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
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 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
