Seared Steaks with Cremini Mushroom Gravy

Skillet steaks, perfectly seared for the ultimate crust, and then smothered in a rich and savory cremini mushroom gravy. Few things bring such joy to the dinner table.

The steaks are meaty, the mushrooms are meaty, the gravy is divine. It's pretty much everything you need in one pan. What should you serve this with? Something to soak up the gravy (besides a spoon). I served my steaks and gravy with my Red and Gold Mashed Potatoes with Brown Butter - it was the perfect marriage. We slopped all the extra gravy and mushrooms right over the mashed potatoes and never looked back. All I know is, we were all smiling, not talking. That's usually a good sign.

Yes, we talked about school, homework, the impending birthday party I need to throw. But we mostly ate...

About the pan: I prefer a cast iron skillet for cooking steaks. If you have one, use it! If it’s too small to hold all the steaks at once, cook the steaks 2 at a time, so they all get a nice char.

About serving: After the 5 minute resting time, I like to return my steaks to the skillet, with the gravy, for serving.

Seared Steaks with Cremini Mushroom Gravy

1 tablespoon olive oil
4 steaks, such as ribeye, sirloin or New York strip
Salt and ground black pepper
For the cremini mushroom gravy:
2 teaspoons olive oil
8 ounces sliced cremini mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Salt and ground black pepper to taste
Fresh parsley for serving, optional

Heat the oil in a large skillet over medium-high heat. Pat the steaks dry and season both sides with salt and pepper. When the oil is hot, add the steaks to the pan and cook until charred on both sides and cooked to your liking, flipping often (for even cooking). Use a meat thermometer and use this guide:
RARE: 140°F
MEDIUM RARE: 145°F
MEDIUM: 160°F
WELL DONE: 170°F
Remove the steaks from the pan and let them rest for at least 5 minutes.
To make the gravy, heat the oil in the same skillet over medium-high heat. Add the mushrooms and cook until soft, about 3 to 5 minutes, stirring frequently. Remove the mushrooms from the pan and set aside.
Melt the butter in the same skillet over medium heat. Whisk in the flour, making sure to incorporate the browned bits from the bottom of the pan. Add the beef broth and bring to a simmer. Whisk in the tomato paste, Worcestershire sauce, onion powder, and garlic powder. Return the mushrooms to the pan and simmer for 5 minutes. Season to taste with salt and pepper. Serve the steaks with the mushroom gravy spooned over top (or return the steaks to the skillet for serving). Top with parsley if desired.

Serves 4