Steak with Gravy
Juicy steak smothered in a rich homemade gravy made with beef broth, garlic, and seasonings. A comforting dinner that pairs perfectly with mashed potatoes.
- 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.
Find it online: https://allcookedup.com/steak-with-gravy/
