Indulge in a culinary experience that will elevate your dinner game to a whole new level! Imagine perfectly seared ribeye steaks, juicy and flavorful, paired with a creamy beef pea risotto that will have your taste buds dancing with delight. This Pan Seared Steak with Gravy and Beef Pea Risotto recipe is not just a meal; it's a celebration of rich Italian flavors that will impress your family and friends. Whether it's a special occasion or a cozy weeknight dinner, this dish promises to deliver restaurant-quality satisfaction right in your own kitchen. Ready to discover the secrets to this mouthwatering masterpiece? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 ribeye steaks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup Arborio rice
- 4 cups beef broth
- 1 cup peas
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon butter
- 2 tablespoons flour
- 1 cup beef stock (for gravy)
Instructions
- Begin by gathering all your ingredients: 4 ribeye steaks, salt, pepper, olive oil, Arborio rice, beef broth, peas, Parmesan cheese, butter, flour, and beef stock.
- Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 10 minutes. This helps them cook more evenly.
- While the steaks are resting, prepare the beef broth. In a saucepan, heat 4 cups of beef broth over medium heat until it is simmering. Keep it warm on the stove while you cook the risotto.
- In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, season the ribeye steaks generously with salt and pepper on both sides.
- Carefully place the seasoned ribeye steaks in the hot skillet. Sear the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).
- Once the steaks are cooked to your liking, transfer them to a plate and cover them loosely with aluminum foil to keep them warm while you prepare the gravy and risotto.
- In the same skillet used for the steaks, reduce the heat to medium and add 1 tablespoon of butter. Once melted, sprinkle in 2 tablespoons of flour and whisk continuously for about 1-2 minutes to create a roux.
- Slowly pour in 1 cup of beef stock while whisking to avoid lumps. Cook for another 3-4 minutes until the gravy thickens. Season with salt and pepper to taste. Remove from heat and set aside.
- In a separate large saucepan, add 1 cup of Arborio rice to the warm beef broth. Stir frequently and allow the rice to absorb the broth, which should take about 18-20 minutes. Add more broth as needed, ensuring the rice remains creamy.
- When the rice is nearly cooked, stir in 1 cup of peas and cook for an additional 2-3 minutes until the peas are heated through.
- Once the risotto is creamy and al dente, remove it from the heat and stir in 1/2 cup of grated Parmesan cheese. Adjust seasoning with salt and pepper as needed.
- To serve, place a generous scoop of beef pea risotto on each plate, top with a ribeye steak, and drizzle the gravy over the steak. Garnish with extra Parmesan if desired.
- Enjoy your delicious Pan Seared Steak with Gravy and Beef Pea Risotto!
Tips
- Room Temperature Steaks: Allow your ribeye steaks to rest at room temperature for about 10 minutes before cooking. This helps them cook more evenly and enhances their tenderness.
- Use a Meat Thermometer: For perfectly cooked steaks, use a meat thermometer to check the internal temperature. Aim for 130°F for medium-rare, adjusting the time based on your preferred doneness.
- Make a Rich Gravy: Don’t skip the roux! It adds depth to your gravy. Whisk continuously to avoid lumps and ensure a smooth, velvety sauce.
- Stirring the Risotto: Stir the Arborio rice frequently while it cooks. This helps release the starches, creating that creamy texture risotto is known for.
- Adjust Consistency: Keep some extra beef broth on hand as you cook the risotto. If it starts to look too thick, add a bit more broth to maintain that perfect creamy consistency.
- Garnish with Parmesan: For an extra touch of flavor, garnish your dish with additional grated Parmesan cheese before serving. It adds a wonderful richness that complements the steak and risotto beautifully.
- Serve Immediately: This dish is best enjoyed fresh. Serve your steak and risotto right after cooking for the best taste and texture.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 35g
Protein: 45g
Fat: 38g
Saturated Fat: 16g
Cholesterol: 130mg
