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Steaks with Mushroom Gravy are the ultimate comfort food; juicy, pan-seared steaks smothered in a rich, savory mushroom gravy made completely from scratch.
If you’re a fan of ribeye steak or just love a good homemade mushroom gravy for steak, this recipe is calling your name. It all comes together in one skillet with incredible flavor thanks to a perfect sear on the steak and a silky gravy that takes just minutes to make. Simple, hearty, and absolutely satisfying.
What Makes Steaks With Mushroom Gravy Work
The magic of these Steaks with Mushroom Gravy is in the skillet. By searing the steaks first, you build a golden crust and lock in all that juicy flavor. Whether you’re using a ribeye steak or your favorite cut, the key is a hot pan and a good sear.
What really takes this dish over the top is the gravy. It’s made from scratch in the same skillet, picking up all those savory browned bits from the steak, then simmered with mushrooms until thick, velvety, and full of depth. No shortcuts, just simple ingredients working together to make a seriously satisfying meal.
What Goes Into Steaks With Mushroom Gravy
This steak dinner keeps things simple but delivers big, bold flavor. A quick sear on well-seasoned steaks and a from-scratch mushroom gravy are all you need to create something special.
- Ribeye Steaks: Juicy, tender, and well-marbled, ribeye steaks are perfect for searing and pair beautifully with a rich mushroom gravy. You can also use sirloin, strip, rump, or porterhouse cuts.
- Brown Mushrooms: These add an earthy, meaty flavor to the gravy and soak up all the buttery pan juices.
- Beef Broth: Forms the savory base of the gravy: opt for a low-sodium broth so you can control the seasoning.
- Worcestershire Sauce: Adds deep umami flavor and gives the gravy a subtle tang that complements the richness of the steak.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Steaks With Mushroom Gravy
- Prep the Steaks: Pat the ribeye steaks dry with paper towel and season both sides generously with salt and pepper.
- Sear Steaks: Heat skillet over high heat until just smoking. Sear steaks until done to your liking. Transfer and let rest for 5 minutes.
- Sauté the Onion and Garlic: In the same skillet, heat the remaining oil. Add onion and cook until softened. Stir in the garlic and sauté until fragrant.
- Cook the Mushrooms” Add the brown mushrooms to the skillet and cook for about 3 minutes, stirring occasionally, until golden and beginning to soften.
- Make a Roux: Reduce the heat to medium and melt the butter in the skillet. Sprinkle in the flour and stir constantly for 1 minute to cook it out and add flavor.
- Build the Gravy: Slowly pour in the broth, stirring to avoid lumps. Let it simmer until thickened, then stir in Worcestershire sauce and season with salt and pepper.
- Add the Steaks Back: Return the rested steaks to the skillet along with any juices. Spoon the mushroom gravy over the top.
- Garnish and Serve: Finish with freshly chopped thyme, parsley, or rosemary if desired. Serve hot with your favorite sides.
These Steaks with Mushroom Gravy deserve sides that hold their own. For something creamy and comforting, try our Creamy & Crispy Green Bean Casserole, it’s rich, textured, and perfect for soaking up that savory mushroom gravy.
If you’re in the mood for something heartier, a bowl of Slow Cooker Tortellini Minestrone Soup makes a cozy and unexpected pairing. And for a fresh contrast, our Lamb and Chickpea Salad adds bold flavor and a Mediterranean twist to balance the richness of the steak.
Recipe FAQ’s
Ribeye steak is ideal for its marbling and tenderness, but you can also use sirloin, strip, rump, or porterhouse—whatever you prefer or have on hand.
Yes! While brown mushrooms add deep flavor, you can use cremini, white button, or a mix of wild mushrooms for more complexity in your mushroom gravy for steak.
You can test doneness by feel or with a thermometer. A rare steak feels soft and leaves an indent when pressed. Medium-rare has a soft, springy feel. Medium steaks spring back quickly, while well-done steaks feel firm.
For best results, use a meat thermometer:
Rare: 140°F (60°C)
Medium Rare: 145°F (63°C)
Medium: 160°F (70°C)
Well Done: 170°F (76°C)
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Steaks With Mushroom Gravy
Ingredients
- 4 8 oz boneless ribeye steaks 1-inch thick, or scotch fillet, sirloin, rump, strip or porterhouse steaks
- 1 pinch salt to season
- 1 pinch pepper to season
Gravy
- 2 tablespoons olive oil
- 1 onion yellow, white or brown, sliced
- 2 cloves garlic minced
- 7 ounces brown mushrooms sliced
- 3 tablespoons unsalted butter
- 3 tablespoons plain flour
- 2 1/2 cups beef broth or stock
- 2 teaspoons Worcestershire sauce
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
- Pat steaks dry with paper towel. Season with salt and pepper to your taste.
- Heat a lightly oiled skillet or pan (or barbecue) on high heat until just beginning to smoke. Cook steaks for 3 minutes each side or until cooked to your liking. Rest for 5 minutes.
- Heat remaining oil in the skillet. Add onion and cook for 2-3 minutes until onions are translucent, then add the garlic and cook for a further 30 seconds, or until fragrant.
- Add the sliced mushrooms into the skillet and cook for 3 minutes until golden and beginning to soften.
- Reduce heat to medium and melt butter in the skillet. Add flour and cook while stirring for 1 minute, allowing the flour to brown slightly.
- Slowly and gradually add in the beef broth (or stock), while stirring. Allow to simmer for 4-5 minutes, or until thickened. Stir in the Worcestershire sauce and season with salt and pepper to taste.
- Add the steaks back into the gravy in the pan along with the juices on the plate OR serve steaks with the onion mushroom gravy on the side. Garnish with chopped thyme, parsley or rosemary if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for dinner last night. This was so delicious, that I will be making it again for dinner tonight, per my husband‘s request. The only thing that I added was small egg noodles to lay the steak on lightly seasons with a teaspoon of olive oil and salt, pepper and garlic seasoning. Thank you for sharing this recipe. I wish I could give it 10 stars.
i’LL WILL TRY IT !!
THANKS
loved it and so easy its a keeper for sure
How long should the steaks cook after added back into the pan with gravy?
This mushroom sauce was hands down the BEST mushroom sauce we’ve ever had to accompany our venison steaks! My husband commented “This is a do-over!” (which translates to “this is a winner!”) Thank you for sharing this recipe! We enjoyed it immensely! (and with busy schedules, it was fast and easy too! Another reason to like this sauce!)
Im about to cook for my man for the first time and it suddenly hit me, “What if he likes he steaks ‘CARDBOARD'”. LOL I eat mine literally medium rare. So I’m super excited that I found a recipe that looks TASTY and is quick!