Steaks With Mushroom Gravy

Some nights call for something a little extra. Not fussy, not complicated, just a proper steak dinner that feels restaurant-worthy without needing a reservation or a dress code. These Steaks With Mushroom Gravy are all about bold flavour, golden crusts, and a gravy you will want to spoon over everything on your plate.

This is the kind of dinner that smells good while it cooks and somehow tastes even better once it hits the table. Juicy ribeye steak, a rich mushroom gravy, and a method that actually makes sense, even if you are figuring out how to cook ribeye properly for the first time. It is cosy, indulgent, and hard to mess up.

What Makes This Recipe So Good (And Why You'll Make It Again)

• The ribeye gets the respect it deserves. High heat, proper seasoning, and a quick rest means your ribeye steak stays juicy with a beautifully caramelised crust.
• One pan, maximum flavour. All those browned bits from the steak become the base of the mushroom gravy for steak, which means nothing goes to waste and everything tastes better.
• Balanced, not heavy. The gravy is rich and savoury without drowning the steak or turning the plate into a beige situation.
• Beginner friendly but impressive. Whether you are learning how to cook ribeye or cooking for someone you want to impress, this method delivers every time.

What Goes Into Steaks With Mushroom Gravy

This steak dinner keeps things simple but delivers big, bold flavor. A quick sear on well-seasoned steaks and a from-scratch mushroom gravy are all you need to create something special.

• Ribeye Steaks: Juicy, tender, and well-marbled, ribeye steaks are good for searing and pair beautifully with a rich mushroom gravy. You can also use sirloin, strip, rump, or porterhouse cuts.
• Brown Mushrooms: These add an earthy, meaty flavor to the gravy and soak up all the buttery pan juices.
• Beef Broth: Forms the savory base of the gravy: opt for a low-sodium broth so you can control the seasoning.
• Worcestershire Sauce: Adds deep umami flavor and gives the gravy a subtle tang that complements the richness of the steak.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Add-Ins And Smart Swaps (Make It Your Own)

These are optional, but welcome if you want to switch things up.

• Thyme Or Rosemary: Add a fresh herb sprig to the pan while the gravy simmers for a subtle, aromatic boost.
• Shallots Instead Of Onion: Milder and slightly sweeter, good if you want a softer flavour profile.
• Creamy Finish: Stir in a splash of cream or crème fraîche for a silkier gravy that leans more indulgent.
• Different Steak Cut: Sirloin or scotch fillet work well if ribeye steak is not available, just adjust cooking time slightly.

On the stove

1. Prep the Steaks: Pat the ribeye steaks dry with paper towel and season both sides generously with salt and pepper.

1. Sear Steaks: Heat skillet over high heat until just smoking. Sear steaks until done to your liking. Transfer and let rest for 5 minutes.

1. Sauté the Onion and Garlic: In the same skillet, heat the remaining oil. Add onion and cook until softened. Stir in the garlic and sauté until fragrant.

1. Cook the Mushrooms” Add the brown mushrooms to the skillet and cook for about 3 minutes, stirring occasionally, until golden and beginning to soften.

1. Make a Roux: Reduce the heat to medium and melt the butter in the skillet. Sprinkle in the flour and stir constantly for 1 minute to cook it out and add flavor.

1. Build the Gravy: Slowly pour in the broth, stirring to avoid lumps. Let it simmer until thickened, then stir in Worcestershire sauce and season with salt and pepper.

1. Add the Steaks Back: Return the rested steaks to the skillet along with any juices. Spoon the mushroom gravy over the top.

1. Garnish and Serve: Finish with freshly chopped thyme, parsley, or rosemary if desired. Serve hot with your favorite sides.

These Steaks with Mushroom Gravy deserve sides that hold their own. For something creamy and comforting, try our Creamy & Crispy Green Bean Casseroleit's rich, textured, and good for soaking up that savory mushroom gravy.

If you're in the mood for something heartier, a bowl of Slow Cooker Tortellini Minestrone Soup makes a cozy and unexpected pairing. And for a fresh contrast, our Lamb and Chickpea Salad adds bold flavor and a Mediterranean twist to balance the richness of the steak.

Pro Tips From My Kitchen To Yours

• Let your ribeye steak come to room temperature before cooking. This helps it cook evenly and prevents a cold centre.
• Do not overcrowd the pan when searing. If the pan is crowded, the steak steams instead of browning.
• Taste the gravy before serving and adjust seasoning at the end. Mushrooms soak up salt as they cook.
• Always rest the steak. Even a few minutes makes a noticeable difference in juiciness.

Recipe FAQ's

Ribeye steak is ideal for its marbling and tenderness, but you can also use sirloin, strip, rump, or porterhouse, whatever you prefer or have on hand.

Yes! While brown mushrooms add deep flavor, you can use cremini, white button, or a mix of wild mushrooms for more complexity in your mushroom gravy for steak.

You can test doneness by feel or with a thermometer. A rare steak feels soft and leaves an indent when pressed. Medium-rare has a soft, springy feel. Medium steaks spring back quickly, while well-done steaks feel firm.For best results, use a meat thermometer:Rare: 140°F (60°C)Medium Rare: 145°F (63°C)Medium: 160°F (70°C)Well Done: 170°F (76°C)

What you need

• 4 8 oz boneless ribeye steaks 1-inch thick, or scotch fillet, sirloin, rump, strip or porterhouse steaks
• 1 pinch salt to season
• 1 pinch pepper to season
• 2 tablespoons olive oil
• 1 onion yellow, white or brown, sliced
• 2 cloves garlic minced
• 7 ounces brown mushrooms sliced
• 3 tablespoons unsalted butter
• 3 tablespoons plain flour
• 2 1/2 cups beef broth or stock
• 2 teaspoons Worcestershire sauce
• 1 pinch salt to taste
• 1 pinch pepper to taste

Method

1. Pat steaks dry with paper towel. Season with salt and pepper to your taste.
2. 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.
3. 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.
4. Add the sliced mushrooms into the skillet and cook for 3 minutes until golden and beginning to soften.
5. 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.
6. 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.
7. 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.