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Onion Gravy Smothered Steak is a traditional Southern favorite—and for good reason! The steaks are seared to perfection and then topped with a creamy onion gravy. This inexpensive dinner idea will satisfy the entire family!
When I think of a good steak, my mind immediately goes to some pretty expensive cuts, like filet mignon or porterhouse. We don’t splurge on those steaks regularly, but sometimes we just crave steak—any steak! I love to find ways to make inexpensive cuts of beef into super tender and flavorful dinner favorites, and this gravy Smothered Steak is one of those recipes. There’s just something so comforting about beef simmered in a hearty, rich onion gravy.
What is Smothered Steak?
If you haven’t heard of smothered steak, I’m guessing you’re not from the South? Neither am I, but I love their food! Have YOU tried my Smothered Pork Chops!? This dish is a traditional Southern staple, typically featuring a cut of steak such as top or bottom round, served in or with a gravy poured over it. A smothered steak can also be breaded and “chicken fried” before being smothered. For this easy recipe, I use an onion gravy and sirloin steak. To keep things on the low-carb end, I do not use flour for the gravy; just some good ol’ heavy cream mixed into beef broth.
Ingredients
This recipe involves cooking the steak first and the onion gravy next. Here’s everything you’ll need to combine them into a delicious smothered steak.
- Sirloin Steaks: Substitute with ribeye or strip steaks for a similar texture and flavor.
- Garlic Salt: If not available, make your own and mix garlic powder with salt in a 1:3 ratio.
- Fresh Cracked Black Pepper: Ground white pepper can be used for a milder taste.
- Vegetable Oil: Canola or olive oil are good substitutes for frying.
- Butter: Adds to the richness of the gravy.
- Yellow Onions: White onions or shallots could be used for a slightly different flavor profile.
- Garlic Cloves: Garlic powder or granulated garlic can be used, but try to stick with fresh garlic.
- Italian Seasoning: If you don’t have any on hand, make your own with equal parts dried basil, oregano, rosemary, and thyme.
- Low Sodium Beef Broth: Chicken broth or vegetable broth can be used for a lighter taste.
- Worcestershire Sauce: Soy sauce mixed with a little sugar and lemon juice can be an alternative.
- Heavy Cream or Half and Half: Milk thickened with a bit of flour or cornstarch can be used for a lighter version.
- Chopped Fresh Parsley: Dried parsley or fresh cilantro can be used, although cilantro will change the flavor.
How to Make Smothered Steak
- Prep: You want to work with steaks that are at room temperature; I suggest keeping the steaks on your counter about 30 minutes before you are ready to cook. Pat the steaks dry with a paper towel. Then, season the steaks with garlic salt and pepper.
- Sear: Heat the oil and butter in a large cast iron skillet over medium-high heat. Add the steaks to the hot skillet and cook them until cooked to your desired doneness—this should take about 3 to 4 minutes per side for medium-rare steak. Do not crowd the skillet. Cook two steaks at a time if the skillet isn’t big enough. Remove them from the skillet, set them aside, and keep them covered.
- Make the Gravy: Set the skillet back over medium-heat and melt the remaining butter. Add in the sliced onions and season with a pinch of salt. Continue to cook for 10-12 minutes or until the onions are caramelized. Stir in the garlic and Italian seasoning. Add in the broth and Worcestershire sauce. Using a wooden spoon, scrape up the brown bits from the bottom of the pan. Bring the mixture to a boil. Whisk in the heavy cream and cook for 1 more minute.
- Smother: Reduce the heat to medium-low. Return the steaks to the skillet and continue to cook for 2 more minutes, or until steaks are heated through, and the sauce has thickened.
- Serve: Remove pan from the heat. Garnish the steaks with parsley and serve.
Steak Doneness Chart
When you use an instant read meat thermometer, you can be sure your meat is cooked perfectly. These are the temperatures you’ll be looking for to reach your desired doneness. Keep in mind that the temperature of your steak will continue to rise for a few minutes after the steak is removed from the heat.
- Rare – 120˚F to 125˚F
- Medium Rare – 135˚F
- Medium – 145˚F
- Medium Well – 150˚F
- Well Done – 160˚F
Serving Suggestions
Serve this steak recipe alongside mashed potatoes, smashed potatoes, or mashed cauliflower. Jeera rice or lemon rice also pair well with this steak. You can serve this Southern dish with some Southern veggie sides, like creamed corn and creamed spinach. air fryer corn on the cob and green beans are other great sides!
How to Store and Reheat Leftovers
Allow the leftovers to come to room temperature, and then pop them in an airtight container with the onion gravy. Store it in your fridge for 3-5 days or your freezer for 2-3 months. When you’re ready to reheat, simply place the steak and gravy in a pan and reheat it on the stove top until the steak is warm.
Favorite Steak Recipes
- Oven Grilled Steak
- Reverse Sear Steak
- Skillet Bourbon Steak
- Jack Daniel’s Grilled Steak
- New York Strip Steak
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Onion Gravy Smothered Steak
Ingredients
- 4 sirloin steaks,, at room temperature, steaks should be 1-inch thick, and between 4 and 6 ounces each
- garlic salt,, to taste
- fresh cracked black pepper,, to taste
- 2 tablespoons vegetable oil
- 2 tablespoons butter,, divided
- 2 yellow onions,, sliced
- 3 cloves garlic,, minced
- 1 teaspoon Italian Seasoning
- ½ cup low sodium beef broth
- 2 teaspoons Worcestershire sauce
- ¼ cup heavy cream or half and half
- chopped fresh parsley
Instructions
- Pat dry steaks with paper towels; season steaks with garlic salt and pepper.
- Heat vegetable oil and 1 tablespoon butter in a large cast iron skillet over medium-high heat.
- Add steaks to the hot skillet and cook until browned and cooked to desired doneness; about 3 to 4 minutes per side for medium-rare steak. DO NOT crowd the skillet; cook two steaks at a time if skillet isn’t big enough.
- Remove cooked steaks from skillet; set aside and keep covered.
- Set skillet back over medium-heat and melt remaining butter.
- Add in sliced onions and season with a pinch of salt; continue to cook for 10 to 12 minutes, or until onions are soft and caramelized. Stir frequently.
- Stir in minced garlic and season with Italian seasoning; cook for 10 seconds.
- Slowly add in beef broth and Worcestershire sauce; using a wooden spoon, scrape up the browned bits from the bottom of the pan. Bring mixture to a boil.
- Whisk in heavy cream and cook for 1 more minute.
- Reduce heat to medium-low; return steaks to the skillet and continue to cook for 2 more minutes, or until steaks are heated through, and sauce has thickened.
- Remove from heat.
- Garnish with parsley and serve.
Notes
- Steaks: We are using Sirloin steaks for this recipe; it is a good, lean, tender, and juicy steak. Also, for best results, bring the steaks to room temperature before you start cooking.
- Skillet: A cast iron skillet is my favorite skillet for cooking steaks, but if you don’t have one, you can use your favorite frying pan.
- Use an Instant Read Meat Thermometer to check the steak for doneness.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I made this and was very pleased
First time I ever made steak. It came out so good ! Follow the directions to the all the way through. Would definitely make again !
Loved it. New family dinner Stapleton