Description
This delicious steak with gravy recipe features perfectly seared top sirloin, strip steak, or ribeye steaks coated in a flavorful rub and topped with a rich, savory homemade gravy. The gravy uses dry white wine, garlic, butter, and beef broth for depth of flavor. Ideal for a satisfying dinner served alongside mashed potatoes and roasted green beans.
Ingredients
Scale
Steak
- 2 lbs. top sirloin steak, 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 (such as Chardonnay or Sauvignon Blanc)
- 3 cloves garlic, minced
- 4 tablespoons butter
- ¼ cup flour
- 2 ½ 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
- Prep Work: Remove the steak from the fridge 20 minutes before starting so it cooks evenly. Combine the steak rub ingredients in a small bowl and set aside. In a large measuring cup, combine beef broth, bouillon cube, Worcestershire sauce, garlic powder, mustard powder, dried thyme, ground sage, and optional gravy master or kitchen bouquet. Optionally tenderize the steak gently with a meat mallet covered in saran wrap. Pat the steak dry and apply the steak rub evenly on both sides.
- Sear the Steaks: Heat olive oil in a large skillet over medium-high heat until just smoking. Place steaks in the pan with room around each to get a good sear; hear them sizzle immediately. Press steaks gently to ensure full contact. Sear for 2 minutes on one side, flip and cook another 2 minutes. Sear the edges by holding the steak with tongs. Remove steaks to a plate and let them rest. The inside will still be undercooked.
- Make the Gravy: Turn the heat off and pour in the white wine. Use a silicone spatula to scrape the brown bits from the bottom and sides. Turn heat to medium and let the wine reduce by half, about 3-4 minutes. Add butter and minced garlic, cooking for 1 minute. Sprinkle flour over the mixture and stir continuously for 2 minutes to cook out the raw flour taste. Slowly add the beef broth mixture in small splashes while stirring continuously to maintain thickness. Bring the gravy to a boil, then reduce to a simmer and cook for 5 minutes to meld flavors.
- Add the Steaks Back: Return steaks and any resting juices to the skillet. Spoon gravy over the steaks. Cover partially and let cook gently with occasional bubbles for 5 minutes. Flip steaks carefully, spoon more gravy on top, noting any red juices. Cook another 3 minutes or until desired doneness is reached, using the feel test or a meat thermometer.
- Serve: Plate the steaks and spoon additional gravy over them. Serve immediately alongside mashed potatoes and roasted green beans for a classic hearty meal.
Notes
- Choose marbled steaks like strip, top sirloin, or ribeye for juicier results; leaner cuts may dry out more easily.
- Use Chardonnay or Sauvignon Blanc for the wine; Pinot Grigio also works. Chicken broth can replace wine for a non-alcoholic version.
- Chicken bouillon adds contrasting depth of flavor against the beef broth in the gravy.
- Gravy Master or Kitchen Bouquet adds a deeper color but is optional.
- Slice steak against the grain when serving for maximum tenderness.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months. Reheat gently; steak may be less tender after reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 3 g
- Sodium: 730 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
