Roy d'Espagne Beef Steak with Onion Gravy

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 35 minutes, pairs ribeye steak, unsalted butter, 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.

Prep: 15 min Cook: 20 min Serves 2 Belgian cuisine 680 cal/serving
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Ingredients

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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