When it comes to steaks, I like to keep it simple—a little seasoning and just slap ‘em on the grill. Skillet baked in a little butter is delicious as well, but grilled is just as tasty (if not more so) and easier on the thighs.

I know a good steak does stand on its own but I really need a little sauce to go with it, or gravy as the Americans call it, right? Nothing too overpowering and mainly meant to enhance the flavor of the meat. This is a typical steak dinner at our house. Medium-rare steaks with a sweet onion and mushroom gravy.

What’s your preferred method for cooking steaks and do you eat sauce/gravy with it as well or do you prefer to keep it plain and simple?

Ingredients:

2 steaks
1/2 sweet onion
5 mushrooms
1 cup beef broth
2 tsp flour
1 tsp brown sugar
1 tsp worcestershiresauce
1 tbsp red wine vinegar
black pepper
thyme
salt
butter
(steak spices)

Optional: coarse mustard

Directions:

Cook the steaks any way you like. I got the Big Green Egg going and brought it up to 500F (250C).

Chop half a sweet onion.

Clean up and thinly slice the mushrooms.

Lawry’s lemon pepper got some good competition from the Versteegen’s fruit pepper I recently found. It’s divine as well and even more lemony. The top is actually a grinder.

I season the steaks with the lemon pepper and some salt. Steak and lemon pepper is a match made in food heaven. It seems to give the steak a freshness that works really well. Just grab whatever you normally use.

Heat about a tbsp butter and sauté the onions for 5 minutes.

Add the mushrooms and cook until they soften up. Stir in 2 tsp all-purpose flour and cook for an extra minute.

Storyboard heaven!

Pour in the broth and add 1 tbsp red wine vinegar, 1 tbsp worcestershiresauce, a pinch of cayenne for a little kick, some dried thyme to taste, black pepper and salt to taste and 1 tsp brown sugar. Stir well, bring to a boil, lower the heat and simmer the sauce for 10 minutes.

Gives you exactly enough time to sear the steaks. I gave mine 3 minutes on each side.

Then I wrapped them in tinfoil and let them rest for 5 minutes, giving the juices time to settle.

I finished the sauce with a pinch of coarse mustard.

This is fairly basic, but it tastes so good. I served them with my Potatoes a la Boulangère and some Easy Baked Carrots and was happy as a clam at high tide.