I love this recipe because it transforms a simple steak dinner into a comforting meal with an incredible gravy. The steak develops a beautiful crust from the quick sear, while the gravy captures all the flavorful bits left in the skillet. I also appreciate that everything cooks in one pan, making cleanup much easier.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Steak:
2 lbs. top sirloin steak (or strip steak or ribeye) 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon brown sugar ½ teaspoon garlic powder ½ teaspoon paprika ½ teaspoon chili powder ½ teaspoon black pepper ¼ teaspoon onion powder
For the Gravy:
½ cup dry white wine 3 cloves garlic, minced 4 tablespoons butter ¼ cup flour 2 ½ cups beef broth ½ chicken bouillon cube 1 teaspoon Worcestershire sauce (or soy sauce) ½ teaspoon garlic powder ½ teaspoon mustard powder ¼ teaspoon dried thyme ¼ teaspoon ground sage 2-3 drops gravy master or kitchen bouquet (optional)
Directions
I remove the steak from the refrigerator about 20 minutes before cooking so it can come closer to room temperature and cook more evenly.
While the steak rests, I combine the salt, brown sugar, garlic powder, paprika, chili powder, pepper, and onion powder in a small bowl to create the seasoning rub.
In a large measuring cup, I mix together the beef broth, bouillon cube, Worcestershire sauce, garlic powder, mustard powder, thyme, sage, and gravy master if I am using it.
For extra tenderness, I sometimes place plastic wrap over the steak and gently tenderize both sides with a meat mallet. Then I pat the steak completely dry and massage the seasoning blend over both sides.
I heat the olive oil in a large skillet or cast-iron pan over medium-high heat until it begins to lightly smoke. I place the steaks into the hot skillet, ensuring they have enough room around them to develop a good crust.
I sear the steaks for about 1½ to 2 minutes per side, then use tongs to sear the edges as well. Once browned, I transfer the steaks to a plate to rest.
To make the gravy, I turn off the heat and pour in the white wine. I scrape the bottom of the skillet to release all the flavorful browned bits. I return the heat to medium and allow the wine to reduce by half, about 3 to 4 minutes.
I add the butter and minced garlic, cooking for another minute until fragrant. Then I sprinkle in the flour and stir continuously for 2 minutes.
Slowly, I add the prepared broth mixture in small splashes while stirring constantly to keep the gravy smooth and thick. I bring it to a boil, then reduce the heat and simmer gently for 5 minutes.
Next, I return the steaks and any accumulated juices to the skillet. I spoon gravy over the top, partially cover the pan, and let the steaks cook gently for about 5 minutes.
I flip the steaks, spoon more gravy over them, and continue cooking for another 3 minutes or until they reach my desired doneness.
Once cooked, I serve the steaks with plenty of gravy alongside mashed potatoes and roasted green beans.
I sometimes use ribeye for a richer flavor or strip steak for a firmer texture. For a deeper gravy, I replace the white wine with red wine. I also enjoy adding sliced mushrooms to the gravy for extra savory flavor. When I want a bit of heat, I add a pinch of cayenne pepper to the seasoning blend.
storage/reheating
I store leftover steak and gravy in an airtight container in the refrigerator for up to 3 days. For reheating, I place the steak and gravy in a covered skillet over low heat until warmed through. I avoid high heat because it can overcook the steak and make it less tender. If the gravy becomes too thick, I stir in a small splash of beef broth.
FAQs
What is the best cut of steak for this recipe?
I like using top sirloin because it offers excellent flavor and value, but strip steak and ribeye also work very well.
Can I skip the wine?
Yes, I can substitute additional beef broth if I prefer not to cook with wine. The gravy will still be flavorful.
How do I know when the steak is done?
I use a meat thermometer for accuracy, or I check the firmness of the steak with tongs. Firmer steaks indicate a higher level of doneness.
Why do I sear the steak before simmering it in the gravy?
I sear the steak first because it creates a flavorful crust and leaves browned bits in the skillet that enrich the gravy.
Can I make the gravy ahead of time?
Yes, I can prepare the gravy a day in advance and reheat it gently before adding freshly cooked steaks.
Conclusion
Steak with Gravy is a classic comfort food meal that delivers rich flavor in every bite. I love how the juicy steak pairs with the silky homemade gravy, creating a satisfying dinner that feels both elegant and comforting. Whether I serve it for a family meal or a special occasion, this recipe always earns a place at the table.
Juicy steak smothered in a rich homemade gravy made with beef broth, garlic, and seasonings. A comforting dinner that pairs perfectly with mashed potatoes.
Author:Emma
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:American
Ingredients
Steak
2 lbs top sirloin steak (or strip steak or ribeye)
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon brown sugar
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon black pepper
¼ teaspoon onion powder
Gravy
½ cup dry white wine
3 cloves garlic, minced
4 tablespoons butter
¼ cup all-purpose flour
2½ cups beef broth
½ chicken bouillon cube
1 teaspoon Worcestershire sauce (or soy sauce)
½ teaspoon garlic powder
½ teaspoon mustard powder
¼ teaspoon dried thyme
¼ teaspoon ground sage
2–3 drops Gravy Master or Kitchen Bouquet (optional)
Instructions
Remove the steak from the refrigerator 20 minutes before cooking.
In a small bowl, combine salt, brown sugar, garlic powder, paprika, chili powder, pepper, and onion powder.
In a measuring cup, combine beef broth, bouillon cube, Worcestershire sauce, garlic powder, mustard powder, thyme, sage, and optional gravy browning sauce.
If desired, gently tenderize the steaks with a meat mallet.
Pat steaks dry and coat evenly with the seasoning mixture.
Heat olive oil in a large cast-iron skillet over medium-high heat until very hot.
Add steaks and sear for 1½–2 minutes per side. Sear the edges as well.
Transfer steaks to a plate and set aside.
Turn off the heat and carefully add the white wine. Scrape up the browned bits from the skillet.
Return heat to medium and simmer the wine until reduced by half, about 3–4 minutes.
Add butter and garlic and cook for 1 minute.
Sprinkle in the flour and stir continuously for 2 minutes.
Slowly add the beef broth mixture while whisking constantly until smooth.
Bring to a boil, then reduce to a gentle simmer for 5 minutes.
Return the steaks and any juices to the skillet.
Spoon gravy over the steaks and partially cover.
Simmer for 5 minutes, then flip the steaks and spoon more gravy on top.
Continue cooking for about 3 minutes, or until the desired doneness is reached.
Serve hot with mashed potatoes, rice, or roasted vegetables.
Notes
Ribeye, strip steak, or sirloin all work well in this recipe.
For a deeper flavor, use beef bouillon instead of chicken bouillon.
Use a meat thermometer for accurate doneness.
The gravy will continue to thicken slightly as it cools.
Leftovers can be refrigerated for up to 3 days.
