Ingredients

1 300-350 grams rib-eye steak
salt and pepper, to taste
1 teaspoon olive oil

For the garlic mushroom gravy:

1 1/2 tablespoons butter
1 tablespoon flour
1 cup beef broth
1 teaspoon minced garlic
1/2 cup (canned) sliced button mushrooms
salt and pepper, to taste

Direction

* Rub the steak with salt and pepper on both sides (according to your taste). Then rub with oil. Place in the refrigerator while you make the gravy.

* In a saucepan, melt butter and cook the garlic until aromatic. Add the flour and stir well to combine, cook for about a minute. Pour in beef broth and stir well while cooking until sauce thickens. Add the mushrooms and continue to cook for another minute. Season with salt and pepper if desired. Cover the top of the gravy with a cling wrap to avoid skinning.

* Turn grill on high. Place the steak on the grill and cook until golden brown and slightly charred, about 3-4 minutes on each side (that is for medium, cook longer or lesser time according to your preferred doneness).

* Transfer the steak on to a serving plate and pour the gravy all over. You can also serve the gravy separately, if desired. Serve hot with your favorite sides. Enjoy!

Tip: This delicious dish is best served with grilled vegetables, mashed potatoes or fried rice.

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