Smothered Steak and Gravy is one of the best comfort food dishes you can have. There’s nothing better than tender steak with flavorful gravy.
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This recipe for Smothered Steak brings together umami flavors which result in a dinner that is bursting with taste. Not to mention this dish is so easy to make with virtually no prep time and and 25 minutes total time to cook this is a great option for busy weeknights.
To learn more about the different cuts if beef, visit the USDA.
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Balsamic Skirt Steak | Extra Crispy Steak Fingers | Bacon Bourbon Glazed Steaks
What We Love About This Recipe
- 25 Minute Meal: This delicious and comforting meal is ready in 25 minutes.
- Family Friendly: Your family will love Smothered Steak and Gravy.
- Versatile: There dish pairs well with so many side dishes, serve with your favorite vegetables and starch.
Ingredient Notes
- Steaks: You can use sirloin steak, most cuts of beef will work.
- Steak Seasoning: Your favorite blend.
- Heavy Cream: Try a low fat heavy cream to save a little calories.
Equipment Needed
- Cast Iron Skillet/Dutch Oven
- Knife
- Cutting Board
- Tongs
How to Make Smothered Steak and Gravy
These are the basic steps for making Smothered Steak and Gravy. Please refer to the recipe card below for more detailed instructions and cook time.
STEP 1: SEASON THE STEAK
First, pat the steaks dry with a paper towel and then season with seasoning salt.
STEP 2: ADD TO A SKILLET
Add the butter and oil to skillet over medium-high heat, when oil is hot, add the steaks to the hot pan. Cook for 4-6 minutes on each side. Once they have reached your desired doneness remove from heat.
STEP 3: MAKE THE GRAVY
Next, place the remaining butter and cook the onions and garlic for 4-5 minutes. Whisk the heavy cream and beef broth or beef stock bring the mixture to boil, reduce the heat to low return the steaks back to the skillet and cook for 3-4 minutes. Finally, serve immediately with your sides of choice.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
To make this recipe ahead of time, follow the steps as usual but hold on adding the steaks into the gravy, store the gravy and steak in separate containers in the fridge.
HOW TO STORE THIS RECIPE
Store smothered steak leftovers in an airtight container in the refrigerator for 3-4 days.
HOW TO FREEZE THIS RECIPE
Freeze the smothered steak and gravy in airtight freezer safe container for up to 3 months in the freezer.
HOW TO REHEAT THIS RECIPE
Reheat the smothered steak recipe in a skillet over low heat on the stove top until warm.
Frequently Asked Questions
You can use shallots in place of onions, they will also have a slightly garlicky taste.
This recipe can easily be doubled or halved, just increase or decrease ingredients proportionally.
A smother steak means to cover a steak in gravy or sauce. Smothered steak typically uses tougher cuts of beef and smothering help in the tenderization process.
Truly, the possibilities are endless, however dishes that take advantage of the tempting gravy are best such as: Pressure Cooker Mashed Potatoes, Parmesan Cauliflower Rice or other grains.
Expert Tips for Making This Recipe
- This Recipe Can be Doubled: If you have a larger family, you can easily double this recipe by proportionally increasing ingredients.
- Tenderizer Meat: To ensure the meat stays tender use can beat a few times with a mallet. It is also import to seasoning with salt when raw.
- Mushrooms: Add your favorite mushroom to the sauce.
- Wine: Enhance the flavor of your sauce with some of your favorite wine.
What to Serve with Smothered Steak
- Roasted Broccoli and Cauliflower
- Roasted Smashed Potatoes
- Buttery Dinner Rolls with Rosemary
- Pepper and Mushrooms
- Brown Rice
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Smothered Steak and Gravy
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Ingredients
- 3-4 Small Steaks, we used small ribeyes
- 2 teaspoons Steak Seasoning/Seasoning Salt
- 1 Tablespoon olive oil
- 3 Tablespoons butter
- 2 small onions, diced
- 3 cloves garlic, sliced
- ½ cup beef stock, as needed
- ¼ cup heavy cream
Instructions
- Pat the steaks dry with paper towel, then seasoning with steak seasoning or seasoning salt.
- Place the olive oil and 2 Tablespoons of the butter in a skillet over medium heat and once hot, add the flour-coated chicken.
- Cook the steaks for 4-6 minutes on each side, until they reach your desired level of doneness.
- Remove the steaks to a clean plate and add the remaining tablespoon of butter to the skillet.
- Once hot, add the onions and cook for 4-5 minutes, adding broth as needed to prevent them from burning.
- Add the garlic and cook for 1-2 minutes before adding the remaining chicken stock and heavy cream.
- Bring the mixture to a boil, and then reduce to low heat to simmer for 3-4 minutes. Return the steaks to the skillet during this simmering period.
- Serve the steaks smothered in the onion gravy
Christina’s Notes
- This Recipe Can be Doubled: If you have a larger family, you can easily double this recipe by proportionally increasing ingredients.
- Tenderizer Meat: To ensure the meat stays tender you can beat a few times with a mallet. It is also import to seasoning with salt when raw.
- Mushrooms: Add your favorite mushroom to the sauce.
- Wine: Enhance the flavor of your sauce with some of your favorite wine.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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