Homemade Onion Gravy Smothered Steaks
Ribeye steaks are smothered in a creamy homemade gravy that will keep you warm on cold winter nights. This is a quick and easy recipe to make on weeknights or fancy enough for a dinner party. Serve this dish with steamed green beans or broccoli and a baked potato for a complete meal.
- 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 Unsweetened Original Almondmilk
- 1 1/2 tablespoon cornstarch
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh parsley or thyme, chopped (optional)
Ingredient Facts and Health Benefits
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- Pat steaks dry using paper towels or clean cloth; season with steak seasoning.
- 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.
- 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.
- Move the steaks to a clean plate drain grease from pan without wiping to preserve fond and add remaining butter to the skillet.
- 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.
- 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.
- Serve steaks smothered in the onion gravy. Adjust sauce to desired consistency by adding more beef stock or water before serving.
- Garnish with chopped parsley or thyme (optional).