Description
A flavorful steak with a rich homemade gravy, perfect for a comforting and elegant meal. This recipe uses top sirloin, strip steak, or ribeye with a savory rub, seared to perfection, and served with a creamy, savory gravy made with white wine, garlic, and beef broth.
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, Sauvignon Blanc, or Pinot Grigio)
- 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 come to room temperature for even cooking. Combine the steak rub ingredients in a small bowl and set aside. Pat the steak completely dry and massage the rub over each side of the meat. Optional: Cover with plastic wrap and gently tenderize with a meat mallet without pounding flat.
- Sear the Steaks: Heat olive oil in a large, wide skillet over medium-high heat until it just starts to slightly smoke. Add the steaks leaving space around each for searing. Press gently so the entire surface touches the skillet. Sear for 2 minutes per side, then sear the edges using tongs. Transfer steaks to a plate and let rest.
- Make the Gravy - Deglaze and Reduce: Turn off the heat and add the white wine to the skillet. Use a spatula to scrape up browned bits from the pan. Turn heat to medium and simmer the wine until reduced by half, about 3-4 minutes. Add the butter and minced garlic, cooking for 1 more minute.
- Make the Gravy - Thickening: Sprinkle in the flour and stir continuously for 2 minutes to cook out the raw flour taste. Gradually add the beef broth mixture in small splashes while stirring continuously to maintain a smooth and thick gravy.
- Simmer the Gravy: Bring the gravy to a boil, then reduce heat to a gentle simmer for 5 minutes, allowing flavors to meld and the gravy to thicken more.
- Finish Cooking the Steaks in Gravy: Add the steaks back into the skillet along with any juices collected on the plate. Spoon gravy over the steaks, cover partially, and cook gently for 5 minutes with occasional bubbling. Flip the steaks, spoon more sauce over them, and cook for another 3 minutes or until desired doneness is reached. Use the finger test or meat thermometer to check doneness.
- Serve: Remove steaks from the skillet and serve with the rich homemade gravy spooned on top. Recommended sides are mashed potatoes and roasted green beans.
Notes
- Use well-marbled steaks like strip steak, ribeye, or top sirloin for juicier, more flavorful results.
- For wine, Chardonnay, Sauvignon Blanc, or Pinot Grigio work best; chicken broth can replace wine if preferred.
- Chicken bouillon adds depth of flavor contrasting with beef broth in the gravy.
- Gravy Master or Kitchen Bouquet is optional to deepen color but not essential.
- Slice steak against the grain when serving to ensure tenderness.
- Store leftovers in an airtight container; refrigerate up to 3 days or freeze for up to 3 months.
- Reheating may reduce tenderness but the gravy helps keep the steak flavorful.
- Use a meat thermometer to check steak doneness: 130°F for medium-rare, 140°F for medium.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 790 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 110 mg
