Preheat a large, heavy-bottomed skillet (cast iron is ideal) over high heat for 2 minutes, or until it's smoking hot. Proper heat is crucial for a good sear.

Recipe View Season the steaks generously on both sides with salt and pepper. (1 minute)

Recipe View Carefully place the steaks in the hot skillet, ensuring they aren't overcrowded. Immediately reduce the heat to medium-high. Cook for 4 minutes to develop a rich crust.

Recipe View Flip the steaks and continue cooking for another 4 to 6 minutes, or until they reach your desired level of doneness. Use a meat thermometer for accuracy: 130-135°F for medium-rare, 135-140°F for medium. (4-6 minutes)

Recipe View Transfer the steaks to a platter and tent loosely with aluminum foil. Allow them to rest for at least 5 minutes; this helps the juices redistribute, resulting in a more tender steak. (5 minutes)

Recipe View Remove the skillet from the heat momentarily. Using the residual heat, quickly sauté the minced garlic in the skillet for 1 to 2 minutes, until fragrant but not browned. Be careful not to burn it. (1-2 minutes)

Recipe View Return the skillet to medium-low heat. Pour in the Marsala wine and chicken broth. Bring the mixture to a gentle boil and let it reduce for about 3 minutes, or until the sauce has thickened slightly. (3 minutes)

Recipe View Remove the pan from the heat. Whisk in the cold butter, a few cubes at a time, until fully incorporated and the sauce is glossy and emulsified. Stir in the crushed rosemary.

Recipe View Spoon the Marsala sauce generously over the rested steaks. Serve immediately and enjoy!