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 drafted and published.

A classic brasserie-style steak cooked to perfection with a rich onion gravy, featuring fresh produce as served at historic Brussels brasseries. This Belgian beef recipe, ready in about 35 minutes, pairs ribeye steak, unsalted butter, and shallot for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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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