Steak And Biscuits

Ingredients

• 2 pounds Ribeye Steak (trimmed of excess fat, cut into bite‑size pieces)
• 0.5 small Yellow Onion (diced)
• 1 pinch Salt (for sweating onions and seasoning)
• 1 tsp Black Pepper (freshly ground, to taste)
• 0.5 tsp Dried Rosemary
• 0.5 tsp Onion Powder
• 0.5 tsp Dried Thyme
• 1 clove Garlic (minced)
• 8 tablespoons All-Purpose Flour (for roux)
• 4 cups Beef Broth (low‑sodium preferred)
• 1.5 cups Frozen Peas and Carrots (optional; can use fresh)
• 2.25 cups Self-Rising Flour
• 0.25 tsp Salt (for biscuit dough)
• 6 tablespoons Unsalted Butter (cold, cut into cubes)
• 2.5 ounces Cheddar Cheese (shredded, white cheddar)
• 2 tablespoons Fresh Chives (chopped)
• 1 cup Buttermilk (cold; add more if dough is too dry)
• 1.5 tablespoons Unsalted Butter (melted, for brushing biscuits)

Instructions

1. Prep Steak and Onion

   Trim excess fat from the ribeye, cut into bite‑size pieces, and dice half of a small yellow onion.

   Time: PT10M

2. Sauté Onion

   Heat the skillet over medium heat, add rendered steak fat or a splash of oil, then add the diced onion with a pinch of salt. Cook until softened and translucent, about 5 minutes.

   Time: PT5M

3. Brown the Steak

   Add the steak pieces to the skillet, season with salt, pepper, ½ tsp dried rosemary, ½ tsp onion powder, and ½ tsp dried thyme. Sauté until the meat is browned on all sides, about 8 minutes.

   Time: PT8M

4. Add Garlic

   Reduce the heat to low and stir in one minced garlic clove. Cook for about 1 minute until fragrant.

   Time: PT1M

5. Make the Roux

   Sprinkle 8 tablespoons all‑purpose flour over the steak mixture, stirring to coat. Cook, stirring constantly, until the flour forms a light crust on the bottom of the pan, about 2 minutes.

   Time: PT2M

6. Add Beef Broth

   Gradually pour in 4 cups beef broth while stirring. Bring to a simmer and let the mixture thicken into a gravy, about 5 minutes.

   Time: PT5M

7. Add Vegetables

   Stir in 1½ cups frozen peas and carrots. Cook for 2 minutes until heated through.

   Time: PT2M

8. Prepare Biscuit Dough

   In a mixing bowl combine 2¼ cups self‑rising flour and ¼ tsp salt. Cut in 6 tbsp cold butter until the mixture resembles coarse sand. Mix in 2½ oz shredded cheddar and 2 tbsp chopped chives. Add 1 cup cold buttermilk and stir just until the dough comes together; add a little more buttermilk if the dough is too dry.

   Time: PT10M

9. Drop Biscuits Over Gravy

   Using a large ice‑cream scoop, drop the biscuit dough onto the steak and gravy in the skillet, spacing them evenly. You should get about 10 biscuits.

   Time: PT5M

10. Bake

    Preheat the oven to 425°F. Place the skillet (or transfer to a baking sheet) in the oven and bake for 23–25 minutes, until the biscuits are golden brown and cooked through.

    Time: PT24M

    Temperature: 425°F

11. Finish and Serve

    Brush the hot biscuits with 1½ tbsp melted butter and sprinkle additional fresh chives or herbs on top. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

630

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ribeye Steak: Sirloin steak, Flat iron steak
• Instead of Yellow Onion: White onion, Sweet onion
• Instead of All-Purpose Flour: Whole wheat flour (will change flavor)
• Instead of Beef Broth: Chicken broth, Vegetable broth
• Instead of Frozen Peas and Carrots: Fresh peas and carrots
• Instead of Self-Rising Flour: All‑purpose flour + 2 tsp baking powder + 0.5 tsp salt
• Instead of Unsalted Butter: Margarine
• Instead of Cheddar Cheese: Monterey Jack, Colby
• Instead of Fresh Chives: Green onions
• Instead of Buttermilk: Milk + 1 tbsp lemon juice

Equipment Needed

• Large Skillet
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Mixing Bowl
• Dough Cutter (optional)
• Ice Cream Scoop
• Baking Sheet
• Oven
• Spatula

Critical Steps — Do Not Skip

• Browning the steak for flavor
• Forming the roux without burning
• Achieving the proper gravy thickness
• Mixing biscuit dough just until combined
• Baking biscuits until golden

Chef Tips from the Video

• Render the steak fat first; it adds a deep, beefy flavor to the gravy.
• Keep all biscuit ingredients cold to ensure flaky layers.
• Use a light hand when mixing the biscuit dough—over‑mixing develops gluten and makes biscuits tough.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze individual portions (gravy with steak separate from biscuits) for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the beef gravy up to step 7 and refrigerate; reheat gently before adding biscuits.
• Biscuit dough can be mixed ahead and kept chilled for up to 2 hours.
• You can pre‑brush biscuits with melted butter and store them covered in the fridge; bake when ready.

Frequently Asked Questions