Ingredients
Method
- Prep the Steak: In a shallow bowl or pie plate, mix the flour with 1 teaspoon of salt and ½ teaspoon of black pepper. Pat the steak strips dry with paper towels (this ensures a good sear). Dredge each strip in the seasoned flour mixture, shaking off any excess. Set aside on a clean plate.
- Sear the Meat: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers but doesn't smoke, add the steak strips in a single layer (work in batches if necessary to avoid crowding). Cook for 1-2 minutes per side until browned and just cooked through (internal temperature should reach 130°F–135°F for medium-rare, or 145°F for medium). Remove steak from the pan and set aside. Do not wipe out the pan.
- Make the Roux: Reduce heat to medium-low. Add the butter to the same skillet. Once melted, sprinkle in the 3 tablespoons of flour. Whisk constantly for about 1-2 minutes until the mixture turns a light golden blonde color and smells nutty. This cooks out the raw flour taste.
- Build the Gravy: Slowly pour in the beef broth while whisking continuously to prevent lumps from forming. Add the Worcestershire sauce. Increase heat slightly and bring to a gentle simmer, continuing to whisk for 3-5 minutes until the gravy thickens enough to coat the back of a spoon.
- Finish: Stir in the heavy cream if using. Taste the gravy and add additional salt or pepper as needed. Return the cooked steak strips to the pan, tossing them gently to coat in the gravy. Heat for just 30 seconds to warm through. Serve immediately.
Nutrition
Notes
The trick is letting the flour coating sit for just a minute after dredging; it creates a roux base right in the pan as the meat cooks, eliminating the need to make a separate slurry later. It’s foolproof, forgiving if you burn the garlic slightly, and tastes like it came from a diner that charges double.