Cupid’s Steak (Steak with Gravy He Can’t Resist)
Servings: 4
Prep Time: ~20‑30 minutes
Cook Time: ~30‑40 minutes
Total Time: ~1 hour (including resting time)
Overview
The idea is: a tender, well‑seasoned steak (your preferred cut), seared to form a flavorful crust, then smothered in a rich, deeply flavored gravy made from the steak drippings, aromatics (onion, garlic, mushrooms possibly), wine or broth, finishing with something creamy or buttery to make it luscious. Served over sides that soak up the gravy well (mashed potatoes, rice, even mashed sweet potatoes).
The secret to this steak being irresistible lies in:
The crust on the steak (good sear, good seasoning)
The gravy that uses every browned bit, aromatic flavors, possibly mushrooms or onions, long‑simmered so flavors develop
The gravy’s texture: silky, smooth, neither too thick nor too thin
The balance of salt, umami (broth, maybe Worcestershire or soy), fat (butter or cream), and acidity (wine, vinegar, lemon) to cut richness
Ingredients
Here’s the full‑ingredient list. After that, I’ll also give substitution / variation options.
Component Ingredient Quantity Purpose / Notes
Steak & Seasoning Ribeye or sirloin steak (or T‑bone, or strip steak) 4 steaks (≈ 6‑8 oz each) Choose a cut you like; thickness ~1‑1¼ inch works well
Salt (kosher or sea salt) to taste For seasoning before searing
Freshly ground black pepper to taste Adds heat and aroma
Optional dry rub / steak seasoning / garlic powder / onion powder small amount For extra layer of flavor, optional
Gravy Base / Aromatics Butter (unsalted) or mix butter + oil ~ 2‑3 Tbsp For searing + for base of gravy
Oil (vegetable, canola, or olive oil) small (if needed) For higher‑temperature searing
Onion, finely chopped 1 medium Adds sweetness + depth
Garlic cloves, minced 2‑3 cloves Aroma
Mushrooms, sliced (optional) 1 cup Adds umami + texture
Flour (all‑purpose) or cornstarch (see thickener section) ~ 2‑3 Tbsp flour To make the roux to thicken the gravy
Red wine or dry white wine (optional) ~½ cup Deglazing bit, adds acidity and depth
Beef broth or stock ~2 cups Main body of gravy; good quality matters
Worcestershire sauce (or soy sauce alternative) ~1‑2 tsp For umami, depth of flavor
Fresh herbs (thyme, rosemary, or parsley) a few sprigs or chopped Aroma, finishing brightness
Finishing Touches Butter (unsalted) ~1 Tbsp For richness / shine in gravy
Heavy cream (optional) ~2‑4 Tbsp For creamier gravy if you want it richer
Salt & pepper (taste) as needed Adjust after gravy thickens and flavors meld
Sides / Serving Mashed potatoes, rice, or vegetables to serve Something to soak up all the gravy
Fresh parsley (for garnish) chopped For color and freshness
Lemon juice or vinegar (optional splash) a few drops To brighten gravy if heavy
Equipment
Heavy skillet (cast iron or stainless steel) for steak searing
Spoon or spatula for stirring
Tongs for flipping steak
Knife & cutting board
Small saucepot or same skillet for making gravy
Meat thermometer (optional but helpful)
Plate or resting rack for steak after cooking
Masher or electric mixer (if making mashed potatoes)
Step‑by‑Step Instructions
Here’s how to make your Cupid’s Steak from start to finish, with timing and what to watch for.
Step 1: Prep the Steak
Remove steaks from refrigerator about 30 minutes before cooking to bring them close to room temperature. This helps them cook more evenly.
Pat steaks dry with paper towels. Moisture on the surface interferes with searing.
Season both sides generously with salt and pepper. If using a dry rub or garlic/onion powder, apply now.
If using an herb marinade or oil, you can lightly brush steak with olive oil or melted butter mixed with herbs (optional, but adds flavor).
Step 2: Sear the Steak
Heat your skillet over medium‑high to high heat until very hot. Add a small amount of oil (if your skillet needs it), or butter + oil to prevent burning.
When skillet is shimmering and nearly smoking, place steaks in the skillet. Do not overcrowd; cook in batches if needed.
Sear for about 3‑5 minutes per side (for 1‑inch steak) or until crust is formed; reduce time for thinner, more for thicker, depending on desired doneness:
Rare: ~125°F internal
Medium‑rare: ~135°F
Medium: ~145°F
Well: ~155°F
Use thermometer if possible.
Once seared on both sides, remove steaks to a plate, tent with foil to rest. Resting is important: allows juices to redistribute and prevents them from running out when you cut. Rest for ~5‑10 minutes.
Step 3: Make the Gravy
While steaks are resting, use the same skillet to build your gravy—this is where the flavor comes.
After removing steaks, lower heat slightly to medium. Leave any fat / juices in the pan (don’t clean it)—these are flavor base. If there is too much burnt or excessive char, pour off a little fat but leave bits and fond (brown bits) because they hold flavor.
Add butter (if needed) so you have ~2 Tbsp butter + residual fat.
Add chopped onions; sauté until softened and turning golden (≈ 3‑5 minutes). Add sliced mushrooms if using; cook until mushrooms give off moisture, brown a bit.
Add minced garlic in last minute; avoid burning.
Deglaze: Pour in wine (if using) or a splash of broth to loosen brown bits from bottom. Scrape bottom with spatula to incorporate fond.
Sprinkle flour over the aromatics, stir constantly to make a roux; cook the flour lightly for ~1‑2 minutes (until raw flour taste cooks off).
Gradually whisk in beef broth (slowly, so roux absorbs without lumps). If you skipped wine, begin with broth.
Add Worcestershire sauce; stir. Include herbs (if using thyme/rosemary) at this point.
Let the gravy simmer on low heat for several minutes so flavors meld and gravy thickens. If you want richer, stir in heavy cream or finish with butter.
Taste. Adjust seasoning: more salt or pepper; perhaps a small splash of acidity (vinegar or lemon juice) to cut richness.
Step 4: Finish Steak & Serve
Return the rested steaks to the skillet or serve the gravy over steaks. Spoon gravy generously over the steak so it’s “smothered” (this is what makes your husband love it).
Garnish with fresh chopped parsley, maybe a sprinkle of fresh herbs.
Serve immediately with sides: mashed potatoes, steamed vegetables, rice, or bread to soak up gravy.
Timing & Workflow
Here’s a suggested timing plan to get everything out hot & tasty:
Time Marker What to Be Doing
0 min Remove steaks from fridge, prep seasoning, chop onions, garlic, mushrooms
10 min Start boiling potatoes (if making mashed potatoes) or prepping side
15 min Heat skillet, sear steaks, remove and rest
20 min Start onion/mushroom gravy in same pan
25 min Make roux, add broth, thicken gravy
30 min Finish gravy, rest steaks already done, assemble plating, get sides ready
35‑40 min Serve
Tips for the Best Possible “Cupid’s Steak”
Cut choice matters: Ribeye, sirloin, strip steak give good flavour + fat. If lean cut (e.g. round or flank), be careful not to overcook. Marinate or tenderize if needed.
Dry steak before searing so you get that golden crust.
Don’t overcrowd pan—heat drops if too many steaks; you want a good sear.
Use fond (the brown bits in the pan) for gravy; that’s where flavor hides.
Roux stage: cook the flour enough so gravy doesn’t taste raw; but don’t overcook so it turns burnt.
Consistency: gravy should be pourable but thick enough to coat spoon—if too thin, simmer more; if too thick, add more broth or a little water.
Resting steak is non‑negotiable for juicy result.
Balance richness: if gravy feels too heavy, a splash of vinegar or lemon or wine helps; herbs help; also a side with something light (greens) helps cut.
Variations
Here are ways to tweak Cupid’s Steak depending on what you like or have:
Mushroom gravy version: Use mushrooms (button, cremini, portobello) abundantly for extra umami. This variation is found in many steak‑gravy recipes like “Steaks with Mushroom Gravy”.
Cafe Delites
Onion gravy version: heavy on onions (caramelized) with steak + gravy.
Country‑fried / breaded steak: dredge steak in flour/egg/flour and fry until golden, then make white cream gravy. (Country Fried Steak / Chicken Fried Steak)
foodnetwork.com
+1
Swiss Steak / Round Steak: Some use cube steak or round steak, dredged and smothered in brown gravy.
food.com
+1
Use red wine or balsamic in gravy for depth.
Use herbs like thyme, rosemary, or garlic butter finishing to add aroma.
Full Recipe: Cupid’s Steak (Print‑Friendly Version)
Here’s the full recipe laid out so you can follow exactly:
Cupid’s Steak with Irresistible Gravy
Servings: 4
Prep Time: ~25 minutes
Cook Time: ~30‑35 minutes
Ingredients:
4 steaks (ribeye, sirloin, or your favorite cut), ~6‑8 oz each
Salt & fresh ground black pepper (to taste)
Optional dry rub: garlic powder, onion powder, smoked paprika (½ tsp each)
2 Tbsp oil (for searing)
2 Tbsp unsalted butter
1 medium onion, finely chopped
1 cup mushrooms, sliced (optional)
2‑3 cloves garlic, minced
½ cup red wine (optional)
2 cups beef broth or stock
1‑2 tsp Worcestershire sauce
~2‑3 Tbsp all‑purpose flour
1‑2 Tbsp butter (cold, for finishing)
2‑4 Tbsp heavy cream (optional, for richer gravy)
Fresh thyme or rosemary sprigs (optional)
Fresh parsley, chopped (for garnish)
Side: mashed potatoes, steamed veggies, or rice
Directions:
Take steaks out of fridge ~30 minutes before cooking; blot dry; season both sides with salt, pepper, and optional dry rub.
Preheat skillet over medium‑high heat; add oil + butter. When hot, sear steaks ~3‑5 minutes per side until crust forms (adjust for thickness & desired doneness). Remove steaks, tent with foil to rest.
Reduce heat to medium. In same skillet, add chopped onion; cook until softened and starting to brown (3‑5 min). Add mushrooms (if using); sauté until they release moisture and brown a bit. Add garlic, cook 1 minute.
If using wine, pour in and deglaze pan: scrape browned bits up. Let wine reduce a bit (~1‑2 minutes).
Sprinkle flour over onions/mushrooms; stir to form roux; cook ~1‑2 min, stirring.
Gradually whisk in beef broth, ensuring no lumps. Add Worcestershire sauce. Add herbs (if using). Bring to simmer. Let gravy cook until it thickens to desired consistency.
Stir in finishing butter for richness. If desired, stir in heavy cream to make gravy silkier.
Taste; adjust salt & pepper; if gravy seems too rich, add small splash of acidity (vinegar or lemon juice) and/or more broth.
Return steaks to pan (or serve steaks on plates) and spoon gravy over them.
Garnish with chopped parsley. Serve hot with mashed potatoes (or your side) so juicy gravy can be soaked up.
Serving Suggestions & Sides
Mashed potatoes: Creamy mashed potatoes are perfect for soaking up gravy.
Steamed or roasted vegetables (green beans, asparagus, carrots) to add freshness.
Rice or buttery noodles if you prefer.
Biscuits or crusty bread to dip in gravy.
Salad with something acidic (vinegar or citrus dressing) to cut richness.
Make‑Ahead & Storage
You can season steak ahead of time (dry rub) a few hours in advance; keep covered in fridge.
Gravy can be made ahead and reheated. When reheating, stir well, add a splash of broth/cream if needed.
Store leftovers (steak + gravy) in airtight container in fridge for up to 2‑3 days. Reheat gently to avoid overcooking steak and separating gravy.
If you want, I can give you a version of Cupid’s Steak scaled for more people, or adapted to local cuts of meat and ingredients available where you live. Do you want me to send that?
0 comments:
Post a Comment