Steaks With Mushroom Gravy is a simple, mouthwatering dish that combines juicy, seared steak with a homemade mushroom gravy made from scratch. If you’re a steak and gravy fan, then these irresistible steaks are calling your name!
First, you achieve a perfect sear in a hot skillet, locking in rich flavors and tender juices. Then, while the steaks rest, you quickly whip up a velvety mushroom gravy in less than five minutes.
Moreover, this dish proves that creating a gourmet meal can be both effortless and delicious. Served with a side of creamy mashed potatoes or fluffy rice, every bite bursts with flavor and satisfaction.
What is the best cut of meat to use for Steak with Mushroom Gravy?
The best steak to use for Steak with Mushroom Gravy depends on your preference for tenderness and flavor. Here are some top choices:
Tenderloin (Filet Mignon): Extremely tender with a mild flavor, perfect if you prefer a melt-in-your-mouth texture.
Ribeye: Richly marbled and full of flavor, offering a juicy and tender bite.
Sirloin: A leaner cut with great flavor and a firmer texture, making it a budget-friendly option.
New York Strip: Well-balanced between tenderness and flavor, with a slightly firmer bite than ribeye.
Flat Iron or Skirt Steak: More affordable cuts that, when cooked properly, can be just as delicious and flavorful.
For a rare or medium-rare steak, go for thicker cuts like ribeye or tenderloin. If you prefer well-done, opt for thinner cuts like sirloin or strip steak for even cooking.
Steaks with mushroom gravy ingredients
Tenderloin or Ribeye: This prime cut stands out as the star of the dish, offering exceptional tenderness and robust flavor.
Fresh Rosemary: This aromatic herb elevates the steak with its fragrant, herbal notes, adding depth to every bite.
Garlic Cloves: These cloves, when split, release a rich aroma that infuses the oil and butter with a savory punch.
Olive Oil: It helps achieve a perfect, even sear while lending a subtle, fruity richness to the meat.
Butter: This ingredient contributes a creamy texture and indulgent richness that enhances the overall flavor profile.
Salt and Pepper: These essential seasonings balance and intensify the flavors, ensuring every component shines.
Fresh Mushrooms: Their earthy, umami essence forms the foundation of the gravy, adding a delightful depth to the dish.
Fresh Parsley: This garnish not only adds a pop of vibrant color but also a refreshing, herbal finish.
Water: Serving as the base for the homemade gravy, it helps meld all the flavors together seamlessly.
Flour: This ingredient thickens the sauce, transforming it into a smooth, velvety gravy that clings to every bite.
Beef Bouillon Cube: It intensifies the savory, meaty essence of the gravy, creating a hearty and satisfying finish.
How to make steak with mushroom gravy
1. Prepare the Steak:
Begin by cutting your steak (tenderloin or ribeye) into small, evenly sized pieces to ensure consistent cooking.
2. Infuse the Oil:
Heat a blend of olive oil and butter in a large cast-iron skillet over medium-high heat. Once hot, add garlic cloves (cut in half) and fresh rosemary. Let them sizzle briefly to infuse the oil with their aromatic flavors.
3. Sear the Steak:
Place the steak pieces into the skillet. Sear each side until a rich, golden-brown crust forms, and season with salt and pepper as they cook.
4. Saute the Mushrooms:
Remove the steak from the skillet and set aside. In the same pan, add a bit more olive oil if needed, then toss in sliced fresh mushrooms. Saute them until they soften and release their earthy juices.
5. Build the Gravy:
Sprinkle flour over the sauted mushrooms and stir in a beef bouillon cube to deepen the savory flavor. Gradually add hot water while stirring continuously, creating a smooth, lump-free gravy. Allow the sauce to simmer until it thickens, then adjust the seasoning with salt and pepper.
6. Combine and Finish:
Return the seared steaks to the skillet, letting them simmer in the mushroom gravy for a few minutes so they absorb all the delicious flavors.
7. Garnish and Serve:
Finally, sprinkle chopped parsley over the dish for a burst of freshness, and serve your steak with mushroom gravy alongside mashed potatoes or rice for a complete, satisfying meal.
Frequently asked questions
1. What type of steak is best for this dish?
Tenderloin or ribeye are ideal because they remain juicy and tender even after searing and simmering in the gravy.
2. Can I use different mushrooms?
Yes, you can substitute white mushrooms with cremini or button mushrooms, each adding its own distinct earthy flavor.
3. How do I prevent the steak from overcooking?
Sear the steak quickly on high heat and let it rest briefly before combining it with the gravy. Returning it to the pan for just a few minutes helps maintain its tenderness.
4. What side dishes pair well with this meal?
This dish is fantastic served with mashed potatoes or rice. Additionally, a crisp salad or steamed vegetables can provide a refreshing balance.
5. Can I prepare the gravy in advance?
Absolutely. You can make the mushroom gravy ahead of time and gently reheat it. Just add the steak back for a short period before serving to preserve its texture.
6. Are fresh herbs necessary?
Fresh rosemary and parsley bring vibrant flavors to the dish. However, if you don’t have them, you can use dried herbs—just be sure to use a smaller amount since their flavor is more concentrated.
7. What if my gravy turns out too thin?
If the gravy is too runny, gradually whisk in a little extra flour and simmer until it reaches your desired consistency.
8. Is it possible to make a vegetarian version?
Yes, you can replace the steak with hearty vegetables like portobello mushrooms or eggplant, and swap the beef bouillon for a vegetable alternative to create a delicious vegetarian option.
Tips and Tricks
Even Cuts: Cut the steak into uniformly sized pieces to ensure even cooking. If you like your steak red from the inside, opt for thicker cuts; if you prefer it well done, go with thinner slices.
Room Temperature Meat: Let the steak rest at room temperature before cooking to achieve a better sear and more consistent doneness.
Preheat the Skillet: Use a hot cast-iron skillet to quickly form a golden, flavorful crust that locks in juices.
Aromatic Infusion: Saute garlic and rosemary in olive oil and butter to infuse the fat with robust herbal notes.
Mind the Mushrooms: Saute the mushrooms until they’re tender and slightly browned, which deepens their earthy flavor.
Smooth Gravy Technique: Sprinkle flour over the mushrooms and stir continuously as you add water to create a lump-free, velvety sauce. If your sauce is too thick, simply add more water or substitute with chicken or beef broth for extra flavor.
Deglaze the Pan: Use the browned bits left in the skillet by deglazing them into the gravy, this step enhances the overall depth of flavor.
Resting the Steak: Allow the steak to rest after searing, then return it to the gravy briefly so it absorbs all the delicious flavors without overcooking.
Adjust Seasonings Gradually: Season each element meat and sauce in layers, tasting and adjusting with salt and pepper as you go.
Fresh Garnish: Finish the dish with a sprinkle of chopped parsley to add a burst of color and a refreshing herbal note.
Side Pairings: Complement your meal with creamy mashed potatoes or fluffy rice to balance the rich, savory gravy.
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Steak with mushroom gravy
Ingredients
- 1 kg tenderloin or ribeye
- 2 sticks fresh rosemary
- 2 garlic cloves cut in half
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
- 4 large fresh mushrooms white or brown
- Chopped parsley for garnish
for the sauce:
- 2 cups water
- 2 tbsp flour
- 1 tbsp olive oil or butter
- 1 beef bouillon cube
- Salt and pepper to taste
Instructions
- Cut the tenderloin or ribeye into small steaks.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large cast-iron skillet over medium-high heat. Add the garlic and fresh rosemary, cooking for about a minute to infuse the flavors into the butter and oil.
- Add the steaks to the skillet and brown them over high heat on both sides. Season with salt and pepper.
- While the steaks are cooking, slice the mushrooms.
- Remove the steaks from the skillet and place them on a plate.
- Add more olive oil to the skillet, then add the sliced mushrooms and sauté until tender.
- Once the mushrooms are cooked, add the beef bouillon cube and flour, mixing well.
- Pour in the hot water and stir everything together. Let the sauce simmer for a couple of minutes until it thickens.
- Season with salt and pepper to taste.
- Return the steaks to the skillet and cook for another 2 minutes, allowing them to absorb the flavors.
- Garnish with chopped parsley and serve with mashed potatoes or rice.