Smothered Steak
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What Type of Steak to Use
This recipe will work with any cut of steak. I prefer to use NY strip steaks or sirloin. You can use ribeye’s, filet mignon, etc. For some people smothered steak means cube steak or hamburger steak using tenderized beef. Feel free to use that if you wish!
Ingredients
- 2 steaks NY Strip, Ribeye, Sirloin, etc (8-10oz each)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 teaspoon olive oil
- 1/2 cup chopped green peppers
- 1/2 cup chopped or sliced onions I used a white onion.
Gravy
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons flour
- 3/4-1 cup chicken broth Use your judgment. Less broth for thick gravy, more broth to thin out gravy.
- 1/4 cup heavy whipping cream or half and half Either will work fine in the recipe.
- ½ teaspoon garlic powder
Instructions
- Allow the steak to come to room temperature prior to cooking (about 30 minutes).
- Season the steak with smoked paprika, garlic powder, salt, and pepper to taste.
Pan Seared Steak
- Heat a skillet or grill pan on medium-high heat with olive oil.
- When hot, add the steaks to the pan. Sear both sides of the steak for 3-4 minutes. Ensure the edges are seared. Cook time will vary depending on your desired doneness. Use a meat thermometer and cook to 125° F for rare, 135° F for medium-rare, 145° F for medium, 155° F for medium-well, and 160° F for well done.
- When the steaks have cooked, remove them from the pan and set them aside.
- Reserve the steak drippings that remain in the pan. It will be used for the gravy.
- Add the sliced onions and green peppers to the pan. Saute for 3-4 minutes until the vegetables are soft and fragrant.Remove the vegetables and set them aside with the steak.
- Add the butter and olive oil to the skillet on medium heat.
- When melted, add in the flour. Add it in stages and stir continuously to avoid clumping. Stir until it creates a thick roux.
- Add in the broth, heavy cream or half and half, and garlic powder. Stir until the gravy/sauce thickens. Return the steaks, green peppers, and onions to the pan with the gravy.
Notes
Feel free to trim the fat from your steaks or shape them up to your liking.
Allow the steak to come to room temperature (about 30 minutes) prior to cooking. This will allow the steak to cook at an even and consistent temperature. If you add it to a hot pan while cold, the muscle fibers will tense up and result in tough steak.
Allow the meat to rest for at least 3 minutes before slicing or consuming. If you slice into the steak too soon, that will cause the inside moisture within the steak to spill out onto the plate, leaving a drier, less flavorful steak.
You can use any milk in the recipe, keep in mind the flavor of the milk you use will be present in the flavor of the gravy. Heavy whipping cream is recommended because it’s great at thickening. If you use milk with less fat or something like almond milk, your gravy won’t be as thick.
You can also omit the cream. It’s added for flavor.