Description
This steak with gravy recipe features a juicy top sirloin, strip steak, or ribeye perfectly seared and served with a rich, flavorful homemade gravy. The gravy is made with white wine, garlic, butter, and beef broth, enhanced with subtle spices and optional kitchen bouquet for color. It’s an elegant yet approachable dish ideal for serving with classic sides like mashed potatoes and roasted green beans.
Ingredients
Scale
Steak
- 2 lbs. top sirloin steak, or strip steak or ribeye
- 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 pepper
- ¼ teaspoon onion powder
Gravy
- ½ cup dry white wine (Chardonnay or Sauvignon Blanc recommended)
- 3 cloves garlic, minced
- 4 tablespoons butter
- ¼ cup flour
- 2 ½ cups beef broth
- ½ chicken bouillon cube
- 1 teaspoon Worcestershire sauce (can substitute 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
- Prep the Steak: Remove the steak from the fridge 20 minutes before cooking to allow it to reach room temperature for even cooking. Combine all steak rub ingredients in a small bowl. Optionally tenderize the steak gently with a meat mallet covered in saran wrap. Pat the steak dry thoroughly, then massage the rub evenly over both sides.
- Sear the Steaks: Heat the olive oil in a large, preferably cast iron skillet over medium-high heat until it just starts to smoke. Add the steaks, leaving enough space around them to sear properly. Press gently to ensure full contact with the pan. Sear for 2 minutes per side, then sear edges by holding the steak with tongs. Transfer steaks to a plate and let rest; they won’t be fully cooked yet.
- Prepare the Gravy Base: Turn heat off then add white wine to the skillet. Use a spatula to scrape the browned bits from the bottom and sides. Set heat to medium and simmer wine until it reduces by half (3-4 minutes). Add butter and minced garlic, cooking for another minute.
- Make the Gravy: Sprinkle flour over the fat in the skillet, stirring constantly for 2 minutes to cook out the raw taste. Gradually add the beef broth mixture (including bouillon cube, Worcestershire sauce, and seasonings) in small splashes while stirring continuously to prevent lumps. Bring to a boil, then reduce to a gentle simmer and cook for 5 minutes for flavors to meld.
- Add Steaks Back to Gravy: Return steaks and any juices from the plate back to the skillet. Spoon gravy over the steaks. Partially cover and cook gently with occasional bubbling for 5 minutes. Use tongs to flip steaks, spoon more gravy over, then cook an additional 3 minutes or until desired doneness. Check doneness via touch or meat thermometer.
- Serve: Once cooked to preference, serve steaks topped with gravy alongside mashed potatoes and roasted green beans for a classic steakhouse meal.
Notes
- Choose marbled cuts like strip steak, top sirloin, or ribeye for juicier results; lean cuts may dry out more easily.
- Use Chardonnay or Sauvignon Blanc for the best wine flavor; Pinot Grigio or chicken broth can be alternatives if avoiding alcohol.
- The chicken bouillon cube adds depth and contrast to the beef broth for richer gravy flavor.
- Gravy Master or Kitchen Bouquet is optional; use a few drops to deepen gravy color if desired.
- Slice steak against the grain for tender, authentic steakhouse presentation.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze up to 3 months; reheated steak may lose some tenderness.
- The recipe serves 4 and the gravy pairs beautifully with classic sides like mashed potatoes and green beans.
