Tender Steak with Rich Gravy Recipe — if you love a juicy, flavorful steak that’s paired with a luscious, homemade gravy, you’re in for a treat. This recipe brings together simple ingredients in a way that feels fancy, but is actually straightforward enough for weeknight dinners or weekend gatherings.
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Why You'll Love This Recipe
I’m genuinely excited about this Tender Steak with Rich Gravy Recipe because it hits that perfect balance between a juicy, tender steak and a gravy so rich it makes you want to dunk every bite of everything in it. Plus, it’s easier to make than you might think—trust me, once you try this, you’ll keep coming back to it.
- Perfectly tender steak: The combination of marbled steak cuts and a little prep (like massaging the rub in) keeps the steak juicy and flavorful every time.
- Rich, homemade gravy: Made from wine, beef broth, and spices, the gravy is thick and intensely savory—no canned shortcuts needed!
- Simple ingredients: You don’t need anything fancy; just quality basics that you likely already have in your kitchen.
- Easy to customize: This recipe adapts well to what you have on hand and your personal taste preferences.
Ingredients & Why They Work
Each ingredient in this Tender Steak with Rich Gravy Recipe plays an important role in building flavor and texture, making the final dish a delicious winner. I always recommend getting good-quality steaks, and the right spices to bring out the meaty goodness along with that rich gravy base.
- Top sirloin steak (or strip or ribeye): These cuts have the right fat marbling that keeps the steak juicy and tender without being too tough or dry.
- Olive oil: For a hot, even sear and to help lock in moisture.
- Steak rub (salt, brown sugar, garlic powder, paprika, chili powder, pepper, onion powder): A balanced mix of salt and spices that enhances the natural beef flavor and adds a hint of sweet and savory complexity.
- Dry white wine: Adds acidity and depth to the gravy, helping to deglaze the pan and bring those flavorful browned bits into the sauce.
- Garlic: Minced fresh garlic gives the gravy a beautiful aroma and a punch of flavor.
- Butter and flour: The classic base for a velvety gravy—flour thickens, butter adds richness.
- Beef broth and chicken bouillon cube: Together, they create a complex, savory base that isn’t one-dimensional. The chicken bouillon adds a subtle undertone to balance the beefiness.
- Worcestershire sauce (or soy sauce): This adds umami and a slight tang that lifts the gravy.
- Garlic powder, mustard powder, dried thyme, ground sage: Layered spices to deepen the flavor profile and complement the meat.
- Gravy Master or Kitchen Bouquet (optional): A few drops enrich the color and give the gravy that restaurant-quality look.
Make It Your Way
One of my favorite things about this Tender Steak with Rich Gravy Recipe is how adaptable it is. I often tweak the seasoning or swap sides depending on the season or who’s coming to dinner. Feel free to make it yours—you’ll enjoy it even more.
- Variation: When I want a little smoky heat, I add smoked paprika and a pinch of cayenne to the rub—totally transforms the flavor!
- Dietary modifications: For a gluten-free version, try using gluten-free flour or cornstarch to thicken the gravy.
- Seasonal changes: In fall, I stir in some sautéed mushrooms or shallots into the gravy for an earthy touch.
Step-by-Step: How I Make Tender Steak with Rich Gravy Recipe
Step 1: Prep Your Steak—and Don’t Rush It
Take your steak out of the fridge about 20 minutes before cooking—that little rest helps it cook evenly. While it’s warming up, mix your rub spices in a small bowl. If you want, lay the steak on plastic wrap and gently tenderize it with a meat mallet—but don’t flatten it! Pat the steak completely dry with paper towels, then massage the spice rub all over each side. This is where the flavor really starts developing.
Step 2: Sear the Steaks to Lock in Juices
Heat a wide skillet (cast iron is best) over medium-high heat with the olive oil. Wait for the oil to just begin smoking—this sizzling hot surface is the secret to a golden, flavorful crust. Place the steaks gently in the pan (give them room), and you’ll hear that satisfying sizzle immediately. Press gently so the whole steak touches the pan and let it sear for about 1½ to 2 minutes before flipping. Don’t forget to sear the edges too! Then, transfer the steaks to a plate and let them rest—they’ll finish cooking in the gravy later.
Step 3: Whip Up That Incredible Gravy
Turn off the heat and pour in your white wine to deglaze the pan. Use a spatula to scrape up the tasty browned bits stuck to the bottom—that’s pure flavor magic. Bring this to a gentle bubble for 3-4 minutes to reduce, then add butter and garlic and cook for another minute. Sprinkle in the flour and stir continuously for 2 minutes to make a roux. Slowly whisk in your beef broth mixture bit by bit, keeping the gravy thick and smooth. Bring to a boil, then simmer for 5 minutes to let all those flavors meld beautifully.
Step 4: Return the Steaks and Finish Cooking
Pop the steaks back into the skillet with any juices from the plate and spoon gravy over them. Cover lightly and let everything simmer gently for 5 minutes. Flip the steaks, spoon more gravy on top, and continue cooking for another 3 minutes or until they reach your perfect doneness. I like to use the “feel” test for tenderness, but a meat thermometer works wonders too. Let rest a few minutes before slicing against the grain to maximize tenderness.
Top Tip
After testing this Tender Steak with Rich Gravy Recipe multiple times, these tips made all the difference for me. They’ll help you avoid common pitfalls and get that melt-in-your-mouth steak every single time!
- Pat the steak dry: Moisture is the enemy of a good sear—you want the surface dry so it browns beautifully instead of steaming.
- Don’t overcrowd the pan: Give your steaks space so they sear evenly and form a crust, rather than steaming in their own juices.
- Slowly incorporate broth: Adding broth bit by bit when making gravy prevents lumps and keeps it glossy and smooth.
- Slice against the grain: This simple step breaks up muscle fibers making every bite tender.
How to Serve Tender Steak with Rich Gravy Recipe
Garnishes
I like to keep it simple here—fresh chopped parsley sprinkled on top adds a pop of color and a fresh, herbaceous note that lightens up the richness. Sometimes a pinch of cracked black pepper on top rounds things out just right.
Side Dishes
This steak and gravy combo pairs perfectly with creamy mashed potatoes to soak up every last drop. Roasted green beans or steamed broccoli add freshness and crunch to balance the meal. And if you’re feeling indulgent, buttery dinner rolls are fantastic for mopping up the gravy!
Creative Ways to Present
For special occasions, I like setting this tender steak on a bed of garlic mashed potatoes with a drizzle of gravy over. Adding roasted mushrooms or caramelized onions on top creates a restaurant-worthy presentation that impresses guests. Sometimes I serve it family-style, carving the steaks at the table for a cozy vibe.
Make Ahead and Storage
Storing Leftovers
I store leftover steak and gravy in airtight containers in the fridge for up to 3 days. The gravy thickens a bit overnight, so it’s best to reheat gently with a splash of broth or water to loosen it back up without drying out the steak.
Freezing
This recipe freezes well if you separate the steak and gravy before freezing. Wrap the steaks tightly in foil or plastic wrap, and store gravy in a freezer-safe container. It will keep for up to 3 months and defrost beautifully when thawed overnight in the fridge.
Reheating
To reheat, I gently warm the gravy in a saucepan over low heat with a bit of broth to loosen it. Add the steak back in just long enough to warm through, avoiding overcooking which can make it tough. Using this low and slow method preserves tenderness and flavor.
Frequently Asked Questions:
Top sirloin, strip steak, and ribeye are the best options because of their marbling, which keeps the meat juicy and tender. Lean cuts like flank can become dry.
Absolutely! If you prefer not to use alcohol, substitute the white wine with an equal amount of chicken broth. It won’t have quite the same depth, but the gravy will still be delicious.
You can use the finger 'feel' test for doneness or, if you prefer, use a meat thermometer: 130°F for medium-rare, 140°F medium, and so on. Rest the steak after cooking to let the juices redistribute before slicing.
It adds subtle contrast and complexity to the flavor profile, lifting the richness of the beef broth and making the gravy taste more layered and balanced.
Final Thoughts
This Tender Steak with Rich Gravy Recipe is one of those dishes I find myself coming back to whenever I want something comforting but special. It’s approachable enough for weeknights yet elegant enough to impress on a weekend. I hope you enjoy making (and eating!) it as much as I do—once you try it, I’m betting it’ll become one of your go-to steak recipes too.
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Steak with Gravy recipe features tender top sirloin, strip, or ribeye steak seared to perfection and smothered in a rich, flavorful homemade gravy made with white wine, garlic, butter, and beef broth. Perfect for a comforting main course served alongside mashed potatoes and roasted green beans.
Ingredients
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 ensure even cooking. Combine all steak rub ingredients in a small bowl and set aside. Optionally tenderize the steak gently with a meat mallet under saran wrap, then pat dry completely. Massage the steak rub evenly over both sides of the meat.
- Prepare Gravy Mixture: In a large measuring cup with a spout, combine beef broth, crumbled chicken bouillon cube, Worcestershire sauce, garlic powder, mustard powder, dried thyme, ground sage, and optional gravy master or kitchen bouquet. Stir well and set aside.
- Sear the Steaks: Heat olive oil in a large, wide skillet (preferably cast iron) over medium-high heat until it just starts to smoke slightly. Place the steaks in the hot pan, leaving space between them. Press gently to ensure full contact. Sear each side for 1 ½ to 2 minutes, then sear the edges by positioning the steaks vertically with tongs. Transfer steaks to a plate and rest.
- Deglaze and Make Gravy: Turn heat off, add white wine to the skillet and use a silicone spatula to scrape any browned bits off the bottom. Turn heat to medium and simmer wine until reduced by half, about 3-4 minutes. Add butter and minced garlic, cooking for 1 minute more. Sprinkle flour over the mixture and stir continuously for 2 minutes to form a roux.
- Add Broth Mixture: Slowly add the broth mixture in small splashes, stirring constantly to maintain gravy thickness. Bring to a boil, then lower to a gentle simmer for 5 minutes to blend flavors and thicken.
- Return Steaks to Gravy: Add steaks back to the skillet with any accumulated juices. Spoon gravy over the steaks. Partially cover and cook gently with occasional bubbling for 5 minutes. Flip steaks carefully and spoon more gravy on top. Cook an additional 3 minutes or until desired doneness is reached, checking by feel or thermometer.
- Serve: Remove steaks from skillet, spoon additional gravy on top if desired, and serve immediately with mashed potatoes and roasted green beans.
Notes
- Use marbled steaks like strip, top sirloin, or ribeye for juicier results; leaner cuts can dry out.
- Preferred wines for gravy are Chardonnay or Sauvignon Blanc; Pinot Grigio can also be used. Substitute chicken broth if you avoid wine.
- Chicken bouillon adds depth and a complementary flavor contrast to the beef broth in the gravy.
- Gravy Master or Kitchen Bouquet is optional and adds a darker color to the gravy but does not affect flavor significantly.
- Slice steak against the grain for authentic steakhouse tenderness and presentation.
- Store leftovers in airtight containers refrigerated up to 3 days or freeze up to 3 months; reheating may reduce tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 730 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 110 mg
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