This luxurious steak gravy is infused with fresh herbs, mushrooms, and a splash of bourbon, making it the perfect total comfort food pairing for slathering over a juicy steak! If you are a gravy fan, you need to try this recipe with your next steak dinner.
This silky steak gravy recipe yields enough creamy sauce to serve with up to four smothered steaks, so it is perfect for the whole family to enjoy. The flavor is absolutely out of this world, but what I really love is how quickly the gravy comes together. It can be quickly prepared while your steak rests on the counter.
What is it?
Steak gravy is a deliciously silky steak sauce served over your favorite freshly grilled steak. This is a traditional roux-based gravy for steak that combines beef broth with heavy cream to create a completely indulgent sauce loaded with fresh thyme, sauteed mushrooms, and a hint of bourbon.
Ingredients and Substitutions
- Sliced mushrooms - You can use sliced onion or chopped shallots instead.
- All-purpose flour
- Bourbon - Brandy can be substituted, or you can make this alcohol-free by using 2 teaspoons of Worcestershire sauce or A.1. Steak Sauce instead.
- Beef broth - Beef stock works equally well.
- Heavy cream - Half and half or milk can be substituted, but heavy cream will be the creamiest.
- Fresh thyme - Other fresh herbs such as rosemary or sage can also be used.
- Kosher salt
- Fresh ground black pepper
How to make it
This easy recipe can be prepared while your steak cooks, or place steak on a cutting board to rest while preparing this rich brown gravy. The most time-consuming step is sauteing the mushrooms, which is easy enough to start while the steak is still cooking. However, you should have time to make the entire sauce while your deliciously tender steak rests if you choose to.
Begin making your gravy by melting one tablespoon of butter in a saute pan set over medium heat, and add the sliced mushrooms. Let cook until the mushrooms are tender, stirring as needed. Once tender, remove them from the skillet and set aside.
Add the remaining three tablespoons of butter to the skillet and reduce the heat to medium-low. Sprinkle flour over the melted butter and use a wire whisk to combine. The flour mixture is called a roux and will be the foundation of this savory gravy.
Cook the roux for three minutes, while continuing to whisk. Once the flour begins to turn a golden brown, liquid can be added. Pour in beef broth in small splashes at a time, whisking it until smooth prior to adding more. Continue to do this until all of the broth, bourbon, and heavy cream has been added. Then add a fresh thyme sprig, salt, and pepper. Bring the gravy to a gentle simmer and cook for a couple minutes to thicken. To serve, spoon gravy over freshly cooked steaks.
Tip: The longer this flavorful gravy simmers the thicker it will become. If it looks runny, just cook it longer. If it gets too thick, just add a little more liquid to thin it out.
What to serve with it
This creamy steak gravy recipe is perfect to pair with any of your favorite steaks. If you are looking for some inspiration, try pairing it with any of these juicy creations:
- Grilled steaks - This sauce works with every cut of beef steak from sirloin steaks to ribeye steaks!
- Pork chops
- Broiled flank steak
- Steak bites
- Reverse seared steak
- Coffee crusted steak
- Mashed potatoes - This gravy is phenomenal over your favorite side dish too!
More Steak and Gravy Recipes
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- ¼ cup butter divided
- 8 ounces sliced mushrooms
- 3 tablespoons flour
- 2 tablespoons bourbon or substitute 2 teaspoons Worcestershire sauce
- 1 cup beef broth
- 1 cup heavy cream
- 1 sprig thyme
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- Add one tablespoon of butter to a large skillet or saute pan set over medium heat. Once the butter has melted add the sliced mushrooms and saute until tender. Once tender, remove mushrooms and set them aside.
- Reduce the heat to medium low and melt the remaining butter in the pan, then sprinkle in the flour. Whisk while cooking for three minutes, to prevent the flour from scorching.
- Slowly begin to dribble in beef broth and bourbon in batches. Whisk to incorporate the liquid into the flour mixture prior to adding more. Repeat until all broth, bourbon, and heavy cream has been added.
- Add the mushrooms back into the pan along with the sprig of thyme, salt, and pepper to the sauce and gently simmer for a couple of minutes to thicken.*
- Once thickened, remove from heat and serve over freshly grilled steak.