INGREDIENTS
4 8 oz (225 gram) boneless ribeye steaks, 1-inch thick (or scotch fillet, sirloin, rump, strip or
porterhouse steaks)
Salt and pepper, to season
Gravy
2 tablespoons olive oil
1 onion (yellow, white or brown), sliced
2 large garlic cloves, minced
7 ounces (200 grams) brown mushrooms sliced
3 tablespoons unsalted butter
3 tablespoons plain flour
2 1/2 cups beef broth or stock
2 teaspoons Worcestershire sauce
Salt and pepper to taste

INSTRUCTIONS
Pat steaks dry with paper towel. Season with 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 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 a further 30 seconds, or until fragrant.
Add the sliced mushrooms into the skillet and cook for 3 minutes until golden and beginning
to soften.
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.
Garnish with chopped thyme, parsley or rosemary if desired.