Steak with Gravy

A skillet filled with Steak and Gravy with parsley on top.

This easy recipe for Steak with Gravy is a cozy meal that is easy to make from scratch in a skillet on the stove top! It's full of homemade flavor and is perfect with mashed potatoes.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American

Servings: people

Calories: 490kcal

Author: Stephanie

Ingredients

Steak

2 lbs. top sirloin steak or strip steak or ribeye
1 tablespoon olive oil

Steak Rub

1 teaspoon EACH: salt, brown sugar
½ teaspoon EACH: garlic powder, paprika, chili powder, pepper
¼ teaspoon onion powder

Gravy

½ cup dry white wine see notes
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 EACH: garlic powder, mustard powder
¼ teaspoon EACH: dried thyme, ground sage
2-3 drops gravy master or kitchen bouquet optional.

US Customary - Metric

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

Pro Tips:

Strip Steak, Top Sirloin, or Ribeye Steaks are best for this recipe. Marbled meat yields juicier results. Leaner cuts without marbelization are more prone to becoming dry.
Wine: Chardonnay and Sauvignon Blanc are the best wine choices for this. Pinot Grigio may also be used. Chicken broth can be used if you don’t cook with wine.
Chicken Bouillon: It may seem counterintuitive to use chicken bouillon in this gravy, but it adds a nice contrast with the beef broth as well as depth of flavor.
A few drops of Gravy Master or Kitchen Bouquet can add a slightly darker color to this meal if preferred, but it's not necessary!
When cutting your steak, slice against the grain for authentic steakhouse presentation. This also breaks up the muscle fibers instead of keeping them intact, which makes the steak more tender.

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat fairly well, although the steak isn't as tender upon reheating.

The nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition