Ribeye Steaks With Mushroom Gravy
PREP TIME: 5 MINUTESCOOK TIME: 15 MINUTESRESTING TIME: 5 MINUTESTOTAL TIME: 20 MINUTES SERVINGS: 4 PEOPLE
- 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
- 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
- Pat steaks dry with paper towel. Season with salt and pepper to your taste.
- 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.
- 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.
- Add the sliced mushrooms into the skillet and cook for 3 minutes until golden and beginning to soften.
- 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.
- 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.
- 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.
- Garnish with chopped thyme, parsley or rosemary if desired.
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