Recipe for Smothered Steak with Gravy – Serve a rich brown gravy over a seared steak with onions, bell peppers, and low-carb or starchy sides. This quick and easy dinner is tasty and comforting.
Brief History of Smothered Steak and Gravy
One of the earliest documented uses of gravy comes from The Forme of Cury, a cookbook from the 14th century, according to our understanding of what gravy is at its core (a sauce produced from meat drippings coupled with a thickening agent). Many medieval French cookbooks use the French word “gravé,” which is thought to be the origin of the word “gravy.” The majority of the gravy that we are familiar with today has strong French culinary roots. In the 17th century, “sauce cookery” saw a renaissance in French cuisine.
This is where the majority of the fundamental concepts for adding a roux to a sauce to make gravy originate. As this cooking method’s popularity grew, elements from numerous other civilizations were added to it. The use of “drawn butter” during this period made it one of the most popular components that is being used today. In the 1800s, gravy’s popularity started to rise.
Aren’t the best recipes for cast iron pans? Nothing preserves juiciness and imparts a fantastic smoky flavor to practically any piece of meat like a wicked hot skillet.
Thin-cut, slightly fatty steaks are excellent for searing because they can withstand intense heat. And when covered with a rich, decadent, and flavorful gravy… There is no possible mistake, mmm!
This dish for pan-fried beef with onions, peppers, and brown sauce is a family favorite. When drenched in gravy, the cast-iron seared meat becomes even more tender, and the peppers and onions take the flavor of the meal to the next level.
Steak with Gravy Smothered with Peppers and Onions
Distinct folks have distinct associations with smothered steak… Some interpret it as dark gravy on chicken fried steak rather than white gravy. Others interpret it to imply brown gravy-covered chopped or cubed meat (burgers).
But I prefer to pan-sear full ribeye or sirloin steaks and drown them in brown sauce, sweet bell peppers, and onions.
A small amount of balsamic vinegar gives the gravy an extra flavor boost that unites the entire dish. For a low-carb supper, pair it with roasted broccoli or cauliflower mash. Or add a generous amount of traditional mashed potatoes.
Components Required
Steaks, such as New York strip, ribeye, or sirloin.
Divided butter.
Sliced onions.
Bell pepper, sliced and seeded in the color(s) of your choice.
Minced garlic.
All-purpose flour—to make the gravy thicker.
Granulated sugar, which will counteract the savory, smokey flavors;
Balsamic vinegar – gives the food a wonderful tanginess.
Beef bouillon, or foundation.
Water. For the tastiest, richest gravy, use heavy cream.
Black and salt pepper.
How to prepare steak with onions in a pan
A 14-inch cast iron skillet works best for cooking steak and onions, although a sizable saute pan can also be used. Put a holding plate to the side and heat the pan you’re using from medium-high to high heat.
Next, liberally season the steak with salt and pepper on both sides.
The skillet should now contain 1 tablespoon of butter. Add the steaks when the butter has melted, making sure they are all in one layer. 2 minutes per side for searing. 1-2 minutes per side for steaks over an inch thick; 1 minute per side for thinner steaks.
Place the steaks on the holding plate after removing them.
Sliced onions, bell peppers, garlic, and 1 more tablespoon of butter are added to the skillet. To soften, sear the vegetables for 2 to 3 minutes. Place them on the holding plate after that.
The pan will then be filled with the flour and the final 2 tablespoons of butter. To make a roux, whisk. While you keep whisking, let the roux cook for 1-2 minutes. The water, beef basil, balsamic vinegar, sugar, and whisk.
As the gravy gets thicker, whisk. Whisk well after adding the heavy cream. Add another splash of water if the gravy appears to be too thick.
Return the steaks, vegetables, and all the liquids to the skillet at this point. For 1-2 minutes, stir everything around the pan to evenly distribute the gravy and reheat it.
Warm up your favorite sides and serve them with the covered steak and vegetables.
Questions and Answers
HOW DO I MAKE GRAVY-SMOTHERED GLUTEN-FREE STEAK?
It’s simple to switch out all-purpose flour with your preferred GF substitute!
WITH SMOTHERED STEAK AND ONIONS, WHAT DO YOU SERVE?
With a fluffy bed of mashed potatoes or rice, this dish is delicious. Enjoy with mashed cauliflower or cauliflower rice for a lower-carb dinner!
DO LEFTOVERS SURVIVE IN THE FRIDGE?
The leftover steak gravy is delicious! Steak leftovers should be placed in an airtight container and refrigerated for up to 4 days or frozen for up to 3 months. But keep in mind that as they rest and after being heated in the oven or microwave, the meat will become less tender and the peppers softer.
Smothered Steak and Gravy Recipe
TIME SPENT ON PREP: 10 minutes
Cooking time: 12 minutes
AVERAGE TIME: 22 minutes
With mashed potatoes or cauliflower, rich brown gravy with onions and peppers is slathered over a pan-seared steak. Take 30 minutes to prepare this simple comfort food recipe!
Ingredients:
4 34–1 inch thick steaks, either New York strip, sirloin, or ribeye.
4 divided teaspoons of butter.
Half of an onion.
1 seeded and thinly sliced bell pepper (I used a mix of red and green).
2 to 3 minced garlic cloves.
2 teaspoons of all-purpose flour.
1 tablespoon of sugar, granulated.
Balsamic vinegar, 1 tbsp.
2 teaspoons of beef foundation,
1 cup or more of water,
2 tablespoons of heavy cream, salt, and pepper.
Instructions
1. Turn on the high heat in a sizable 14-inch cast iron
skillet (or sauté pan). Put a holding plate in a side position.
2. Liberally season the steak with salt and pepper on both
sides.
3. Fill the skillet with 1 tablespoon of butter. Add the steaks when the butter has melted, making sure they are all in one layer. 2 minutes per side for searing. 1-2 minutes per side for steaks over an inch thick; 1 minute per side for thinner steaks.
4. Remove the steaks from the pan and set them on a holding plate. Add chopped onions, bell peppers, and garlic along with 1 tablespoon of butter. To soften, sear the vegetables for 2 to 3 minutes. Place them on the holding plate after that.
5. Include the flour and the final 2 tablespoons of butter. To make a roux, whisk. For one to two minutes, cook the roux. The water, beef basil, balsamic vinegar, sugar, and whisk. As the gravy gets thicker, whisk. Whisk well after adding the heavy cream. Add another splash of water if the gravy appears to be too thick.
6. Return the vegetables, steaks, and any liquids to the skillet. For 1-2 minutes, move the steaks about the pan in the gravy to coat and rewarm.
7. Present warm alongside mashed potatoes or your preferred low-carb side dish.
Notes:
Any type of steak is OK. For this recipe, just make sure they aren’t too thick. Despite the fact that I enjoy thick, juicy steaks, it is better to smother steaks that can be cooked quickly.
For up to 4 days, leftovers keep well in a sealed jar in the
fridge.
