Steaks With Mushroom Gravy

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  32 oz Beef Ribeye, Boneless
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  1 1 pinch salt (to season)
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  1 1 pinch pepper (to season)
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  2 tbsp Olive oil

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

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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  7 oz Mushrooms, Cremini
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  3 tbsp Unsalted Butter
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  3 tbsp Flour, All-Purpose, White
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  2.5 cup Low Sodium Beef Broth
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  2 tsp Worcestershire Sauce

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

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  1 1 pinch salt (to taste)
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  1 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 over medium-high heat until the internal temperature reaches 130–135°F and a golden crust forms on both sides. Transfer steaks to a plate and rest for 5 minutes.
3. 3Add the diced onion to the same skillet over medium-high heat 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 over medium-high heat 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 over medium heat 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.