Description
Savory, tender, juicy steak smothered in a delicious homemade onion-filled gravy. The perfect mid-weekday dinner.
Ingredients
- 1 Lb Boneless Ribeye Steak
- 1 Cup Onions, thinly chopped
- 2 Tsps Minced Garlic
- 1/3 Cup Flour
- 1/3 Cup Vegetable Oil
- 2 Tbs Butter
- 2 Tsps Worcestershire Sauce
- 1 Tsp Salt
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1/4 Tsp Italian Seasoning
- 1/4 Tsp Thyme
- 1/4 Tsp Black Pepper
Gravy
- 1 Qt Water
- 3 Tbs All-Purpose Flour
- 1 Tbs Better Than Boullion Roasted Beef Base
Instructions
- Slice steak into thinner smaller pieces while frozen. If the steak isn’t frozen and you’re not making it immediately, freeze it until hard, then slice it into smaller peices.
- Once thawed out, remove any EXCESS FAT (not all the fat) and season steak with seasonings.
- Drizzle Worcestershire sauce over it, then cover it with plastic wrap and set in the refrigerator for 8 hours or overnight to marinate (optional).
- Chop onions into long thin slices or however you want.
- Coat the steak well with flour and set aside.
- Place a large skillet over medium-high heat and add in the butter.
- Saute the onions for 5-6 minutes and add the minced garlic during the last 3 minutes, then remove.
- Add in the oil and preheat for 3-4 minutes.
- Add in the steak and fry for 4 minutes per side, and once done remove the oil.
- Gravy: Meanwhile, combine the water, flour, and better than boullion beef base, and stir well.
- Add the onions and minced garlic back to the skillet with the steak.
- Place over medium heat and pour in the slurry.
- Cover with a lid and simmer for 40 minutes, stir periodically.
