Homemade Onion Gravy Smothered Steaks

Directions

1. 1

   Pat steaks dry using paper towels or clean cloth; season with steak seasoning.

2. 2

   Place olive oil and 1 tablespoon butter in a skillet over medium heat; heat until butter melts, about 1 minute. Add seasoned steaks to the skillet.

3. 3

   Cook steaks until they reach desired level of doneness, 4 to 6 minutes on each side. An instant-read thermometer inserted into the thickest part of the steak should read at least 145 degrees F (63 degrees C). Cooking to an internal temperature of 145 degrees will produce a medium well to well done steak after resting and is not recommended for a high quality cut such as ribeye. 135 degrees will yield medium rare to medium after resting.

4. 4

   Move the steaks to a clean plate drain grease from pan without wiping to preserve fond and add remaining butter to the skillet.

5. 5

   Cook and stir onions in the melted butter until softened, about 5-7 minutes. Add garlic pan and cook until translucent and fragrant about 1-2 minutes. Add beef stock and and black pepper. In a small bowl whisk together cold almond milk and cornstarch to create a slurry.

6. 6

   Bring the beef stock mixture to a boil and whisk gently while adding slurry; reduce to low heat, whisking continuously, and simmer until gravy is thickened and smooth, about 3 minutes. Taste sauce and adjust seasoning. Return the steaks to the skillet.

7. 7

   Serve steaks smothered in the onion gravy. Adjust sauce to desired consistency by adding more beef stock or water before serving.

8. 8

   Garnish with chopped parsley or thyme (optional).