Smothered steak is a classic comfort food dish, perfect for a cozy family dinner. Tender pieces of steak are seared to a golden brown, then simmered in a rich and flavorful gravy until they’re melt-in-your-mouth tender. The “smothered” part refers to the generous blanket of gravy that covers the steak, infusing it with incredible flavor. This smothered steak recipe is a simple, satisfying meal that everyone will love. It’s a hearty, flavorful dish, perfect for those chilly evenings when you crave something warm and comforting. For a delicious twist, try serving it with our easy potato green chile tacos.
Why this Smothered Steak is Special
This smothered steak recipe is quick and easy to make, even on a busy weeknight. It’s packed with flavor, but simple enough for even beginner cooks to master. Plus, it’s a guaranteed crowd-pleaser – a true family favorite!
Ingredients
Here’s everything you’ll need to make this delicious smothered steak:
For the Steak
- 1 lb cube steak (or round steak, thinly sliced)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil (or canola oil)
For the Gravy
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1 large yellow onion, thinly sliced
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- Salt and pepper to taste
Instructions
Preparing the Steak
If using cube steak, no need to tenderize it further. If using round steak, place it between two sheets of plastic wrap and gently pound it with a meat mallet to about 1/4 inch thickness. This helps make it more tender. Sprinkle both sides of the steak with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the steak and sear for 2-3 minutes per side, until golden brown. Remove the steak from the skillet and set aside.
Making the Gravy
In the same skillet, melt the butter over medium heat. Add the sliced onions and cook until softened and translucent, about 5-7 minutes. Don’t rush this step, as the caramelized onions add a lot of flavor. If you’re looking for some gluten-free options to accompany your meal, check out our guide on gluten-free breadcrumbs. Sprinkle the flour over the onions and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned. This creates a roux, which thickens the gravy.
Gradually whisk in the beef broth, ensuring no lumps form. Bring the gravy to a simmer, then reduce the heat to low. Add the garlic powder, onion powder, and paprika. Season with salt and pepper to taste. Simmer for 5-7 minutes, or until the gravy has thickened slightly. You want it to coat the back of a spoon. If the gravy becomes too thick, you can add a little more beef broth to thin it out.
Smothering the Steak
Return the seared steak to the skillet with the gravy. Make sure the steak is fully submerged in the gravy. If not, add a bit more beef broth. Bring the gravy back to a simmer, then cover the skillet and reduce the heat to low. Let the steak simmer gently for 30-45 minutes, or until fork-tender. The low and slow cooking allows the steak to absorb the flavors of the gravy and become incredibly tender. Once the steak is cooked through, remove it from the heat and let it rest for a few minutes before serving. This helps the juices redistribute, resulting in a more flavorful and tender steak. For more great beef recipes, visit The Kitchn’s collection of beef recipes.
Tips and Variations
Choosing the Right Cut of Steak
Cube steak is a popular choice for smothered steak because it’s already tenderized. Round steak is another good option, but it needs to be pounded thin before cooking. Sirloin tips, though a bit pricier, also work well. The key is to choose a cut that will become tender with slow cooking in the gravy. A tougher cut, like chuck steak, would require even longer simmering time to become truly tender. Ultimately, choose a cut you enjoy and fits your budget.
Enhancing the Gravy
This gravy is delicious as is, but feel free to get creative! Sliced mushrooms add a wonderful earthy flavor. Sauté them with the onions for an extra layer of richness. Looking for a great side? Our crispy air fryer butternut squash recipe is a perfect complement. Minced garlic is another great addition. Add it to the skillet along with the onions for a more pungent flavor. You could also add other vegetables, like diced bell peppers or carrots, for added nutrients and color. Experiment with different seasonings too! A dash of Worcestershire sauce, a pinch of dried thyme, or a sprinkle of red pepper flakes can elevate the gravy’s flavor profile.
Serving Suggestions
Smothered steak pairs beautifully with a variety of side dishes. Creamy mashed potatoes are a classic choice – they’re perfect for soaking up all that delicious gravy. Fluffy rice is another great option, especially if you like to mix the gravy right in. Roasted vegetables, like broccoli, carrots, or Brussels sprouts, add a healthy and flavorful contrast to the richness of the steak. Egg noodles are a comforting and kid-friendly side. Or, for a lighter option, serve the smothered steak with a simple green salad. My girls especially love it with mashed potatoes! It’s a real comfort food meal for us. You could also explore our baked beans recipe guide for some hearty sides.
FAQ
What does it mean to smother a steak?
“Smothering” a steak means braising it in a rich and flavorful gravy. The steak is typically seared first to develop a nice crust, then simmered in the gravy until incredibly tender. The gravy not only adds flavor but also helps to keep the steak moist and juicy during cooking. It’s like giving the steak a warm, flavorful hug!
What is the 3 3 3 rule for steaks?
The 3 3 3 rule is a grilling technique, not relevant to smothered steak. It involves grilling a steak for 3 minutes per side, flipping it three times, for a total of 9 minutes. This method aims for a medium-rare steak, but since we’re braising our steak in gravy, we don’t need to worry about this rule.
How do you cook steak so it falls apart?
The key to a fall-apart tender steak is low and slow cooking. Braising, like we do with smothered steak, is a perfect method. The long simmering time in liquid breaks down the tough connective tissues in the meat, resulting in a melt-in-your-mouth texture. For more cooking tips and techniques, check out The Kitchn’s cooking lessons.
What cut of meat is gravy steak?
“Gravy steak” isn’t a specific cut of meat. It’s a term used for steaks that are well-suited for braising in gravy. These are often tougher, more affordable cuts like cube steak, round steak, or bottom round. The slow cooking in gravy transforms these cuts into tender, flavorful masterpieces. You might also enjoy our Chicken Poblano Soup recipe for another comforting meal.
Serving and Storage
How to Serve Smothered Steak
Serve your smothered steak hot, right from the skillet! Spoon a generous amount of gravy over the steak. A sprinkle of fresh parsley adds a pop of color and freshness. For a truly comforting meal, serve it with your chosen side dish. Mashed potatoes are always a hit in our house! Make sure the steak is piping hot when you serve it, as the gravy tends to cool down quickly.
Storing Leftovers
Leftover smothered steak and gravy can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the steak and gravy in a saucepan over medium heat. Stir occasionally until heated through. You can also reheat it in the microwave, but be careful not to overcook the steak. It’s a great dish to make ahead for meal prepping – the flavors even deepen overnight!
Conclusion
Smothered steak is more than just a meal; it’s a comforting experience. The tender steak, rich gravy, and endless possibilities for customization make it a true family favorite. I hope you give this recipe a try and enjoy the deliciousness of homemade smothered steak. Don’t be afraid to experiment with different flavors and sides to make it your own. It’s a dish that brings warmth and happiness to our table, and I hope it does the same for yours!
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Smothered Steak
Tender pieces of steak seared and smothered in a rich, flavorful onion gravy. A comforting classic, perfect for a weeknight meal.
- Total Time: 41 minute
Ingredients
- 1 lb cube steak (or round steak, thinly sliced)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil (or canola oil)
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1 large yellow onion, thinly sliced
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- Salt and pepper to taste
Instructions
1. If using round steak, pound it to 1/4 inch thickness. Season steak with salt and pepper.
2. Sear steak in hot oil for 2-3 minutes per side. Set aside.
3. In the same skillet, melt butter and cook onions until softened.
4. Sprinkle flour over onions and cook until lightly browned.
5. Gradually whisk in beef broth, bring to a simmer, then reduce heat.
6. Add garlic powder, onion powder, paprika, salt, and pepper to gravy. Simmer until thickened.
7. Return steak to skillet, ensuring it’s submerged in gravy. Simmer for 30-45 minutes, or until fork-tender.
8. Let rest before serving.
- Cook Time: 30-45 minutes
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
Keywords: smothered steak, cube steak, round steak, beef gravy, onion gravy, braised steak, comfort food, weeknight dinner, easy recipe