Description

This steak with gravy recipe features a juicy top sirloin, strip steak, or ribeye perfectly seared and smothered in a rich, flavorful homemade gravy made from beef broth, white wine, garlic, and aromatic spices. Ideal for an indulgent dinner, the steak is rubbed with a savory blend of spices before searing, then gently cooked in a skillet with the gravy to develop deep flavors. Serve this classic steak with mashed potatoes and roasted green beans for a comforting meal.

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 preferred)
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)

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Instructions

Prep the Steak: Remove the steak from the fridge 20 minutes before cooking to bring it to room temperature for even cooking. Combine all steak rub ingredients in a small bowl. In a large measuring cup, mix beef broth, bouillon cube, Worcestershire sauce, garlic powder, mustard powder, thyme, sage, and optional gravy master. Optionally, cover steak with plastic wrap and gently tenderize both sides with a meat mallet without pounding flat. Pat steak dry and massage rub evenly over both sides.
Sear the Steaks: Heat olive oil in a large wide skillet, preferably cast iron, over medium-high heat until just smoking. Add steaks, leaving space around them, and press down gently for full contact. Sear for 2 minutes per side, then sear the edges by holding with tongs. Transfer steaks to a plate and let rest; they won't be fully cooked yet.
Make the Gravy: Turn off heat and pour in white wine. Scrape the skillet bottom with a spatula to loosen browned bits. Set heat to medium and simmer wine until reduced by half, about 3-4 minutes. Add butter and garlic; cook 1 minute. Sprinkle flour and stir continuously for 2 minutes to form a roux. Gradually add broth mixture in small splashes, stirring constantly until smooth. Bring to a boil, then reduce to a simmer and cook 5 minutes to develop flavor.
Finish Cooking Steaks in Gravy: Return steaks to skillet along with any juices. Spoon gravy over them, cover loosely, and let cook with gentle bubbles for 5 minutes. Flip steaks carefully, spoon more sauce on top, and cook an additional 3 minutes or until desired doneness is reached. Use the feel test or a meat thermometer to check doneness. Serve steaks topped with gravy alongside mashed potatoes and roasted green beans for a complete meal.

Notes

Choose marbled steaks like strip, top sirloin, or ribeye for juicier results; lean cuts can dry out.
Use Chardonnay or Sauvignon Blanc for best wine flavor; chicken broth is a suitable substitute if avoiding alcohol.
The chicken bouillon adds a nice contrast and depth to the beef-based gravy.
Gravy master or kitchen bouquet darkens the gravy for a richer appearance but is optional.
Slice steak against the grain to maximize tenderness.
Store leftovers in an airtight container in the fridge up to 3 days or freeze for up to 3 months; steak texture may change upon reheating.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 3 g
Sodium: 650 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