Ribeye Steaks With Mushroom Gravy

Ribeye Steaks With Mushroom Gravy is simple and delicious with a quick and easy homemade gravy made from scratch!

If you’re a steak and gravy fan, then these juicy seared Ribeye Steaks With Mushroom Gravy sauce are calling your name! The flavours in this skillet are incredible thanks to getting a good sear on these steaks in a hot skillet, letting them rest and whipping up a gravy from scratch in less than 5 minutes!

Ingredients

• 4 8 oz (225 gram) boneless ribeye steaks, 1-inch thick (or scotch fillet, sirloin, rump, strip or porterhouse steaks)
• Salt and pepper, to season

Gravy

• 2 tablespoons olive oil
• 1 onion (yellow, white or brown), sliced
• 2 large garlic cloves, minced
• 7 ounces (200 grams) brown mushrooms sliced
• 3 tablespoons unsalted butter
• 3 tablespoons plain flour
• 2 1/2 cups beef broth or stock
• 2 teaspoons Worcestershire sauce
• Salt and pepper to taste

Instructions

1. Pat steaks dry with paper towel. Season with salt and pepper to your taste.
2. 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.
3. 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.
4. Add the sliced mushrooms into the skillet and cook for 3 minutes until golden and beginning to soften.
5. 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.
6. 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.
7. 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. 
8. Garnish with chopped thyme, parsley or rosemary if desired.

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