Pan-Seared Beef Steak with Gravy Sauce
A golden-crusted beef steak basted in garlic butter, then finished with a silky homemade gravy. Ready in about 20 minutes, it tastes like steakhouse comfort food without the price tag. Great for weeknights, but pretty enough for guests.
- Prep time
- 5 min
- Cook time
- 15 min
- Total time
- 20 min
- Servings
- 1
- Difficulty
- Easy
Instructions
-
1
Season both sides of the steak generously with salt and black pepper.
-
2
Drizzle the olive oil over the steak and rub it in.
-
3
Place the steak in a very hot skillet and sear 1 minute per side.
-
4
Add 2 tablespoons butter and the garlic cloves to the pan.
-
5
Tilt the pan and baste the steak with the melted butter using a spoon. Once both sides are cooked to your liking, transfer the steak to a plate and let it rest.
-
6
For the gravy: melt 1 tablespoon butter in a saucepan, add the flour, and cook, stirring, until it smells toasty, about 1-2 minutes.
-
7
Whisk in the beef broth, then season with salt, pepper, and garlic powder. Stir until the gravy thickens.
-
8
Spoon the gravy over the rested steak and serve.
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- Get the pan ripping hot before the steak goes in — that's what builds the crust.
- Don't skip basting; spooning the garlic butter over the meat keeps it juicy.
- Let the steak rest 5 minutes so the juices don't run out when you cut it.
- Cook the flour-butter roux a full minute or two or the gravy will taste pasty.
- Whisk the broth in gradually to avoid lumps in the gravy.
Serving suggestions
- Over mashed potatoes so the gravy has somewhere to go.
- With buttered egg noodles or rice.
- Alongside roasted green beans or a simple green salad.
Substitutions
- Instead of strip steak: ribeye, sirloin, or any quick-cooking cut.
- Instead of beef broth: beef bouillon dissolved in 1 cup hot water.
- Instead of olive oil: any neutral oil with a high smoke point.
- Instead of garlic cloves: 1/4 teaspoon garlic powder in the pan.
Frequently asked questions
How do I know when the steak is done?
With 1 minute per side plus basting it lands rare to medium-rare. Use an instant-read thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Can I make the gravy ahead?
Yes. It keeps 3 days in the fridge; reheat gently and whisk in a splash of broth to loosen it.
My gravy is lumpy. What went wrong?
The broth was added too fast. Whisk it in gradually, and if lumps form, strain or blitz the gravy briefly.
Can I use the same pan for the gravy?
Absolutely — the browned bits add flavor. Just drain excess fat first, then make the roux right in the skillet.
Reviews and questions
Average rating
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