Ah, steak—the quintessential indulgence for meat lovers. Picture this: a juicy, perfectly seared steak topped with an onion gravy so rich, it practically sings.
It’s like a warm hug on a plate, reminiscent of those cozy Sunday dinners at Grandma’s, where the only thing missing was a second stomach. If you’ve ever found yourself craving a dish that can transport you to a place of pure satisfaction, then buckle up, because this recipe is your ticket.
Steps
- Prepare the steaks by gently tenderizing them and patting them dry. Season both sides with the steak rub and coat lightly with flour.
- Heat a skillet with olive oil over medium-high heat until slightly smoking, then sear the steaks for about 1.5-2 minutes on each side. After searing, set the steaks aside to rest.
- Turn off the heat and pour white wine into the skillet, scraping the bottom to deglaze. Once the wine has reduced by half, add butter and garlic, cooking for an additional minute.
- Sprinkle flour into the skillet, stirring continuously for 2 minutes. Gradually add the beef broth and seasoning mixture, stirring to maintain the gravy’s thickness.
- Bring the gravy to a boil, then reduce the heat to a simmer and cook for 5 minutes to blend the flavors.
- Return the steaks to the skillet, spooning the gravy over the top. Cook covered for 5 minutes, then flip the steaks and spoon more sauce over them, cooking for an additional 3 minutes or until desired doneness.
Ingredients
- 2 lbs. top sirloin steak, strip steak, or ribeye
- 1 tablespoon olive oil
- 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
- ½ cup dry white wine
- 3 cloves garlic, minced
- 4 tablespoons butter
- ¼ cup flour
- 2 ½ cups beef broth
- ½ chicken bouillon cube
- 1 teaspoon Worcestershire sauce (or substitute with soy sauce)
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ¼ teaspoon dried thyme
- ¼ teaspoon ground sage
- 2-3 drops of Gravy Master or Kitchen Bouquet (optional)
Nutritional Values
Calories: 1960kcal | Carbohydrates: 32g | Protein: 212g | Fat: 92g | Saturated Fat: 44g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 36g | Trans Fat: 2g | Cholesterol: 656mg | Sodium: 5992mg | Potassium: 3808mg | Fiber: 1.2g | Sugar: 4g | Vitamin A: 1404IU | Vitamin C: 4mg | Calcium: 296mg | Iron: 20mg
FAQ
- What are the best cuts of steak to use for this recipe?
- The recommended cuts for this dish are Strip Steak, Top Sirloin, or Ribeye Steaks. These cuts have marbling, which results in more succulent and tender meat. Leaner cuts might dry out more easily.
- Can I substitute the white wine in the gravy recipe?
- Yes, you can replace white wine with chicken broth if you prefer not to use alcohol in your cooking. Chardonnay and Sauvignon Blanc are otherwise the best wine choices, with Pinot Grigio as an alternative.
- How should I store leftovers?
- Leftovers should be kept in an airtight container. You can refrigerate them for up to 3 days or freeze for up to 3 months. Keep in mind that reheated steak might lose some tenderness.
- What is the touch test for checking steak doneness?
- The touch test involves pressing your finger into the steak. The firmer it feels, the more cooked it is. A medium-rare steak feels similar to the soft area just below your lip or the soft tissue under your thumb.
- Why is chicken bouillon used in the gravy?
- Though it might seem unusual, chicken bouillon adds a contrasting depth of flavor when combined with beef broth, enhancing the overall taste of the gravy.
Tips
- Tenderize the Steak: Gently tenderize your steaks with a meat mallet and ensure they are completely dry before applying the seasoning. This helps the seasoning adhere better and enhances the overall texture of the steak.
- Use Chicken Bouillon: Adding chicken bouillon to your gravy might seem unusual, but it provides a wonderful depth of flavor when combined with beef broth, resulting in a more complex and savory gravy.
- Wine Alternatives: If you prefer not to use wine, substitute it with chicken broth. This will still provide a nice deglazing effect for the skillet while contributing to the flavor of the gravy.
- Slice Against the Grain: When serving, slice the steak against the grain. This technique breaks up the muscle fibers, making each bite more tender and providing a classic steakhouse presentation.
Equipment
- 12-inch Cast Iron Skillet – Essential for searing the steak and making the gravy.
- Meat Thermometer – Useful for checking the steak’s doneness.
- Meat Tenderizer – Helps in tenderizing the steak.
- Kitchen Tongs – Assists in handling the steak when searing.
- Large Measuring Cup with a Spout – Useful for combining and pouring the gravy ingredients.
- Magnetic Measuring Spoons – Helps in keeping the measuring spoons organized.
