One Pan Beef Tips and Onion Gravy
Tender ribeye bites, soft onions, and rich brown gravy come together in one skillet. Texas Steak Rub seasons the beef, while King Creole Blend brings savory Creole flavor to the onion gravy. Spoon it over white rice for an easy comfort food dinner.
Shop the Seasonings
Two blends, each with its own job: Texas on the beef. King Creole in the gravy.
One Pan Beef Tips and Onion Gravy
Prep: 10 minutes | Cook: About 25 minutes | Serves: 4
Equipment: A large, deep skillet, preferably 12 inches. Prepare your rice separately or use ready cooked rice.
Ingredients
- 1½ to 2 pounds raw boneless ribeye, cut into pieces about 1 inch across
- 1½ tablespoons Uncle Dibbz Texas Steak Rub
- 1 tablespoon neutral oil, such as avocado or canola oil
- 2 tablespoons unsalted butter, divided
- 1 large yellow onion, thinly sliced
- 2 garlic cloves, minced
- 3 tablespoons all purpose flour
- 2 cups low sodium beef broth, plus a splash if needed
- 1 teaspoon Worcestershire sauce
- 1 to 1½ teaspoons Uncle Dibbz King Creole Blend
- Cooked white rice, for serving
Instructions
- Season the beef. Pat the ribeye pieces dry, trim away any large pieces of hard fat, and coat with Texas Steak Rub.
- Give it a quick sear. Heat the oil and 1 tablespoon of butter in the skillet over medium high heat. Add the beef in a single layer, working in batches so the pan stays uncrowded. Sear for about 1 minute on each of two sides, until browned. Transfer to a plate; the beef will finish cooking in the gravy. If there is a lot of rendered fat, spoon off the excess, leaving about 1 tablespoon in the pan.
- Soften the onions. Reduce the heat to medium. Add the remaining tablespoon of butter and the onion. Cook for 7 to 9 minutes, stirring occasionally, until softened and lightly browned. Add the garlic and stir for 30 seconds.
- Make the gravy. Sprinkle the flour over the onions and stir for 1 minute. Slowly pour in the broth, stirring as you go and scraping up the browned bits. Stir in the Worcestershire sauce and 1 teaspoon of King Creole Blend. Bring to a gentle simmer and cook for 4 to 5 minutes, until the gravy lightly coats a spoon.
- Finish the beef. Return the ribeye and its juices to the skillet. Stir to coat, then gently simmer for about 2 to 3 minutes, checking the thickest pieces for an internal temperature of 145°F. Cook a little longer if needed, then remove the skillet from the heat and let it rest for 3 minutes.
- Taste and serve. Taste the gravy and add up to another ½ teaspoon of King Creole Blend if you like. If the gravy is too thick, stir in a splash of broth. Spoon the beef, onions, and plenty of gravy over hot white rice.
Uncle Dibbz Tips
- Keep the finish short. Ribeye cooks quickly. Once it reaches temperature, take it off the heat to keep the bites tender.
- Let the pan do the work. Leave the beef alone while it sears. Those browned bits add flavor to the gravy.
- Adjust the gravy easily. Add broth a splash at a time to thin it. To thicken it, simmer a little longer before returning the beef.
Using Already Cooked Ribeye?
Skip the searing step. Start with the oil, butter, and onions, then make the gravy as directed. Add the cut up steak at the end and heat gently until it reaches 165°F. If the steak is already seasoned, taste before adding more Texas Steak Rub.
Cooking temperatures follow USDA guidance.