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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These juicy ribeye steaks couldn't be easier. I prefer steak, but Iâve also used the seasonings on chicken breasts, fish, veal and hamburgers, so use whatever meat you have. Ingredients:
4 beef ribeye steaks (3/4 inch thick and 8 ounces each) |
1/4 cup butter |
1 large onion, chopped |
4 garlic cloves, minced |
1/3 cup beef broth |
2 tablespoons dijon mustard |
salt and pepper to taste |
1 tablespoon minced fresh parsley |
Directions:
1. Place a large nonstick skillet over medium heat. In batches, brown steaks on both sides, about 1-2 minutes. Remove from pan.
2. In same skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth.
3. Return steaks to pan; cook 4 minutes. Brush tops with mustard; turn and cook 3-6 minutes longer or until steaks reach desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Season with salt and pepper to taste; sprinkle with parsley. Yield: 4 servings.
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