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Southern Smothered Steak

Melt-In-Your-Mouth Southern Smothered Steak Recipe

Experience the tenderness of Southern Smothered Steak in a rich onion and garlic gravy, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb Ribeye Steak or substitute with New York Strip or Top Sirloin
  • 1 tbsp Steak Seasoning salt and black pepper mixture
For the Gravy
  • 2 tbsp Extra Virgin Olive Oil for searing the steak
  • 2 tbsp Unsalted Butter for sautéing onions
  • 2 medium Onions yellow, white, or red
  • 3 cloves Garlic Cloves minced
  • 1 tbsp All-Purpose Flour optional for thickening
  • 1 tsp Lawry's Seasoning Salt or a pinch of regular salt
  • 2 cups Beef Stock organic preferred
  • 1 cup Heavy Cream or substitute with coconut milk for dairy-free

Equipment

  • cast-iron skillet

Method
 

Step‑by‑Step Instructions
  1. Pat the ribeye steak dry with paper towels and season both sides with steak seasoning.
  2. Heat a cast iron skillet over medium-high heat, add olive oil, then sear the steak for 4-5 minutes on each side.
  3. In the same skillet, reduce heat to medium, add butter, then sauté onions for 8-10 minutes until golden brown; add garlic for the last minute.
  4. Stir in flour and seasoning salt, then gradually add beef stock, stirring until the gravy thickens in 2-3 minutes. Add heavy cream and simmer.
  5. Return the seared steak to the skillet, spoon gravy over it, and simmer for an additional 1-2 minutes.
  6. Remove from heat, let the steak rest for 10 minutes, slice, and serve with your favorite sides.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 20gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

For a dairy-free option, swap heavy cream with coconut milk. Store leftovers in an airtight container for up to 4 days in the fridge.

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