Steaks With Mushroom Gravy – If you’re a beef and sausage fan, then these hot Seared Steaks With Mushroom Gravy sauce are calling your name! The flavors in this skillet are amazing thanks to getting a fantastic sear on these steaks in a hot skillet, letting them rest and whipping up sausage from scratch in less than 5 minutes!
The ultimate dinner! Ribeye is the steak of choice for this recipe, but you may also utilize the New York strip (or Porterhouse), Sirloin, or even Rump. A fantastic slice of beef, though expensive, is the best beef to cook and love eating. They stay tender and juicy and aren’t chewy like cheaper cuts more suitable for slow cooking.
I have a confession (to include to the other 5 million on my website ). I was never a fan of beef and sausage till I met my husband. Why? I prefer juicy, red, medium-rare steaks…and for me personally, a perfectly succulent steak does not require ANYTHING on it. Well, besides a great Chimichurri, of course.
But my husband, on the other hand, cannot stand juicy med-rare steaks. I knowI know…that the travesty. Therefore, since he loves his pieces of well-done dry/cardboard on a plate, I had been made to make his gravy with every steak dinner. (A travesty, I tell you.) That is until I tried it myself with JUICY medium-rare ribeye steaks, of course!
Ever since that time, I changed my mind. Steaks are CRAZY GOOD swimming in a gravy sauce! Notably this Onion Mushroom Gravy with a kick of Worcestershire sauce! If you’re somewhat of a steak snob like me, that Ribeye Steaks With Mushroom Gravy will change your thoughts.
This steak recipe is just as simple.
- Preheat your lightly oiled pan until just smoking. I use a cast-iron skillet, however, a skillet works just as well.
- Pat steaks dry with a paper towel to your best sear and season with salt and pepper just before they go into your pan.
- Your kitchen will get smokey! Keep your exhaust fan on top or cook in a pan or skillet on a hot outside grill or grill.
- Add only two steaks in at a time, or you won’t have a wonderful sear.
How can you tell if a steak is done?
- Rare steaks. Soft textured steaks that maintain an indent when pressed will be unique.
- Medium-rare steaks. Steaks with a soft and springy feel is going to be medium-rare.
- Moderate steaks. Steaks using a elastic texture is going to be moderate (bounce back up quickly ).
- Well done steaks. Firm steaks are nicely done.
Or use a meat thermometer:
- 140°F (60°C) internal temperature for RARE
- 145°F (63°) Inner temperature for MEDIUM RARE
- 160°F (70°) internal temperature for MEDIUM
- 170°F (76°) Inner temperature for WELL DONE
How do you make mushroom and onion gravy from scratch?
- When your steaks are finished and resting, keep all pan juices from the pan. That’s where all the taste is to your gravy!
- I love to sort of’toast’ the bread in the peanut butter to brown it before including beef broth (you can also use inventory ).
- Insert your broth slowly while stirring to ensure it melts evenly though the liquid.
- This gravy takes about 4-5 minutes to thicken, which is perfect time to rest your own steaks.
- You may opt to put in your steaks back into the pan and allow the gravy to float into them OR serve them on the side. If you want your steaks to stay succulent and you will not be serving it right away, leave them on a plate until ready to serve, so they do not dry out.
Steaks With Mushroom Gravy
- 225 gram boneless ribeye steaks, 1-inch thick (or scotch fillet, sirloin, rump, strip or porterhouse steaks)
- Salt and pepper, to season
- 2 tbsp olive-oil
- 1 onion-(yellow, white or brown), sliced
- 2 large-garlic-cloves, minced
- 7 ounces (200 grams)-brown-mushrooms-sliced
- 3 tbsp unsalted-butter
- 3 tbsp plain-flour
- 2 1/2 cups beef-broth-or-stock
- 2 tsp Worcestershire-sauce
- Pat steaks dry with paper towel. Season with salt and pepper to your taste.
- Heat a lightly oiled skillet or pan (or barbecue) on high heat until just beginning to smoke. Cook steaks for 3 minutes each side or until cooked to your liking. Rest for 5 minutes.
- Heat remaining oil in the skillet. Add onion and cook for 2-3 minutes until onions are translucent, then add the garlic and cook for a further 30 seconds, or until fragrant.
- Add the sliced mushrooms into the skillet and cook for 3 minutes until golden and beginning to soften.
- Reduce heat to medium and melt butter in the skillet. Add flour and cook while stirring for 1 minute, allowing the flour to brown slightly.
- Slowly and gradually add in the beef broth (or stock), while stirring. Allow to simmer for 4-5 minutes, or until thickened. Stir in the Worcestershire sauce and season with salt and pepper to taste.
- Add the steaks back into the gravy in the pan along with the juices on the plate OR serve steaks with the onion mushroom gravy on the side. Garnish with chopped thyme, parsley or rosemary if desired.