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Steak Marsala is the perfect date night meal! It is easy to prepare, quite impressive and loaded with complex flavors and textures! When my mom and I go to Carrabba’s for dinner, she orders the Marsala topped Filet and I order the Shrimp Scampi topped Filet. We are pretty boring that way, we like what we like and we stick with it!!
Since I already recreated my own version of Shrimp Scampi topped Filet Mignon, I figured it was time to create my own Steak Marsala. What you see here on the blue plates is filet mignon, but you can use any cut of steak that you like…or can afford. Sirloin is delicious as well, I just happened to have some filets in my freezer. (I get them delivered each month from ButcherBox. Use code AP10 for $10 off + FREE Bacon)
How to make Steak Marsala:
Pull your steaks out of the refrigerator and set them on the counter for 30 minutes to bring them up to room temperature. Sprinkle with garlic pepper, or sea salt and black pepper.
Both steaks are 6 ounces. The one on the left is thinner, about 1/2-inch and the one on the right is closer to 1-inch thick.
Heat a large cast-iron skillet over medium-high heat. Add the butter and oil to the skillet, once melted place the steaks seasoning side down in the skillet. Cook for 5 minutes without touching them.
Flip steaks over and season the other side. Cook for 5 minutes, or until they reach the correct internal temperature.
Remove steak from the skillet and place on a plate. Cover with foil and set aside.
Reduce heat to medium and add the mushrooms and shallots to the skillet.
Cook for five minutes, stirring occasionally. If the pan seems to dry add additional oil.
Add the wine and reduce heat medium-low. Simmer for two minutes.
Add the bone broth and Dijon mustard. Adjust heat to medium and simmer until sauce is reduced by half, about 5 minutes.
Spoon the mushrooms and sauce over the steaks, sprinkle with parsley and serve.
Perfection!! I served my steaks with Instant Pot Asparagus cooked for “0” minutes on Manual because they are very skinny.
Notes:
- My steaks were different sizes. One was about 1-inch thick, the other was more like 1/2-inch. I only cooked the thinner steak for 4 minutes, and the thicker one for 5 minutes on the second side to guarantee that they would be Medium Rare.
- It is a good idea to pull your steaks when they are 10 degrees UNDER your desired doneness, they continue to cook as they rest.
- The cooking times listed are GUIDELINES, but should be a good starting point.
- Error on the side of under cooked!
- The thickness of the steaks determines the cooking time, not the weight. Feel free to use smaller steaks (less ounces) if desired.
- Kettle & Fire Bone Broth adds a deeper flavor than beef stock, but either will work.
COOKING TIMES FOR THE PERFECT STEAK:
Rare Medium Rare Medium Medium Well
(120 – 130) (130 – 140) (140 – 150) (150 – 160)
1-inch thick:
8 minutes 10 minutes 13 minutes 18 minutes
1 1/4-inch thick:
10 minutes 12 minutes 15 minutes 20 minutes
1 3/4-inch thick:
12 minutes 14 minutes 18 minutes 22 minutes
2-inches thick:
13 minutes 15 minutes 19 minutes 23 minutes
MORE DELICIOUS STEAK RECIPES:
Beef Tenderloin with Tomato-Butter Shrimp and Grilled Corn Relish
Shrimp Scampi topped Filet Mignon
What to serve with Steak Marsala:
Simple Cauliflower Mash – for Keto
Sauteed Zucchini and Carrots – Whole 30 & Paleo
Mashed Sweet Potatoes – Whole 30 & Paleo
Enjoy!!
Steak Marsala
Ingredients
- 12 ounces steak 2) 6 ounce - I used filet/tenderloin, but sirloin works too.
- 1 teaspoon garlic pepper
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 8 ounces cremini mushrooms stems removed, sliced - substitute your favorite mushrooms.
- 2 shallots minced
- 1/2 cup Marsala wine mine was sweet
- 3/4 cup beef bone broth or substitute beef stock
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
Instructions
- Pull your steaks out of the refrigerator and set them on the counter for 30 minutes to bring them up to room temperature. Sprinkle with garlic pepper, or sea salt and black pepper.
- Heat a large cast-iron skillet over medium-high heat. Add the butter and oil to the skillet, once melted place the steaks seasoning side down in the skillet. Cook for 5 minutes without touching them.
- Flip steaks over and season the other side. Cook for 5 minutes, or until they reach the correct internal temperature.
- Remove steak from the skillet and place on a plate. Cover with foil and set aside.
- Reduce heat to medium and add the mushrooms and shallots to the skillet.
- Cook for five minutes, stirring occasionally. If the pan seems to dry add additional oil.
- Add the wine and reduce heat medium-low. Simmer for two minutes.
- Add the bone broth and Dijon mustard. Adjust heat to medium and simmer until sauce is reduced by half, about 5 minutes.
- Spoon the mushrooms and sauce over the steaks, sprinkle with parsley and serve.
Notes
- My steaks were different sizes. One was about 1-inch thick, the other was more like 1/2-inch. I only cooked the thinner steak for 4 minutes, and the thicker one for 5 minutes on the second side to guarantee that they would be Medium Rare.
- It is a good idea to pull your steaks when they are 10 degrees UNDER your desired doneness, they continue to cook as they rest.
- The cooking times listed are GUIDELINES, but should be a good starting point.
- Error on the side of under cooked!
- The thickness of the steaks determines the cooking time, not the weight. Feel free to use smaller steaks (less ounces) if desired.
One word, YUM! and I’m not usually a mushroom lover either. Just be careful not to overcook that sauce, I let it reduce for too long the first time I made this and blah, but the second time, fabulous!
It can be a bit tricky getting the timing right on the sauce. I’m so glad it worked for you, Malissa!!