Growing up in the South, I quickly learned that a true southern kitchen shines with a smothered steak dish that’s cooked to perfection. This recipe of Southern Smothered Steak is the kind of comfort food that’s made to make every Sunday supper memorable. The tender, brown onion gravy over juicy steaks is simply delish and impressive, bringing a country meal to life.
I love to serve it with rice, cream, cheese, and mashed potatoes that you can sop up with that hearty, rich, creamy gravy. Using traditional cuts like filet, mignon, or porterhouse, this inexpensive, flavorful, and comforting dinner is simmered slowly to release the beef’s natural taste, creating a family favorite that everyone will crave. From seared steaks to the perfectly creamy sauce, this recipe combines flavorful beef, hearty, rich gravy, and simple, inexpensive ingredients into a delightful meal that will remain part of your recipe collection forever.
What is Smothered Steak?
A smothered steak is a classic Southern dish and a true staple of Southern food that reminds me of home cooked Pork Chops and family meals. This recipe often uses a cut of steak like top, bottom, or round, or sometimes sirloin, and is gently breaded or even chicken fried before being slowly cooked in a rich onion gravy.
The dish is versatile, with low carb versions using flour and creamy cream or hearty beef broth to create a smooth, flavorful sauce that enhances every bite. From traditional Southern kitchens to modern recipes, a smothered steak is more than a meal; it’s a comforting, savory experience that combines tender steak, aromatic onion, and a rich, satisfying sauce in every bite.
Ingredients for Old Fashioned Southern Smothered Steak:
So, here is the list of simple and easily available ingredients you’ll need to make Southern Smothered Steak:
Steaks
- Cube steaks, Sirloin, ribeye, or strip steaks that are butcher tenderized.
- Provides the main protein, texture, and flavor of the dish.
Seasonings
- Salt, black pepper, white pepper, garlic powder, onion powder, Italian seasoning (basil, oregano, rosemary, thyme).
- Enhances the aroma, flavor, and classic Southern profile.
Vegetables
- Yellow sliced onions, white onions, shallots, garlic cloves (fresh or granulated).
- Adds richness, depth, and sweetness to the gravy.
Fats & Oils
- Vegetable oil, canola oil, olive oil, butter.
- Used for frying and providing richness and creamy texture.
Liquid & Broth
- Water, beef bouillon, low sodium chicken or vegetable broth.
- Forms the base of the gravy and keeps the steak tender.
Sauces & Flavor Enhancers
- Worcestershire sauce, soy sauce, sugar, lemon juice.
- Adds depth, savory balance, and brightness to the dish.
Cream & Thickening
- Heavy cream, half and half, cornstarch.
- Creates creamy, thickened gravy with a smooth texture.
Herbs & Garnish
- Parsley, cilantro.
- Provides freshness and a final touch to the smothered steak.
How to Make Southern Smothered Steak:
Here is the step-by-step guide how to make southern smothered steak:
Step 1: Prepare the Steak
Pat the steak dry at room temperature and season with salt, pepper, and a mix of 4 seasonings.
Step 2: Coat the Steak
In a bowl, mix flour and coat each piece by Dredgeing, pressing into groves with your finger tips, then Re dredge.
Step 3: Fry the Steak
Heat oil in a cast iron skillet over medium high heat. Carefully fry the steak for 4-5 minutes on each side until browned and tender. Remove and drain on a plate.
Step 4: Make the Gravy
In the same pan, whisk remaining flour into the hot oil to form a roux, letting it brown slightly. Add water, beef stock, bouillon cube, and the remaining seasoning. Scrape bits with a wooden spoon.
Step 5: Flavor the Gravy
Stir in onion rings, garlic, Italian seasoning, Worcestershire sauce, and cream. Let the gravy simmer for 30-40 minutes over medium low heat until thickened.
Step 6: Combine Steak and Gravy
Replace the steaks into the gravy, cover, and cook until medium rare doneness.
Step 7: Serve
Serve the smothered steak with rice and parsley for a rich, flavorful, Southern dish.
Steak Doneness Chart:
Cooking the perfect steak requires attention to temperatures, checking with a meat thermometer, and understanding how long the meat should be cooked for your desired doneness. Let the temperature of the steak naturally rise a few minutes after removing from the heat to ensure it stays juicy and flavorful.
- Rare: 120˚F – 125˚F
- Medium Rare: 135˚F
- Medium: 145˚F
- Medium Well: 150˚F
- Well Done: 160˚F
Recipe Tips:
These are some tips you can follow to make perfect Southern Smothered Steak:
- Make sure to cook the steak evenly for consistent texture.
- Simmer the steak until it becomes tender, avoiding any tough spots.
- Allow the sauce to thicken and fully coat the back of a spoon.
- Maintain medium heat while cooking to control the consistency.
- Taste the gravy and adjust the spices and flavors for the perfect balance.
Notes:
- Ensure gravy thickens perfectly by simmering until it coats the back of a spoon
- Maintain consistent heat and allow gravy to rest if needed
- Use Steaks, preferably Sirloin, that are lean, tender, and juicy
- Bring steak to room temperature before cooking
- Cook in a Skillet, ideally cast iron, over a frying pan
- Use an Instant Read Meat Thermometer to check doneness
- Follow the recipe carefully for best results
How to Store and Reheat Smothered Steak Leftovers:
To keep leftovers fresh, bring steak and onion gravy to room temperature before placing them in an airtight container. Store in the fridge for 3-5 days or in the freezer for 2-3 months. When ready to reheat, place the container in a pan on the stove top and warm until heated through, making sure the gravy is smooth and the steak stays tender. If cooling before storage, allow it to reach room temperature first, and use the refrigerator to maintain freshness for up to 5 days or 3 months in the freezer.
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FAQs about old fashioned southern smothered steak:
What spices enhance smothered steak flavor?
The flavor of steak is elevated when seasoning adds depth and enhances the natural beef taste. A classic blend of salt, black pepper, garlic powder, paprika, and onion powder can be mixed as a homemade seasoning to enrich the flavor.
What is the 3-3-3 rule for steaks?
The 3-3-3 rule is a cooking method for steaks that involves searing both sides of a steak for 3 minutes each, then cooking it over indirect heat for 3 more minutes to reach medium rare. This works best for steaks that are about 1 to 1.5 inches thick, using two cooking zones: high-heat for searing and lower heat for finishing.
How do you thicken gravy for smothered steak?
To thicken gravy for smothered steak, start by making a slurry in a bowl with cornstarch or flour and a little cold water, then whisk it into a smooth paste. Slowly add this to the gravy until you reach the desired consistency.
What are common mistakes in seasoning steak?
A big mistake when seasoning steak is to season it immediately before grilling. Always use coarse sea salt and pepper, like the Omaha Steaks seasoning, and allow at least 30 minutes for the seasoning to enhance the natural flavors of the meat and beef.
What’s the secret to smooth, thick gravy?
To make gravy smooth and thickens to the desired consistency, start with butter melted in a pan, then whisk in flour until bubbly. Gradually pour broth while stirring and whisking frequently to prevent lumps from forming. Cook for 5-7 minutes, taste, and adjust salt and pepper.
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