Pan-Seared Roast Beef & Gravy
Thick-cut beef steak seared until golden, finished with a quick red-wine pan gravy and buttered mushrooms. Pure British dinner in one skillet.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 52g
Ingredients
- 2 steaks (8 oz each) beef ribeye or sirloin steaks (1.5 inches thick)
- 8 oz mushrooms, sliced
- ½ cup red wine (or beef broth)
- 1 medium shallot, minced
- 3 sprigs fresh thyme (or 0.5 tsp dried)
- 2 tbsp butter
- 1 tbsp dijon mustard
Instructions
- 1
Pat steaks dry with paper towels. Season generously with salt and pepper on both sides.
- 2
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear steaks 2 minutes per side without moving. Interior should feel firm but springy when pressed.
- 4
Move steaks to a plate to rest. Add mushrooms and shallot to the same skillet, cook 3 minutes stirring occasionally until golden.
- 5
Pour red wine into the pan and scrape up browned bits with a wooden spoon. Add thyme and simmer 2 minutes until reduced by half.
- 6
Stir in butter and mustard until silky. Nestle steaks back in, spoon gravy over top, and serve immediately.
Tools you’ll need
- 12-inch skillet (cast iron or stainless steel)
- paper towels
- meat thermometer (optional)
- wooden spoon
- serving plate
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