Homemade Onion Gravy Smothered Steaks
Prep Time
10
Minutes
Cook Time:
20
Minutes
Difficulty:
Medium
Serves Up To:
4
Servings
Nutrition Information
Calories | 726 |
---|---|
Sodium | 1175.3mg |
Dietary Fiber | 1.7g |
---|---|
Sugars | 9g |
Protein | 59.1g |
Ingredients
Four 10-ounce ribeye steaks, at room temperature
2 teaspoons steak seasoning (can substitute with seasoned salt)
2 tablespoons olive oil
2 tablespoons butter, divided
2 small onions, halved and sliced
3 cloves garlic, minced
2 cup beef stock, divided and more as needed
1/3 cup Almond Breeze® Shelf Stable Unsweetened Original Almondmilk
1 1/2 tablespoon cornstarch
1/2 teaspoon black pepper
Salt to taste
Fresh parsley or thyme, chopped (optional)
Directions
- 1
Pat steaks dry using paper towels or clean cloth; season with steak seasoning.
- 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
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
Move the steaks to a clean plate drain grease from pan without wiping to preserve fond and add remaining butter to the skillet.
- 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
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
Serve steaks smothered in the onion gravy. Adjust sauce to desired consistency by adding more beef stock or water before serving.
- 8
Garnish with chopped parsley or thyme (optional).
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