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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.
Im hosting an open house party & would love to make the steaks this way. Once its done …since people will be arriving at different times…..can I put gravy & steak in a chaffing dish with a sterno?
This recipe is delicious !!! whole family enjoyed it! 🙂
Wow, what great flavor! And it came together so quickly and easily, too. I only had one ribeye steak on hand, so ended up with more gravy than necessary, but saved it for future use. I served it alongside roasted parmesan and garlic brussel sprouts– yum! Thanks for sharing!
Hey there my new go to friend! This ribeye mushroom gravy was a hit with the little ones and as an early Valentine message to my sweet husband. Thank you for all the technical details – – – – I’m not typically an exact recipe follower, but tonight, I wanted to make sure I did it right and it was fabulous! Thank you!!
This was so good. I sautéed some asparagus on the side, to put the gravy on as well. I have leftover gravy how long can I save it for?
This was absolutely delicious and extremely easy. Only fault I made was a little too much flour, which made the gravy just a tad too thick but not lumpy at all! And the taste was amazing! I too, used fillet mignon and omg…WONDERFUL!
My mom who is an extremely picky eater, DEVOURED it! Thanks again, for posting 🙂
I had a bag of frozen meatballs and didn’t want spaghetti with them and was wanting a mushroom sauce. I found this recipe and the sauce came together very quickly. It made ordinary meatballs delicious. Thank you for the delicious, and easy recipe. My daughter is wanting to use the leftover sauce and meatballs and turn them into a mushroom soup.
Will it affect the gravy sauce if I don’t use the Worcestershire sauce?
This is absolutely without a doubt my husbands most loved dish now. He couldn’t stop raving about it. I made it with sirloin steak sliced up and served it with egg noodles for him and rice for myself. Sooo good. We love trying all your recipes since we know they will not disappoint in any way.
Really good recipe, followed the instructions precisely and it came out great !! Only thing i should have done was add more mushrooms and onions but other than that it was still delicious.