Steak with Gravy

Prep Work

1. Remove the steak from the fridge 20 minutes before starting so that it cooks evenly.
2. Meanwhile, combine the steak rub ingredients in a small bowl and set aside.
3. In a large measuring cup with a spout, combine the beef broth, bouillon cube, Worcestershire sauce, seasonings, and a few drops of gravy master/kitchen bouquet (if using).
4. Optional: Place saran wrap over the steak and use a meat mallet to gently tenderize each side. (Don't pound it flat.)
5. Pat it completely dry. Massage the steak rub over each side of the meat.

Sear the Steaks

1. Heat olive oil in a large/wide skillet (preferably cast iron), over medium-high heat. Wait until the oil just starts to smoke slightly, the pan should be very hot.
2. Add the steaks, leaving room around each to create a nice sear around the edges. (You may need to sear them in batches.) You should hear them sizzle immediately when they hit the skillet. Press them down gently so the entire surface is hitting the skillet.
3. Sear for 1 ½- 2 minutes, then use kitchen tongs to flip and cook for another 1 ½-2 minutes. Use kitchen tongs to position the steak on its side and sear the edges as well.
4. Transfer the steaks to a plate and let them rest. The middle won’t be cooked through yet.

Make the Gravy

1. Turn the heat off and add the wine. Use a silicone spatula to “clean” the bottom and sides of the skillet. Set the heat to medium and let the wine bubble gently and reduce by half, 3-4 minutes. Add the butter and garlic and cook for 1 more minute.
2. Sprinkle in the flour and stir continuously for 2 minutes.
3. Add the combined beef broth mixture in small splashes, stirring continuously. Do this slowly to preserve the thickness of the gravy.
4. Bring the gravy to a boil, then reduce heat to a gentle simmer and cook for 5 minutes to allow the flavors to meld.

Add the Steaks Back

1. Add the steaks back along with any juices from the plate. Spoon the sauce on top. Cover partially and let the steaks cook gently, with a gentle bubble now and then, for 5 minutes.
2. Use kitchen tongs to carefully flip them, then spoon more sauce on top. You may see red juice appear on the top, that’s fine. Cook for another 3 minutes, or until desired level of doneness is obtained. The “feel” test is my preferred way of knowing if the steak is done. The firmer the steak, the more cooked through it is. You can also use a meat thermometer. (See blog post for guidance on the feel test and for internal temperature guidance.)
3. Once the meat is cooked to your liking, serve with mashed potatoes and roasted green beans!