Description
Tender steaks smothered in rich, savory onion gravy make for a simple yet indulgent meal. Perfectly paired with mashed potatoes or rice, this dish is sure to satisfy your comfort food cravings.
Ingredients
For the Onion Gravy Smothered Steak:
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4 boneless or bone-in steaks (such as sirloin, ribeye, or flank steak)
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2 tablespoons olive oil or vegetable oil
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Salt and pepper, to taste
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2 large onions, thinly sliced
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3 cloves garlic, minced
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2 tablespoons all-purpose flour
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2 cups beef broth (or more, depending on gravy consistency preference)
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1 teaspoon Worcestershire sauce
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1 teaspoon soy sauce (optional for added umami)
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1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
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1 bay leaf
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2 tablespoons butter
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Fresh parsley, chopped (for garnish)
Instructions
Season both sides of the steaks generously with salt and pepper. If you prefer a specific cut of steak, choose one that has a good amount of marbling, like ribeye, or a leaner cut like sirloin or flank steak.
Heat a large skillet or cast-iron pan over medium-high heat and add 2 tablespoons of oil. Once the oil is hot and shimmering, add the steaks to the pan. Sear the steaks for 4-5 minutes per side for medium-rare, or adjust the time depending on your preferred level of doneness. For a medium steak, sear for 6-7 minutes per side.
Once seared, remove the steaks from the pan and set them aside to rest. This allows the juices to redistribute within the meat, ensuring tender steaks.
In the same skillet, add the sliced onions. Cook the onions over medium heat, stirring occasionally, for about 10-12 minutes or until they become soft and caramelized. The natural sugars in the onions will brown, adding sweetness to the gravy.
Once the onions are caramelized, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Sprinkle the flour over the caramelized onions and garlic, stirring to coat. The flour helps to thicken the gravy as it cooks. Cook the mixture for about 1-2 minutes to remove the raw flour taste.
Slowly pour in the beef broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook for 5-7 minutes until the gravy has thickened. Add the Worcestershire sauce, soy sauce (optional), and fresh thyme, and stir to combine. The Worcestershire sauce adds a rich umami flavor, while the thyme adds a fresh herbal note.
Add the bay leaf for additional depth of flavor and let the gravy simmer for another 2-3 minutes.
Return the cooked steaks to the skillet, nestling them into the gravy. Cover the pan with a lid and let the steaks simmer in the gravy for 5-10 minutes, depending on how well-done you want your steaks. The gravy will continue to thicken as the steaks cook.
Once the steaks reach your desired doneness, remove them from the pan and set them aside to rest for a few minutes. This ensures the juices stay inside the meat and the steak remains juicy and tender.
Remove the bay leaf from the gravy and stir in the butter. This adds richness to the gravy and enhances the flavor. Taste the gravy and adjust the seasoning with more salt and pepper if needed.
Place the steaks on serving plates and spoon the onion gravy over the top. Garnish with fresh chopped parsley for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 25-30g
- Carbohydrates: 10-12g
- Protein: 35g