Description

This juicy and flavorful steak with rich, savory gravy is perfect for a comforting dinner. Using top sirloin, strip steak, or ribeye, the steak is seasoned with a homemade rub, seared to perfection, and finished in a luscious gravy made from beef broth, white wine, and aromatic spices. Serve with mashed potatoes and roasted green beans for a classic steakhouse meal at home.

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 recommended)
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 allow it to reach room temperature for even cooking. Combine all the steak rub ingredients in a small bowl and set aside. Optionally, cover the steak with plastic wrap and gently tenderize both sides with a meat mallet. Pat steak dry and rub the seasoning mixture all over each side.
Sear the Steaks: Heat olive oil in a large, preferably cast iron skillet over medium-high heat until it starts to smoke slightly. Add steaks with space around each piece for a proper sear. Press them gently to ensure full contact with the pan. Sear for 2 minutes per side, then sear the edges by holding the steak upright with tongs. Remove steaks and rest on a plate.
Prepare the Broth Mixture: In a large measuring cup, combine beef broth, crushed chicken bouillon cube, Worcestershire sauce, garlic powder, mustard powder, dried thyme, ground sage, and optional gravy master. Stir well and set aside.
Make the Gravy: Turn heat off and add the white wine to the skillet. Use a spatula to scrape up any browned bits from the pan. Turn heat to medium and simmer wine until reduced by half, about 3-4 minutes. Add butter and minced garlic, cooking for 1 minute. Stir in flour and cook continuously for 2 minutes to form a roux. Gradually add the prepared broth mixture in small splashes while stirring to prevent lumps.
Simmer Gravy: Bring the gravy to a boil, then reduce to a gentle simmer and cook for 5 minutes to blend the flavors and thicken. Stir occasionally to prevent sticking.
Finish Cooking Steaks in Gravy: Return steaks to the skillet along with any juices on the plate. Spoon gravy over the steaks and partially cover the skillet. Let them cook with occasional gentle bubbling for 5 minutes. Flip steaks carefully, spoon more gravy on top, and cook for another 3 minutes or until desired doneness is reached. Use the feel test or a meat thermometer for accuracy.
Serve: Remove the steaks from the pan and slice against the grain for maximum tenderness. Serve topped with gravy alongside mashed potatoes and roasted green beans for a full meal.

Notes

Use well-marbled cuts like ribeye or strip steak for juicier results; leaner cuts tend to dry out.
Dry white wines such as Chardonnay or Sauvignon Blanc are ideal; Pinot Grigio is an alternative. You can substitute chicken broth for the wine if avoiding alcohol.
Using chicken bouillon in beef gravy adds a pleasing contrast and depth of flavor.
Gravy Master or Kitchen Bouquet adds dark color and enhanced umami but is optional.
Slice steaks against the grain to break muscle fibers and ensure tender bites.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheating may slightly reduce steak tenderness.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 3 g
Sodium: 820 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