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 the steak into thinner, smaller pieces while frozen.
If the steak isn’t frozen, freeze it until hard, then slice it into smaller pieces. - Once thawed, season the steak with the seasonings.
- Drizzle the Worcestershire sauce over the steak.
- Cover it with plastic wrap, and set it in the refrigerator for 8 hours or overnight to marinate. (Optional)
- Chop up the onions.
- Coat the steak well with flour, then set it aside.
- Place a large skillet over medium-high heat and add the butter.
- Add the onions and sauté for 5-6 minutes; add the minced garlic during the last 3 minutes, then remove the onions and garlic.
- Add in the oil and preheat for 3-4 minutes.
- Add the steak and fry for 8 minutes, 4 minutes per side.
- Make the gravy: Meanwhile, add the water, flour, and “Better Than Bouillon Beef Base” to a big bowl, and stir well.
- Once the steak is done, remove the oil, then place the skillet over medium heat.
- Add the onions and minced garlic back to the skillet with the steak.
- Pour in the gravy.
- Cover with a lid and simmer for 40 minutes, stirring periodically.
