Steak Marsala
This is The Duck Whisperer’s all-time favorite steak recipe. He had it for the first time at Carraba’s Italian Bar and Grill (for a chain restaurant they have very good food).
Anyway, so since he loves it so much, a few years ago I decided I should try to make it.
It worked beautifully and it’s a pretty easy sauce to make.
The great thing about it is the sauce translate extremely well to chicken. So obviously I will be posting how I do that as well.
The funny thing about this, is Jeremiah usually does not like any kind of sauce or topping on his steak.
But this he loves.
Steak Marsala
Prep time
Cook time
Total time
Recipe By: Megan
Recipe type: Main
Serves: 4
Ingredients
- 4 steaks of your choosing (we like rib-eye but for a cheaper version petite sirloin works wonderfully)
- ½ stick butter, softened
- kosher salt
- freshly ground black pepper
FOR THE SAUCE - 2 tablespoons extra virgin olive oil
- 2 shallots, minced
- 1 pound crimini mushrooms, sliced
- 1½ tablespoons rubbed sage
- kosher salt
- freshly ground black pepper
- ½ cup water
- 1 cup marsala
- ¾ cup heavy cream
- ½ stick cold butter
Preparation Instructions
- Set the steaks out so they are not super cold, they really cook up nicer and the butter sticks to them at room temperature.
- You are going to want to make the sauce first since it takes longer than the steaks. So, heat a medium saute pan over medium heat.
- Add the water, shallots, mushrooms and sage, sprinkle with salt and pepper. Cook until the mushrooms just start to soften and release their juices, about 3-4 minutes
- Pour in the marsala and heavy cream. Simmer until thickened about 10-15 minutes (if you are at sea level, 10 should do it. But those of you at high altitude will need more like 15). Remove from heat and allow to cool a couple minutes (this is when I like to sear the steaks).
- Heat a large skillet, griddle or your grill (I love cast iron for this because you can just heat it without putting anything on it) to medium-high-high heat (I think medium-high is a touch low but high is a touch hot so I go right in between the two).
- Right before searing the steaks, sprinkle them with salt and pepper and smear a very generous amount of butter on one side.
- Once your pan or grill is hot enough, add the steaks. I usually cook ours on the rare to medium rare side of things so I cook a 1inch steak for about 3.5 to 4 minutes and then flip and cook another 3.5 to 4 minutes. Hereis a handy, dandy chart for grilling times if you need it.
- Once the steaks are cooked to your liking, set them on a serving platter to rest and finish the sauce.
- Simply add the butter to the sauce and stir until melted.
- To serve, plate the steaks and top with a generous amount of the marsala sauce - it's really great on mashed potatoes as well.
Sauce recipe adapted from http://marthastewart.com
is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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