Smothered Steaks

Finally, after months of telling y’all “it’ll be up next week” this Smothered Steaks recipe is finally live! I’ve made this like fifty times since New Year’s. I just really enjoy eating braised beef, it’s the best! I hope you enjoy this recipe. It’s very simple, very inexpensive, and extremely delicious.

Smothered Steaks Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Smothered Steaks recipe:

• NY Strip Steaks: You can use any cut of steak you want, honestly. I don’t recommend using one that’s too fatty, as it will make your gravy greasy, but you can always skim that off so really, you do you. Sirloin steak is my other choice when I make Smothered Steaks.
• Beef broth, Worcestershire sauce: I often use water instead of beef broth to better control the flavor, but I never skip the Worcestershire. I almost always include it in beef recipes, it really gives it that je nai se quois.
• All-purpose flour: Rice flour is a good gluten-free substitute, if you need one. Any flour will do, honestly. We’re using this to make our roux, which will thicken our gravy.
• Unsalted butter, vegetable oil: Salted butter is fine, too. We’re not using enough of it to really impact the final flavor of the Smothered Steaks, unless you’re super sensitive. Oil for searing the steaks. These can be swapped interchangeably.
• Seasoned salt, cracked black pepper: Simple seasonings, but the sky is the limit! I play with them every time I make it. Sometimes I’ll use a seasoning blend, like Kinder’s Steak Rub. Kosher salt is fine, too. I like to add cayenne pepper for spice, but that’s just a personal thing.

How to Make Smothered Steaks

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Smothered Steaks recipe:

• Get ready for Smothered Steaks! Season your steaks liberally with some of the seasoned salt and black pepper. Place a large sauté pan over medium-high heat and add your vegetable oil. Allow the pan and oil to preheat for 3 minutes. Add the steaks in a single layer, pressing them into the surface of the pan to ensure contact. Let sear, undisturbed, for 3 minutes, then flip. Sear on the other side for another 2–3 minutes, then remove the steaks to a plate.
• Start on the Gravy. Add the butter to the pan, and let it melt. Scrape up any bits stuck to the pan, and sprinkle the flour over the melted butter. Use a roux whisk or spatula to stir the butter and flour together into a thick paste. Add a bit more butter or oil if needed. Cook the roux, stirring frequently, until browned, about 4 minutes. Slowly pour in the beef broth, one cup at a time. Whisk well between each addition, incorporating the liquid into the roux fully before you add the next cup. Once all the broth has been added, add the remaining seasoned salt and black pepper, along with the Worcestershire sauce. Give it a taste, and adjust for salt if needed. We don’t want bland Smothered Steaks.
• Smother ’em. Add the steaks back to the pan, making sure to submerge them in the gravy. Cover the pan with a lid and reduce the heat to medium-low. Allow the steaks to stew in the gravy for 45 minutes. After 45 minutes, test the steaks. They should easily come apart if you try to cut them with a fork. If they don’t, cover them up and continue cooking for another 15 minute increments before checking again. Repeat this until they’re tender to your liking. When the steaks are tender, stir around them – or remove them if that’s easier – to work any released fat back into the gravy. Serve hot. Dassit! Enjoy your Smothered Steaks!

Obligatory Pinterest Graphics –

Other Steak Recipes You Might Enjoy

Loaded Steak Nachos

Steak and Potato Skillet

Spicy Cheesesteak Egg Rolls

Smothered Steaks

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: María
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 lbs NY Strip Steaks, sliced in half lengthwise
• 4 C beef broth
• 1/3 C all-purpose flour
• 3 tbsp unsalted butter
• 1 tbsp vegetable oil, divided
• 3 tsp seasoned salt, to taste
• 1 tsp Worcestershire sauce
• 1/2 tsp cracked black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Season your steaks liberally with some of the seasoned salt and black pepper.
2. Place a large sauté pan over medium-high heat and add your vegetable oil. Allow the pan and oil to preheat for 3 minutes.
3. Add the steaks in a single layer, pressing them into the surface of the pan to ensure contact. Let sear, undisturbed, for 3 minutes, then flip. Sear on the other side for another 2–3 minutes, then remove the steaks to a plate.
4. Add the butter to the pan, and let it melt. Scrape up any bits stuck to the pan, and sprinkle the flour over the melted butter. Use a roux whisk or spatula – don’t use metal utensils on nonstick surfaces unless they’re made for it – to stir the butter and flour together into a thick paste. Add a bit more butter or oil if needed. Cook the roux, stirring frequently, until browned, about 4 minutes.
5. Slowly pour in the beef broth, one cup at a time. Whisk well between each addition, incorporating the liquid into the roux fully before you add the next cup. Once all the broth has been added, add the remaining seasoned salt and black pepper, along with the Worcestershire sauce. Give it a taste, and adjust for salt if needed.
6. Add the steaks back to the pan, making sure to submerge them in the gravy. Cover the pan with a lid and reduce the heat to medium-low. Allow the steaks to stew in the gravy for 45 minutes. After 45 minutes, test the steaks. They should easily come apart if you try to cut them with a fork. If they don’t, cover them up and continue cooking for another 15 minute increments before checking again. Repeat this until they’re tender to your liking.
7. When the steaks are tender, stir around them – or remove them if that’s easier – to work any released fat back into the gravy. Serve hot. Dassit!

• Prep Time: 10 minutes
• Cook Time: 1 hour

Recipe Card powered by