Roy d'Espagne Beef Steak with Onion Gravy
A classic brasserie-style steak cooked to perfection with a rich onion gravy, featuring fresh produce as served at historic Brussels brasseries. This belgian-inspired beef ready in about 35 minutes pairs ribeye steak, unsalted butter, finely diced shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.2 lbs ribeye steak
- 2 tbsp unsalted butter
- 2 finely diced shallot
- 1 tsp chopped fresh thyme
- 1/2 cup beef broth
- 1 tbsp all-purpose flour
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
Instructions
- Step 1: Pat steak dry with paper towels and season generously with salt and pepper. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering. Add steak and sear for 4-5 minutes per side for medium-rare, then transfer to a plate to rest.
- Step 2: In the same skillet, melt 2 tbsp butter over medium heat. Add 2 diced shallots and cook for 8 minutes until soft and golden, stirring frequently to prevent browning.
- Step 3: Stir in 1 tsp chopped fresh thyme, 1 tbsp all-purpose flour, and cook for 1 minute. Gradually whisk in 1/2 cup beef broth until smooth, then simmer for 3 minutes until gravy thickens enough to coat the back of a spoon.
- Step 4: Return steak to the skillet, spooning gravy over it, and cook for 1 minute to warm through. Transfer steak to a plate, drizzle with remaining gravy, and garnish with 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roy d'Espagne Beef Steak with Onion Gravy take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roy d'Espagne Beef Steak with Onion Gravy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ribeye steak from drying out.
Can I substitute ingredients in Roy d'Espagne Beef Steak with Onion Gravy?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roy d'Espagne Beef Steak with Onion Gravy for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roy d'Espagne Beef Steak with Onion Gravy?
Belgian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
The flavors in this roy are incredible.
- ★★★★★
Simple and delicious.
