Smothered Steak
Smothered Steak is delicious and easy-to-make Southern comfort food. Juicy steak, creamy mushroom, and onion gravy provide a flavorful and filling meal your family will love. It’s one of Southern cuisine’s finest dishes that elevate any weeknight dinner into something spectacular.
There aren’t many cooking styles more appropriately named than soul food. And this smothered steak recipe definitely deserves its place for stick-to-your-bones comfort that feels like a big hug from a loved one.
When I make this dish for my family, I always think of my Auntie making it for me as a kid. The sizzling sound as it hit the pan and the aroma of onions, garlic, and mushrooms was heavenly. That is what soul food is all about.
Why Smothered Steak is a Southern Tradition
All throughout the Deep South, especially Louisiana, smothering food with gravy from pan drippings is a tradition. The technique is common in Cajun and Creole cuisine, which places like New Orleans is famous for. It’s all done on a stovetop for amazing flavors quickly. No wonder I love my steak smothered.
Recipe Ingredients
- Sirloin Steak – Lean, tender, and juicy makes this an excellent pick for smothered hamburger steak.
- Mushrooms – Just about any mushroom will bring that earthy savoriness to the gravy.
- Onions – Yellow or white onions work best for this recipe. They perfectly complement the flavor of the steak and the mushrooms.
- Herbs – Fresh thyme and garlic will make your kitchen smell incredible and help round out the dishes’ flavors.
- Steak Seasoning – While store-bought works, homemade steak seasoning with paprika, garlic powder, onion powder, white pepper, coriander powder, red pepper flakes, and curry powder is even better.
- Beef Broth – I use reduced sodium broth to control the salt levels. Beef bouillon packs some extra beefy flavor.
How to Make Smothered Steak
- Prepare the Steak – Pat steaks dry with paper towels and season with steak seasoning. (Photo 1)
- Cook – Heat oil in a large cast-iron skillet over medium-high heat. Add steaks to the skillet when oil is hot and cook until browned and they have the desired doneness, 3-4 minutes per side for medium-rare steak. Place the steaks on a plate, cover them with foil, and set aside. (Photo 2)
- Sautee Veggies – Set the skillet back over medium heat and melt butter. Add the sliced mushrooms and onions. Saute for 6-7 minutes or until onions are soft and caramelized, stirring frequently. (Photo 3)
- Gravy – Stir in minced garlic, thyme, a tablespoon of the remaining steak seasoning, and beef bouillon. Cook for about a minute. Then add flour and cook for another minute or two. Slowly add beef broth and scrape up the browned bits from the bottom of the pan. Once thoroughly combined, bring the mixture to a boil. Season with salt and pepper to taste. (Photos 4-6)
- Add the Steak – Reduce heat to medium-low; return steaks to the skillet and continue to simmer for about 5 minutes or until they’re heated through and the gravy has thickened. (Photo 7)
- Serve – Remove from heat, garnish with parsley, and serve over garlic mashed potatoes or rice. (Photo 8)
Recipe Variations
- If you prefer, you can use any good cut of ribeye, top sirloin, chuck, or cube steak.
- Smothered chicken and pork are fabulous smothered in this decadent gravy.
Tips and Tricks
- A good gravy covers over what an economical steak is missing. Ensure the flour and fat are well mixed before adding the liquid to avoid lumps.
- If you have time, brining or salting your steaks ahead makes for a tender meal.
Make-Ahead Instructions
While smothered steak is best hot off the stove, you can make it ahead and then reheat it when ready to serve. Just let everything come up to a simmer when you are ready to serve.
Serving and Storage Instructions
The best way to enjoy this soul food classic is hot and over creamy mashed potatoes.
Leftovers will last for three days in the fridge or three months in the freezer in an airtight container. You can zap it in the microwave or reheat it on the stovetop, but you may need to add a little water or broth to thin out the gravy.
FAQs
That’s a great idea! If you want to tenderize your steaks, use a meat mallet or stab the steak all over with a fork. Steak that has been tenderized is sometimes called cube steak because of the indentations left from the process.
Of course! If you prefer white gravy, add some cream to the pan after stirring the beef broth. This will give you a nice creamy white gravy for your steak.
You can certainly cook the steaks in the oven if you prefer. But the gravy is best when made on a stovetop.
What to Serve With Smothered Steak
A dish like this deserves to be paired with a side that is just as comforting and satisfying. I recommend serving your smothered steaks with Southern cornbread dressing, potatoes au gratin, grits, or roast garlic mashed potatoes.
More Satisfying Soul Food Recipes to Try
Conclusion
If you’re ready for good Southern food or want a memorable meal, smothered steak is it! Have you tried this recipe yet? Please comment and rate the recipe.😍
Watch How to Make It
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Smothered Steak
Ingredients
- 4 2-ounce (56g) sirloin steaks (about 1-inch thick)
- 2 tablespoons (56g) steak seasoning, divided
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (28g) unsalted butter
- 8 ounces (227g) mushroom, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon (1.5g) fresh thyme, chopped
- 1 teaspoon (4g) beef bouillon
- 2 tablespoons flour
- 1½ cups (240ml) beef broth low-sodium
- Salt and freshly cracked black pepper to taste
- Chopped fresh parsley, garnish
Instructions
- Pat dry steaks with paper towels, then season steaks with steak seasoning (the seasoning has salt already).
- Heat oil in a large cast iron skillet over medium-high heat. When the oil is hot, add steaks to the skillet and cook until browned and to the desired doneness, 3-4 minutes per side for medium-rare steak.
- Transfer the cooked steaks to a plate, cover them with foil paper, and set aside.
- Set the skillet back over medium heat and melt butter. Add the sliced mushroom and onions. Saute for 6-7 minutes or until onions are soft and caramelized, stirring frequently.
- Stir in minced garlic, thyme, a tablespoon of the remaining steak seasoning, and beef bouillon, and continue cooking for about a minute. Then add flour and cook for another minute or two until the raw flour taste is gone.
- Slowly add beef broth, and scrape up the browned bits from the bottom of the pan using a wooden spoon. Stir until fully combined and bring the mixture to a boil. Taste and season with salt and pepper as needed.
- Reduce heat to medium-low. Return steaks to the skillet and continue simmering for about 3 more minutes, or until they're heated through and the sauce has thickened.
- Remove from heat, garnish with parsley, and serve over garlic mashed potatoes or rice and serve.
Tips & Notes:
- A good gravy covers over what an economical steak is missing. Ensure the flour and fat are well mixed before adding the liquid to avoid lumps.
- If you have time, brining or salting your steaks ahead makes for a tender meal.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
I was looking for something for supper tonight and this is it!! Also, if there is not enough for leftovers for everyone, I will open a couple of cans of mixed vegetables and add some broth and you have an awesome beef veggie soup!! Make some garlic bread and it’s a comforting meal that you just stretched for everyone.
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
Can anyone figure out how much flour?
Thank you for catching that. It’s 2 tablespoons of flour, and I’ve fixed the recipe card.