Beef Marsala - The Most Delicious Easy Steak Dinner

I forgot to add the butter at the end. It is better with it. You can use other cuts of beef such as ribeye, strip steak, and skirt steak. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. Also, be sure to check out our cooking/food podcast which just hit its 6 month anniversary: youtube.com/@sipandfeastpodcast

Honestly there hasn’t been a bad recipe on this channel .

This guy is so great. Everything about the channel is awesome. His demeanor and explanations are so chill. And the way he includes his family is SO sweet. I'm a Chef and I watch him all the time. I love making some of his versions of recipies on Sundays. It really relaxes me, and there's so many I really never cook usually so I learn a ton. Badass

This looks great! We are having a nasty ice storm here in Oregon & I’m harboring friends who have no power. I’ve been fixing your recipes which comfort the body & nourish the soul. Much thanks to you. I love your videos.

Hey Jim I’ve got to tell ya. I discovered your channel about two months ago. I. Cooked your Coq Au Vin last week. My wife said it was the meal I’ve ever prepared. It was delicious and I so appreciate the way you instruct simple men like to cook like that. I can’t wait to try the next one. Thanks again.

We cooked this for VD. Amazing! Salisbury steak was delicious too. I watch your videos and listen to your podcasts. Your COSTCO video has changed the way we shop. Thank you! Keep up the good work.

Not a big deal, but you forgot the cold butter! Easy and tasty recipe.

I'm so glad you're dispelling the myth that a pan always needs to be RIPPING HOT when searing meat. It can, but it's not necessary.

I love it that you say "Cook your steaks to YOUR liking!" Thank you. God bless, stay safe and warm.

I always love the end of your videos because it doesn't matter how perfect I think everything went If my wife doesn't like it. Real practical cooking at its' most honest, thanks!

I couldn't find the recommended cut, so I went with a bone-in Riby-eye, which I grilled on my Kamado Joe over high heat. Meanwhile, I made the sauce per the recipe. After searing the steak, I nested in the sauce and finished it with a pat of butter. Served with spinach. Everyone loved it. The key is the sauce. Well done, from Texas.

I gotta say I love to cook, been watching the channel for a long time and you have such a cool uniqueness. Like the way you explain everything and the way you talk is so chill and normal. Not over produced or anything, (and I mean that in the best way) so it makes it feel like you’re cooking with a family member I love it. It’s very relaxing and genuine.

Awesome 9.9 for the teaching class Would be 10 if James was there!!!

All three are button mushrooms! Porcini Italan for old Button Mushroom (the older the more flavor) Cremini are French for older button mushrooms ( the older the better the flavor) Bella are Button musgroom grown in mines (Ideal conditions for growing OLD Giant Button mushrooms. When dehydrated and reconstatuted the flavor is even more pronounced! In cooking professionally I peeled mushrooms to make very White marinated mushrooms ! Then used the skins for sauces! My room mate had a mother from Milan Italy! I yjought I made the best Beef stew in the world until I had her Beef stew with dried Porcini mushrooms!

I love your recipes! Since I'm fairly local to your area, I appreciate being able to go with some of your recommendations on where to find the best ingredients. Being from the same area also makes both of you very relatable. I'm enjoying your banter on the podcast also. Thanks for the great content!

I absolutely love everything you make. This looks incredible. Im a huge Marsala fan. Thank you!

I just discovered your channel. Every single recipe looks amazing!

It’s great to make flavorful pan sauces with a pan seared steak. Restaurants do it bc it seems fancy, but it’s pretty easy. You just have to know the basic technique. We make N.Y. strip or ribeye this way in the winter months with a few differences (no flour, no broth, just cream & Marsala.) Some fresh rosemary or peppercorns are nice too. We don’t have any great steakhouses near us but you can get this is a good steakhouse.

I love veal and chicken marsala. This recipe is very tempting. Your recipes and presentation are superb!

Just found your channel. It's one of the best cook sites around. Great ,something real and not overly complicated,but something your proud to put on the table.