Description

This Steak with Gravy recipe features juicy top sirloin, strip steak, or ribeye seared to perfection and simmered in a flavorful homemade gravy made with dry white wine, beef broth, and aromatic seasonings. The rich, buttery gravy enhances the tender steak, making it an ideal main course to serve with mashed potatoes and roasted green beans for a comforting, restaurant-quality dinner at home.

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 (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)

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Instructions

Prep the Steak: Remove the steak from the fridge 20 minutes before cooking to ensure even cooking. Combine the steak rub ingredients in a small bowl. Optional: cover the steak with plastic wrap and gently tenderize with a meat mallet without pounding flat. Pat the steak completely dry and evenly massage the steak rub on both sides.
Sear the Steaks: Heat olive oil in a large wide skillet or cast iron pan over medium-high heat until it just starts to smoke. Add the steaks with space around each to form a good sear. Press down gently to ensure full contact. Sear for 2 minutes per side, then hold the steak on its edge and sear the sides. Remove steaks to a plate and let rest; they will be partially cooked.
Prepare the Broth Mixture: In a large measuring cup, combine beef broth, crumbled bouillon cube, Worcestershire sauce, garlic powder, mustard powder, thyme, sage, and optional gravy master. Stir well.
Make the Gravy: Turn off heat and add the white wine to the skillet. Scrape the bottom with a silicone spatula to loosen browned bits. Turn heat to medium and simmer wine until it reduces by half, about 3-4 minutes. Add butter and minced garlic; cook for 1 minute. Sprinkle flour evenly and stir continuously for 2 minutes to form a roux.
Add Broth Mixture: Gradually add the beef broth mixture in small splashes, stirring constantly to maintain gravy thickness. Bring to a boil, then reduce to a gentle simmer and cook for 5 minutes to meld flavors.
Simmer Steaks in Gravy: Return steaks to the skillet with any juices on the plate. Spoon gravy over steaks. Partially cover and simmer with occasional gentle bubbling for 5 minutes. Flip steaks carefully, spoon more gravy on top, and cook for an additional 3 minutes or until desired doneness is reached. Use the feel test or a meat thermometer for accuracy.
Serve: Remove steaks from skillet and serve with mashed potatoes and roasted green beans. Spoon extra gravy on top as desired.

Notes

Use marbled cuts like strip steak, top sirloin, or ribeye for juicier results; leaner cuts may become dry.
Preferred dry white wines are Chardonnay and Sauvignon Blanc; Pinot Grigio is a good alternative. Chicken broth can replace wine.
The addition of chicken bouillon cube provides flavor contrast and depth with the beef broth.
Gravy master or kitchen bouquet adds a richer color but is optional.
Slice steak against the grain for a more tender bite and authentic presentation.
Store leftovers in airtight container refrigerated up to 3 days or freeze for up to 3 months. Reheated steak may be less tender.
Use a meat thermometer or the finger pressure feel test to gauge steak doneness.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 2 g
Sodium: 650 mg
Fat: 35 g
Saturated Fat: 15 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 120 mg