Scale

4 beef steaks (sirloin, ribeye, or cube steak)

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

2 tablespoons olive oil

2 tablespoons unsalted butter

For the Gravy

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups beef broth

½ teaspoon Worcestershire sauce

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

½ cup heavy cream (optional for creamy gravy)

Season both sides of the steaks with salt, black pepper, garlic powder, onion powder, and smoked paprika.

Heat olive oil and butter in a large skillet over medium-high heat.

Sear the steaks for 3-4 minutes per side, or until desired doneness is reached. Remove from the skillet and set aside to rest.

In the same skillet, add 2 tablespoons of butter and melt over medium heat.

Stir in the flour and cook for 1-2 minutes until golden brown.

Gradually whisk in the beef broth, Worcestershire sauce, salt, black pepper, garlic powder, and onion powder.

Simmer for 3-4 minutes until the gravy thickens. For a creamy texture, stir in the heavy cream.

Return the steaks to the skillet, spoon the gravy over the top, and let simmer for 2 minutes.

Serve hot with mashed potatoes or rice.