Pan-Seared Steak with Onion Gravy and Rice
Ingredients
For the Steak
2 ribeye or sirloin steaks
1 tbsp olive oil
1 tbsp butter
Salt & black pepper (to taste)
1 tsp garlic powder
1 tsp paprika
For the Onion Gravy
1 large onion, sliced
2 tbsp butter
1 tbsp olive oil
2 tbsp flour
2 cups beef broth
1 tsp Worcestershire sauce
½ tsp thyme
Salt & pepper to taste
For the Rice
1 cup long-grain white rice
2 cups water or broth
Pinch of salt
Directions (Very Long & Detailed)
1. Prepare the Rice
Rinse the rice under cold water until the water runs clear.
Add the rice, water (or broth), and salt to a pot.
Bring to a boil, then reduce heat to low, cover tightly, and cook for 15 minutes.
Turn off the heat and let it rest covered for 10 minutes.
Fluff gently with a fork and set aside.
2. Season & Sear the Steak
Pat the steaks dry—this helps them brown beautifully.
Rub both sides with salt, pepper, garlic powder, and paprika.
Heat a heavy skillet (cast iron preferred) over medium-high heat.
Add 1 tbsp olive oil + 1 tbsp butter.
Once sizzling, add the steaks.
Sear 3–4 minutes per side for medium-rare, or longer if you prefer.
Transfer the steaks to a plate and cover loosely with foil.
3. Make the Onion Gravy
In the same skillet, add 1 tbsp olive oil + 2 tbsp butter.
Toss in the sliced onion and cook 8–10 minutes until caramelized and golden.
Sprinkle the flour over the onions and mix well—this forms your gravy base.
Slowly pour in the beef broth while stirring to avoid lumps.
Add Worcestershire sauce, thyme, salt, and pepper.
Let the gravy simmer 5–7 minutes until thick and glossy.
Add any juices released from the resting steak into the gravy for extra flavor.
4. Combine & Serve
Slice the steak against the grain.
Scoop a generous serving of fluffy rice onto your plate.
Add the steak slices on top or beside the rice.
Spoon the rich, golden onion gravy all over.
Serve hot and enjoy a comforting, restaurant-style meal.
Tips to Make It Taste Even Better
Use beef broth instead of water when making the rice—more flavor.
For extra richness, add a splash of heavy cream to the gravy.
Always rest your steak at least 5 minutes before slicing.
Add mushrooms to the gravy if you want a deeper, earthy flavor.