Tender, seasoned steak smothered in silky gravy is pure Southern comfort. This stovetop recipe uses a secret dry-brining method.
Steak and gravy is a Southern Soul food staple. It's cooked low in a rich, savory gravy until it's tender. The gravy starts from the fond (the brown bits) left in the skillet, layered with shallots, garlic, and beef bouillon, and it thickens as the steak simmers in it.
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Ingredient Notes
A few things worth noting.
Kosher salt: This is non-negotiable for the dry brine. Kosher salt draws out moisture and then gets reabsorbed, which is exactly what creates that deep flavor and crust you're going for. Don't overdo it, though. A medium, even coating is all you need.
Coconut milk: This might raise an eyebrow, but stay with me. You're using the solid part of unsweetened canned coconut milk, and I promise it does not make your gravy taste like coconut. What it does is add fat and richness that thickens the gravy. If you'd rather use heavy cream, that works great too.
Shallots: Are my preference for this recipe, but if you only have yellow onion, that works too.
See recipe card for quantities.
How to Dry Brine Your Steak Overnight
This step is what separates a good smothered steak and gravy from a great one. I know it requires planning ahead, but it's worth it.
Wash the sirloin under cool water and pat it completely dry with paper towels. Don't skip the drying step. Then, season it with kosher salt on both sides. Place the steak on a cooling rack set over a baking sheet and put it in the refrigerator uncovered overnight.
The salt pulls moisture to the surface of the steak, then that moisture gets reabsorbed back in, taking the salt with it. The surface dries out, which is exactly what you need for a proper sear.
If you don't have time to go overnight, 45 minutes uncovered in the fridge will still do a lot of the work. The overnight method gives you better flavor and a more developed crust, but the 45-minute version is a solid backup when you're short on time.
The next day, before you cook it, season the steak with granulated garlic powder, onion powder, and dried rosemary. The salt is already in there from the brine, so you don't need to add more.
Coconut Milk vs Heavy Cream: Which Should You Use?
Either works for this easy steak and gravy recipe, and the final result is rich and savory either way.
Coconut milk is the dairy-free option. Use the solid cream from the top of an unsweetened full-fat can. It doesn't taste like coconut. If you're cooking for someone who's dairy-free or just out of heavy cream, this is a great swap. In my opinion, it's a healthier fat than heavy cream.
Heavy cream is the more traditional choice. If you have it on hand and don't need the dish to be dairy-free, go for it.
Tips Before You Get Started
- Don't over-salt during the dry brine.
- Pat the steak completely dry before adding the salt-brine. If there's moisture on the surface, you won't get a crust.
- Keep the heat low when the steak goes back in the skillet. You want a gentle simmer. High heat and cooking for an extended period of time will make it tough because it's a leaner cut of meat.
- Cut against the grain when serving. This keeps the meat tender.
- This recipe is also great for meal prepping. After letting it dry-brine in the fridge overnight. The next day, dinner can be ready in under 30 minutes.
How to Make Steak and Gravy
Here's the overview of how this stovetop steak and gravy comes together.
You'll sear the steak first to build that crust, then set it aside while you build the gravy right in the same skillet. Then, the steak goes back in to finish low and slow in the gravy.
What to Serve With Smothered Steak and Gravy
This is the best steak and gravy when it's served with rice or creamy mashed potatoes. You can also round out this dish with collard greens, fried cabbage, fried corn, or even a fresh, crisp green salad.
📖 Recipe
Southern Smothered Steak and Gravy
Southern Smothered Steak and GravyEquipment
- Cooling rack
- Baking sheet
- Cast Iron Skillet
- measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Tongs
Ingredients
For the Steak and Dry Brine
- 1-½ lbs Sirloin steak
- ½ tablespoon Kosher salt
- 3 teaspoon Granulated garlic powder
- 3 teaspoon Granulated onion powder
- 2 teaspoon Dried rosemary
- 3 tablespoon Avocado oil
For the Gravy
- 1 whole Sliced shallots (or yellow onion)
- 3 cloves garlic cloves (keep whole)
- 2 teaspoon Granulated garlic powder
- 2 teaspoon Granulated onion powder
- 1 teaspoon Dried rosemary
- 1-½ teaspoon Ground turmeric
- 1-½ cups Water
- 2 teaspoon Better Than Bouillon (beef reduced sodium)
- ¼ cup Unsweetened canned coconut milk (solid part only) (or heavy cream)
Instructions
- Rinse the sirloin under cool water, then pat it dry with paper towels. Coat both sides of the steak generously with kosher salt. Place it on a cooling rack on top of a baking sheet. Keep it uncovered and place it in the fridge overnight or for at least 45 minutes. Place your canned unsweetened coconut milk in the fridge as well.
- Remove the steak from the fridge and add the garlic powder, onion powder, and dried rosemary. Let it sit on the counter to come to room temperature.
- Prep the shallots and fresh garlic cloves. Remove the outer skin from the shallot, slice it, and set aside. Get your garlic cloves and smash them to loosen the skin, then discard the skin.
- Heat a cast iron skillet or heavy skillet over high heat. Add the avocado oil. Place the sirloin steak in the pan without moving it. About 4-6 minutes. Let that crust develop. Flip the steak and allow the other side to develop a crust. About 4-6 minutes. Transfer to a clean plate. Set aside.
- Reduce the heat to low. In the same skillet, sauté sliced shallots, whole garlic cloves, and additional seasoning until fragrant. About 30 seconds to a minute (don't let it brown too much).
- Pour the water slowly into the skillet, gently scraping up browned bits. Add the 'Better Than Beef Bouillon', and whisk until combined. Let that come to a gentle simmer. Add in the solid part of the unsweetened coconut milk (or heavy cream). Whisk until smooth. Return the steak to the skillet to simmer for 15 minutes while basting the steak with the gravy.
- Serve with mashed potatoes or rice and a crisp green salad.
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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