Salisbury Rib-Eye Steaks

 

Two 1 lb. Rib-Eye Steaks

Garlic salt and fresh ground pepper, to taste

 

For the Gravy:

2 tablespoons olive oil

1 yellow onion, halved and sliced into half moons

2 large garlic cloves, minced (I use garlic from the jar)

12 ounces mushrooms

3 tablespoons unsalted butter

3 tablespoons flour

2 1/2 cups beef broth

2 teaspoons Worcestershire sauce

Kosher salt and fresh-ground pepper, to taste

Chopped parsley, for garnish

 

Pat steaks dry with paper towel. Season with garlic salt and pepper to your taste.

Heat a lightly oiled skillet or pan (or barbecue) on high heat until just beginning to smoke. Cook steaks for 3-4 minutes each side or until cooked to your liking. Rest for 5 minutes.

Heat remaining oil in the skillet. Add onion and cook for 2-3 minutes until onions are translucent, then add the garlic and cook for 30 seconds, or until fragrant.

Add the sliced mushrooms into the skillet and cook for 3 minutes until golden and beginning to soften. When the mushrooms soften, hit them with salt, to taste.

Reduce heat to medium and melt butter in the skillet. Add flour and cook while stirring for 1 minute, allowing the flour to brown slightly.

Slowly and gradually add in the beef broth (or stock), while stirring. Allow to simmer for 4-5 minutes, or until thickened. Stir in the Worcestershire sauce and season with salt and pepper to taste.

Add the steaks back into the gravy in the pan along with the juices on the plate, or serve steaks with the onion-mushroom gravy on the side over noodles, or mashed potatoes.

Garnish with chopped parsley.