This is the recipe my Dad makes, it's from Scarlati Family Kitchen https://scarlatifamilykitchen.com/steak-marsala/
Pat the steaks dry and place on a wire rack over a baking sheet and season with salt and pepper. Let sit at room temperature for 30-60 minutes.
While they are resting, slice the mushrooms and mince garlic.
Mix the flour, onion powder and garlic powder, then dip the steaks in the mixture, coating on all sides. Shake off any excess, it should be a light coating, not breading. Set them back on the rack.
Preheat a heavy skillet over medium heat on the stovetop and then add the olive oil and butter right before cooking so it doesn't burn. Place steaks in the hot skillet and then sear them for 2-3 minutes on each side to brown. Transfer steak to a plate and then rest, covered with a piece of aluminum foil, while finishing the sauce.
Add the mushrooms to the hot pan and saute them for 2-3 minutes until soft and lightly browned. Add the garlic and fresh thyme leaves and cook for one more minute.
Deglaze the pan with the marsala wine, while scraping the bottom of the pan to remove any stuck-on bits. Add the beef broth or stock and let the sauce simmer for 3-4 minutes to reduce.
Mix in the heavy cream and then add the steaks back to the sauce. Spoon the creamy mushroom marsala sauce over the steaks and let them simmer in the sauce for 3-5 minutes until their desired doneness. Serve the cooked steak whole or sliced, smothered in the savory marsala sauce.
Keep leftover steak marsala in the refrigerator in an airtight container, reheat in a pan on the stovetop over medium-low heat with the sauce.
Ingredients
Directions
Pat the steaks dry and place on a wire rack over a baking sheet and season with salt and pepper. Let sit at room temperature for 30-60 minutes.
While they are resting, slice the mushrooms and mince garlic.
Mix the flour, onion powder and garlic powder, then dip the steaks in the mixture, coating on all sides. Shake off any excess, it should be a light coating, not breading. Set them back on the rack.
Preheat a heavy skillet over medium heat on the stovetop and then add the olive oil and butter right before cooking so it doesn't burn. Place steaks in the hot skillet and then sear them for 2-3 minutes on each side to brown. Transfer steak to a plate and then rest, covered with a piece of aluminum foil, while finishing the sauce.
Add the mushrooms to the hot pan and saute them for 2-3 minutes until soft and lightly browned. Add the garlic and fresh thyme leaves and cook for one more minute.
Deglaze the pan with the marsala wine, while scraping the bottom of the pan to remove any stuck-on bits. Add the beef broth or stock and let the sauce simmer for 3-4 minutes to reduce.
Mix in the heavy cream and then add the steaks back to the sauce. Spoon the creamy mushroom marsala sauce over the steaks and let them simmer in the sauce for 3-5 minutes until their desired doneness. Serve the cooked steak whole or sliced, smothered in the savory marsala sauce.
Keep leftover steak marsala in the refrigerator in an airtight container, reheat in a pan on the stovetop over medium-low heat with the sauce.