Pan-Fried Steak with Marsala Sauce

This recipe is great, but use a better cut of meat! We make it with New York steak and double all the sauce ingredients and it is AWESOME!

This was OK, nothing special, sorry. I would not have really been able to say why until I started reading thru the reviews. My printed copy (May 2010) says chuck steaks both places, nothing about any ribeye. I am not a steak expert, and have to just trust the recipe, and I used the chuck steak called for (though a thin one). So that may have been part of the issue. I followed this exactly (except perhaps used a spread instead of butter, I don't recall). I generally love rosemary and Marsala is fairly good (though I cook with Burgundy more). So I'll blame it on the cut of steak it calls for. I know the former reviewers won't see this, but for future reference, don't rate a recipe based on the picture - members just put their own pics up of how they made it. Interesting to see what people did, but don't rate it based on that. (A lot of folks added onions and mushrooms.) I also noticed several people who really didn't even make this recipe at all, and that's not even counting the changes of steak cut.

I used a whole cup of chicken stock to reduce the sweetness and I thickned the sauce with a little cornflour. It came together very easily and tasted great.