Skillet Sizzle Steaks with Mushroom Gravy

Pat the steaks dry with paper towels; season to taste with salt and pepper.
4 thin, boneless ribeye steaks, 1/2-inch thick (or sirloin, New York strip or KC strip steaks), 6-8 ouinces each , kosher salt and freshly ground black pepper, to taste
Over medium-high heat, place a heavy-bottomed skillet, adding a good drizzle of oil to the pan; when the oil is hot, add the steaks, working in batches if needed so the skillet isn't crowded.
Cook the steak for 2-3 minutes per side or to your preferred doneness; remove the steaks to a platter and let rest for 5 minutes.
2 tablespoons olive oil
Add a drizzle of oil to the same skillet over medium heat. Add the onions and mushrooms; saute for 2-3 minutes, just until they are are softened, then add the garlic and cook for 30 seconds longer.
1 medium onion, 8 ounces button or baby Portobello mushrooms, sliced, 2 large garlic cloves, crushed or minced
Add the butter to the vegetables in the skillet; when the butter has melted, add the flour, cooking for 1 minute to brown the flour a bit.
3 tablespoons unsalted butter, 3 tablespoons all-purpose flour
Remove the skillet from the heat; gradually add in the beef broth, stirring to combine. Return the skillet to the burner, allowing the contents to simmer for 2-3 minutes, stirring occasionally until the gravy has thickened; add the Worcestershire sauce, then season the gravy to taste with salt and pepper.
2 1/2 cups beef broth, 1 tablespoon Worcestershire sauce
Return the reserved steaks and any accumulated juices back to the skillet, gently tucking them into the mushroom gravy; let the steaks simmer for 3-4 minutes, just until hot throughout.
To serve, place the steaks onto plates, then top with some of the mushroom gravy; garnish with fresh chopped parsley, if desired.

Skillet Sizzle Steaks with Mushroom Gravy

Save this Recipe

Ingredients

Sizzle Steaks

Mushroom Gravy

Instructions

Notes

Nutrition

Nutritional Disclaimer