Description
This classic Steak with Gravy recipe features a juicy top sirloin steak seared to perfection and smothered in a rich, flavorful homemade gravy made from beef broth, white wine, garlic, and savory seasonings. Perfect for a comforting dinner 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 black 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. Mix all steak rub ingredients in a small bowl and set aside. Pat the steak dry, then massage the rub evenly over both sides of the meat. Optionally tenderize gently with a meat mallet without flattening.
- Sear the Steaks: Heat olive oil in a large skillet over medium-high heat until just smoking. Add steaks in batches if needed, leaving space around each piece. Sear each side for 2 minutes until a nice crust forms. Also sear edges by holding steak with tongs. Transfer steaks to a plate and let rest briefly.
- Prepare the Gravy Base: Turn off the heat and pour in the white wine, scraping the skillet bottom with a spatula to lift browned bits. Return heat to medium and simmer the wine for 3-4 minutes until reduced by half. Add butter and minced garlic, cooking for 1 minute until fragrant.
- Make the Roux and Add Broth: Sprinkle flour into the skillet and stir continuously for 2 minutes to cook out raw flavor. Slowly add the prepared beef broth mixture (beef broth, dissolved bouillon, Worcestershire sauce, seasonings, and optional gravy master) in small splashes while stirring constantly to maintain a smooth gravy consistency.
- Simmer the Gravy: Bring gravy to a boil then reduce to a gentle simmer, cooking for 5 minutes to thicken and meld flavors together.
- Finish Steaks in Gravy: Return steaks and any juices on the plate back into the skillet with the gravy. Spoon sauce over steaks, cover partially, and let cook gently with occasional bubbling for 5 minutes. Flip steaks carefully with tongs, spoon more sauce over top, and cook for an additional 3 minutes or until desired doneness is reached, using the feel test or a meat thermometer.
- Serve: Plate steaks topped with the rich gravy. Serve alongside mashed potatoes and roasted green beans for a complete meal.
Notes
- Best cuts for this recipe are strip steak, top sirloin, or ribeye for marbled juiciness.
- Use Chardonnay or Sauvignon Blanc for the wine; chicken broth can substitute if avoiding alcohol.
- Chicken bouillon adds depth of flavor despite being chicken-based alongside beef broth.
- Gravy Master or Kitchen Bouquet adds deeper color but is optional.
- Slice steaks against the grain for maximum tenderness before serving.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months. Reheating reduces tenderness slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 120 mg
