Steak with Gravy
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
4 people
-
Calories
490 kcal
-
Course
Main Course
-
Cuisine
American
Steak with Gravy
Description
Steak with Gravy centers on a well-seasoned sirloin or ribeye steak rubbed with a mixture including brown sugar, paprika, chili powder, and garlic powder. After allowing the steak to warm to room temperature and drying it, it is seared in a hot skillet with olive oil, creating a flavorful browned crust without flattening the meat. The accompanying gravy blends minced garlic, butter, flour, dry white wine, and a seasoned beef broth base enhanced with Worcestershire sauce, mustard powder, sage, and thyme. This sauce is cooked until thickened and flavorful, complementing the tender, juicy steak. The method includes optional tenderizing and the use of color enhancers like Gravy Master but does not require them.
The finished dish showcases tender meat with a crusty exterior and a rich, velvety gravy that brings depth and savory notes tied to the herbs and spices. It is suitable for a filling dinner and pairs well with classic sides like mashed potatoes or roasted vegetables.
For best results, slice the steak against the grain to maximize tenderness. Leftovers can be refrigerated in a sealed container for up to three days or frozen for up to three months, although reheating may slightly reduce the meat's tenderness. Selecting a marbled steak cut helps maintain juiciness, and choosing appropriate dry white wine or substituting with chicken broth in the gravy will not compromise flavor significantly.
Ingredients
Steak
- 2 lbs. sirloin steak or strip steak or ribeye, top
- 1 tablespoon olive oil
Steak Rub
- 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 white wine see notes, dry
- 3 cloves garlic minced
- 4 tablespoons butter
- ¼ cup flour
- 2 ½ cups beef broth
- ½ chicken bouillon cube see notes
- 1 teaspoon Worcestershire sauce can sub soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ¼ teaspoon dried thyme
- ¼ teaspoon ground sage
- 2-3 Gravy Master optional, drops, or kitchen bouquet
Instructions
Prep Work
- Remove the steak from the fridge 20 minutes before starting so that it cooks evenly.
- Meanwhile, combine the steak rub ingredients in a small bowl and set aside.
- 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).
- Optional: Place saran wrap over the steak and use a meat mallet to gently tenderize each side. (Don't pound it flat.)
- Pat it completely dry. Massage the steak rub over each side of the meat.
Sear the Steaks
- 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.
- 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.
- 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.
- Transfer the steaks to a plate and let them rest. The middle won’t be cooked through yet.
Make the Gravy
- 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.
- Sprinkle in the flour and stir continuously for 2 minutes.
- Add the combined beef broth mixture in small splashes, stirring continuously. Do this slowly to preserve the thickness of the gravy.
- 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
- 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.
- 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.)
- Once the meat is cooked to your liking, serve with mashed potatoes and roasted green beans!
Notes
- Use marbled steaks like strip, sirloin, or ribeye for juicier and more tender results.
- Let the steak come to room temperature before cooking for even doneness.
- Sear steaks in a hot pan without overcrowding to develop a proper crust.
- Slice cooked steak against the grain to improve tenderness when serving.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months.
- Use Chardonnay or Sauvignon Blanc in gravy, or substitute chicken broth if preferred.
- Adding a few drops of Gravy Master or Kitchen Bouquet deepens gravy color but is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 8g | 3% |
| Protein | 53g | 106% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 164mg | 55% |
| Sodium | 1498mg | 62% |
| Potassium | 952mg | 20% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
