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. An inexpensive dinner idea that will satisfy your whole family!
Smothered Steak is Comfort Food Supreme!
When I think of a good steak, my mind immediately goes to some pretty expensive cuts, like filet mignon or porterhouse. Those steaks aren’t really something we splurge on 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! This Onion Gravy Smothered Steak is one of those recipes. There’s just something so comforting about beef smothered in a hearty, rich onion gravy. Every bite is packed with creamy and buttery onion-garlic gravy and tender steak.
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? ?
Smothered steak is a deeply traditional southern favorite. It’s any cut of steak served in gravy or served with gravy poured over it. The gravy is usually a mushroom or onion gravy, and the steak cut is usually top or bottom round. A smothered steak can also be breaded and “chicken fried” before being smothered.
For my smothered steak, 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.
Onion Gravy Smothered Steak is one half steak and one half onion gravy. Here’s everything you’ll need to put those two together into a delicious smothered steak:
- sirloin steaks
- garlic salt
- freshly cracked black pepper
- vegetable oil
- yellow onions
- italian seasoning
- low sodium beef broth
- worcestershire sauce
- heavy cream or half & half
- chopped fresh parsley
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 vegetable oil and 1 tablespoon of butter in a large cast iron skillet over medium-high heat; add the steaks to the hot skillet and cook them until they’re browned and 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 cooked steaks from the skillet. Set them aside and keep them covered.
- Sauce: 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 to 12 minutes, or until the onions are soft and caramelized. Stir frequently.
- Stir in minced garlic and season with Italian seasoning. Cook for 10 more seconds.
- Slowly add in the beef broth and Worcestershire sauce. Using a wooden spoon, scrape up the browned 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 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.
How to Know Steak is Done
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. I prefer my steak at a nice medium rare.
- Rare – Internal Temperature 120˚F
- Medium Rare – 130˚F
- Medium – 140˚F
- Medium Well – 150˚F
- Well Done – 160˚F
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.
- Serve your smothered steak alongside a starch like smashed potatoes or mashed cauliflower. Rice also goes nice with this steak and, of course, you’ll want to spoon some of that gravy over any starch you choose.
- You can also serve this Southern dish with some Southern veggie sides, like creamed corn and creamed spinach. Corn on the cob and green beans are other great sides!
How to Store and Reheat Leftovers
- Let your leftover steak come to room temperature and then, pop it in an airtight container with the onion gravy. Finally, 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.
More Steak Recipes
Onion Gravy Smothered Steak
- 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
- 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.
- 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.
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.