Ribeye Steaks With Mushroom Gravy
Ribeye Steaks With Mushroom Gravy is simple and delicious with a quick and easy homemade gravy made from scratch!
If you’re a steak and gravy fan, then these juicy seared Ribeye Steaks With Mushroom Gravy sauce are calling your name! The flavours in this skillet are incredible thanks to getting a good sear on these steaks in a hot skillet, letting them rest and whipping up a gravy from scratch in less than 5 minutes!
Ribeye Steaks With Mushroom Gravy
The ultimate dinner! Ribeye is the steak of choice for this recipe, but you can also use New York strip (or Porterhouse), Sirloin or Rump. A good cut of beef, even though expensive, is the best steak to cook with and enjoy eating. They stay tender and juicy, and are not chewy like cheaper cuts more suitable for slow cooking.
I have a confession (to add to the other 5 million on my blog). I was never ever a fan of steak and gravy until I met my husband. Why? I prefer juicy, red, medium-rare steaks…and for me, a perfectly juicy steak does’t need ANYTHING on it. Well, besides a good Chimichurri, of course.
However, my husband on the other hand cannot stand juicy med-rare steaks. I know, I know…the travesty. So, because he loves his pieces of well-done dry/cardboard on a plate, I was forced to make him gravy with every steak dinner. (A travesty, I tell you.) That is until I tried it myself with JUICY medium-rare ribeye steaks of course!
Since then, I changed my mind. Steaks are CRAZY GOOD swimming in a gravy sauce! Especially this Onion Mushroom Gravy with a kick of Worcestershire sauce!
If you’re somewhat of a steak snob like me, this Ribeye Steaks With Mushroom Gravy will absolutely change your mind.
The Perfect Steak And Gravy!
This steak recipe is just as easy as my Garlic Butter Steak & Mushroom Cream Sauce.
- Preheat your lightly oiled pan until just smoking. I use a cast iron skillet, but a frying pan works just as well.
- Pat steaks dry with paper towel for the best sear and season with salt and pepper just before they go into your pan.
- Your kitchen will get smokey! Keep your exhaust fan on high or cook in a pan or skillet on a hot outdoor barbecue or grill.
- Add only two steaks in at a time, or you won’t get a nice sear.
How can you tell if a steak is done?
- Rare steaks. Soft textured steaks that maintain an indent when pressed will be rare.
- Medium-rare steaks. Steaks with a soft and springy feel will be medium rare.
- Medium steaks. Steaks with a springy feel will be medium (bounce back up fast).
- Well done steaks. Firm steaks are well done.
Or use a meat thermometer:
- 140°F (60°C) internal temperature for RARE
- 145°F (63°) internal temperature for MEDIUM RARE
- 160°F (70°) internal temperature for MEDIUM
- 170°F (76°) internal temperature for WELL DONE
How do you make mushroom and onion gravy from scratch?
- When your steaks are done and resting, keep all pan juices in the pan. That’s where all the flavour is for your gravy!
- I like to sort of ‘toast’ the flour in the melted butter to brown it before adding beef broth (you can also use stock).
- Add your broth slowly while stirring to ensure it dissolves evenly though the liquid.
- This gravy takes about 4-5 minutes to thicken, which is perfect timing to rest your steaks.
- You can choose to add your steaks back into the pan and allow the gravy to seep into them OR serve them with gravy on the side. If you prefer your steaks to stay juicy and you won’t be serving it straight away, leave them on a plate until ready to serve so they don’t dry out.
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