Pan Fried Steak with Marsala Sauce2 pounds beef chuck steaks, well trimmedsalt and pepper to taste 2 cloves garlic, crushed 1/2 cup Marsala wine 1/2 cup chicken broth 3 tablespoons butter 1/4 teaspoon dried rosemary, crushed Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste. Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 3 - 4 minutes, undercooking a bit. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm. Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes Remove pan from heat and whisk in butter and rosemary. To Freeze: Freeze in freezer safe container. Freeze sauce separately. To Reheat: Reheat steaks on the grill or in a pan, until cooked to your liking. Reheat sauce in a pot, serve over steak. |