Steaks With Mushroom Gravy

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  Beef Ribeye, Boneless(227g)
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  1 pinch salt (to season)
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  1 pinch pepper (to season)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(120g)
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  Mushrooms, Cremini(198g)
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  Unsalted Butter(45g)
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  Flour, All-Purpose, White(45g)
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  Low Sodium Beef Broth(600g)
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  Worcestershire Sauce(10g)

  Lea & Perrins is the standard. A little goes a long way.

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  1 pinch salt (to taste)
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  1 pinch pepper (to taste)

Instructions

1. 1Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
2. 2Heat olive oil in a large skillet over medium-high heat until it just begins to smoke, about 2–3 minutes. Place the steaks in the pan and cook 3–4 minutes per side for medium-rare, until the internal temperature reaches 130–135°F and a golden crust forms. Transfer steaks to a plate and rest for 5 minutes.
3. 3Add the remaining olive oil to the same skillet over medium-high heat. Add the diced onion and cook 2–3 minutes, stirring occasionally, until translucent. Add the minced garlic and cook 30 seconds until fragrant. Stir in the sliced mushrooms and cook 3–4 minutes until golden brown and softened.
4. 4Reduce heat to medium. Add the butter and let it melt, then sprinkle the flour over the mixture and stir constantly for 1 minute until the flour browns slightly and no lumps remain.
5. 5Slowly pour in the beef broth while stirring continuously to prevent lumps. Simmer for 4–5 minutes over medium heat, stirring occasionally, until the gravy thickens and coats the back of a spoon. Stir in the Worcestershire sauce and season with salt and pepper to taste.
6. 6Return the steaks and any accumulated juices to the skillet, nestling them into the gravy, and warm through for 1 minute over medium heat.
7. 7Divide the steaks and mushroom gravy evenly into 4 airtight containers while hot, allowing space for the gravy to cool. Refrigerate for up to 4 days.