The Most Incredible Hearty Steak and Gravy Masterpiece

This Steak and Gravy recipe delivers restaurant-quality comfort food with tender ribeye steaks and a luxurious homemade gravy in just 45 minutes. Perfect for weeknight dinners or special occasions.

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Prep Time 15

Cook Time 25

Total Time 45

Servings: 4 servings

Course: Dinner, Main Dish

Cuisine: American, Comfort Food

Calories: 680

Ingredients Equipment Method Notes

Ingredients

Steaks

4 ribeye steaks 8 oz each, or sirloin/New York strip
2 tablespoons olive oil or avocado oil
2 teaspoons kosher salt
1 teaspoon black pepper freshly cracked
2 cloves garlic minced
2 sprigs fresh thyme
2 tablespoons butter

Homemade Gravy Sauce

3 tablespoons pan drippings
3 tablespoons all-purpose flour or cornstarch for gluten-free
2 cups beef broth low-sodium preferred
1 cup heavy cream
8 oz mushrooms sliced, optional
1 medium onion finely diced
2 tablespoons Worcestershire sauce
salt and pepper to taste
1 tablespoon fresh herbs rosemary or thyme

Equipment

Cast-Iron Skillet or Heavy-Bottom Pan
Tongs
Whisk
Meat Thermometer
Measuring Spoons

Method

Remove steaks from refrigerator 30 minutes prior, pat dry, and season with salt and pepper.
Heat a cast-iron skillet over medium-high heat until smoking lightly. Add oil and sear steaks for 3-4 minutes per side for a golden crust.
Flip steaks, add butter, garlic, and thyme, and cook for 3-5 minutes until reaching desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).
Transfer steaks to a plate, tent with foil, and rest for 5 minutes.
In the same skillet with drippings, sauté onions and mushrooms until golden brown.
Sprinkle flour over the mixture, stir for 2 minutes, then gradually whisk in beef broth.
Add cream, Worcestershire sauce, and herbs, simmering until gravy thickens. Season with salt and pepper.

Notes

Allow steaks to reach room temperature before cooking. Avoid overcrowding the pan to ensure proper searing. Rest steaks for juiciness. Add broth gradually to prevent lumpy gravy. Store leftovers separately, refrigerated for 3-4 days or frozen for up to 3 months, reheating gently with broth.