Steak with Herbed Gravy and Asiago Sauce

Steak with Herbed Gravy and Asiago Sauce is just divine! The rosemary and thyme herbed demi-glace with red wine is paired perfectly with a creamy asiago cheese sauce and shiitake mushrooms. Add a perfectly grill steak and you have a meal that is so decadent and alluring you won’t be able to stop yourself from having more.

Steak, Gravy, Demi-Glace, and Cheese Sauce

Grilled steak! You know that smell. You know when one of your neighbors, even a few streets away, if grilling steak. While a good steak cooked to perfection seldom needs anything in the way of a sauce or gravy, many of us often do like something to dip our meat. This meal has 2 extraordinary sauces.

A gravy is technically a sauce. A demi-glace (pronounced “demē – glas”) is a rich brown gravy from French cuisine that is often reduced significantly to make it thick. It is typically flavored with wine. These days, however, demi-glace has been expanded upon through the creativity of numerous chefs adding their own unique take on the classic gravy.

My Herbed Gravy is close to a demi-glace so I call it such. It incorporates beef stock, bouquet garni (visit my Beef Barley Soup post for an explanation of bouquet garni), fresh rosemary, red wine, onions and fresh garlic.

The Asiago Cheese Sauce is a delicate sauce with a slight sharpness that, combined with the Herbed Gravy, ands a velvety flavor and texture that elevates this simple meal to the level of classy.

Steak with Herbed Gravy and Asiago Sauce Tips

Strip Steaks. Strip steaks are among the simplest to cook. They do great on the stovetop and the grill. I first used a Top Sirloin. It’s an excellent cut and less expensive. I switched to strip steak simply because it’s juicier.

Shiitake Mushrooms. I love the flavor of these mushrooms. They are from East Asia, so many people associate them with Asian food. These guys are great with just about any cuisine. They are robust, flavorful, maintain their texture, and more. They go great with any steak dish.

Fresh Herbs. For this gravy, I use a traditional bouquet garni which consists of thyme, parsley, and bay leaves. However, when I first made the gravy, I used ground thyme and ground rosemary.

Cornstarch. The purpose of the cornstarch is make aid in a smooth consistency and texture of the cheese sauce. Asiago cheese has a tendency

What Ingredients Are in Steak with Herbed Gravy and Asiago Sauce?

• (4) 8 ounce Strip Steaks
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 5 ounces Shiitake Mushrooms
• Salt and Pepper to taste
• Chives, for garnish

Herbed Gravy

• 1 Tablespoon Olive Oil
• 1/2 cup Onions
• 2 cloves Garlic
• 1/4 cup Red Wine (I use Cabernet Sauvignon)
• 2 cups Beef Stock
• 2 3-4 inch Rosemary Stalks
• 6 sprigs Fresh Thyme
• 3 sprigs Fresh Parsley, stems with leaves
• 2 Bay Leaves
• 3 Tablespoons Butter
• 1/4 cup All Purpose Flour
• Salt and Pepper to taste

Asiago Cheese Sauce

• 3 Tablespoons Butter
• 1 1/2 teaspoons Cornstarch
• 1/3 cup Asiago Cheese, shredded
• 1/2 cup Heavy Cream

Ingredient Notes & Substitutions

Strip Steaks – I love strip steaks, rib-eye even more. I originally made this recipe with sirloin and it was amazing. If you use a cut like sirloin be sure to marinate it first to make it tender.

Shiitake Mushrooms – the great thing about shiitake mushroom is they hold up very well and add substance to the meal. You can sub any common mushroom if you can’t find shiitake.

Red Wine – I use Cabernet Sauvignon for all my red wine cooking. It’s a bold, dry wine that has a robust flavor. Try not to use a sweet red wine like Merlot. Stick with the dry ones.

Heavy Cream – I always have half-and-half on hand because I use it in my coffee. It is a great substitute if you don’t have heavy cream.

How Is Steak with Herbed Gravy and Asiago Sauce Made?

Herbed Gravy

1. In a medium saucepan over medium heat, add the olive oil. Once heated, add in the onions and season with salt. Cook until soft and fragrant, about 4-5 minutes. Add in the garlic and stir about 1-2 minutes to avoid burning.
2. Next, add in the red wine and deglaze the pan. Pour in the beef stock.
3. Add in the herbs – thyme, parsley, rosemary, and bay leaves. Raise the temperature to high and bring it to a boil. Lower the temperature to medium-low and reduce the liquid by about half. This will take about 30 minutes.
4. Once the gravy has reduced, strain out the solid pieces and reserve the gravy on the side.
5. Return the saucepan to medium heat and add the butter. Once the butter melts, add in the flour and stir in to the butter.
6. Mushrooms – Option 1: you can add the mushrooms in with the butter and sauté them here before adding in the flour. Continue following the rest of the instructions as-is.
7. Using a whisk, slowly pour the liquid back in, a little at a time while using the whisk to incorporate the liquid into the flour. This method will prevent the gravy from being lumpy. Continue to gradually add in the liquid until it has all be added.
8. Raise the temperature to high once again to bring the gravy up to a boil to thicken it. Take off the heat and set aside until ready to serve.

Asiago Cheese Sauce

1. Heat the butter in a small saucepan over medium heat. Stir in the cornstarch.
2. Slowly pour in the milk. Use a whisk to make sure there are no clumps.
3. Add in the cheese and stir to melt it and avoid clumping. Let it cook for about 2-3 minutes.
4. Remove it from the heat to prevent it from burning. Just before serving, return it to the heat to allow it to melt so it will pour easily.

Grilling the Steak

1. Take the steaks out of the fridge 30-60 minutes before grilling and let them set out at room temperature. This will aid in faster and even cooking.
2. Heat the grill to high. Generously season both sides of each steak with salt and pepper. Cook the steaks until nicely browned and with a little char according to the instructions below.
3. Medium-rare: 4-5 minutes 1st side; 3-5 minutes 2nd side – internal temperature of 135°F
4. Medium :4-5 minutes 1st side; 5-7 minutes 2nd side – internal temperature of 140°F
5. Medium-well: 4-5 minutes 1st side; 8-10 minutes 2nd side – internal temperature of 150°F
6. Place the steaks on a plate and tent with aluminum foil. Let the steaks sit for about 10 minutes before cutting.

Mushrooms – Option 2

1. Option 1 cooked the mushrooms in the gravy. This option cooks them separately to use as a topping.
2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a medium skillet.
3. Add the mushrooms and season with salt and pepper. Cook until the mushrooms are soft, about 3-5 minutes.

What Can I Do with the Leftovers?

The leftovers will keep nicely in fridge for us to 3-4 days. Don’t add the ramen noodles to the soup to store it. The noodles will absorb all the broth. So store them in separate containers.

Can I Freeze Steak with Herbed Gravy and Asiago Sauce?

Yes, absolutely. Again, don’t add the noodles to the soup. You can freeze the soup for up to 6 months. Make fresh noodles when you defrost the soup.

Useful Kitchen Tools

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Other Amazing Recipes That You’ll Love!

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Sour Cream and Chives Smashed Potatoes

Steakhouse Garlic Butter Mushrooms

Print

Steak with Herbed Gravy and Asiago Sauce

Course Main Course

Cuisine American, French

Keyword asiago, cheese sauce, gravy, New York strip, Sirloin, strip steak

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 4 8 ounce Strip Steaks (or comparable steaks)
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 5 ounces Shiitake Mushrooms, sliced (I provide 2 cooking options)
• Salt and Pepper to taste
• Chives, sliced for garnish

Herbed Gravy

• 1 Tablespoon Olive Oil
• 1/2 cup Onions, diced
• 2 cloves Garlic
• 1/4 cup Red Wine (I use Cabernet Sauvignon)
• 2 cups Beef Stock
• 2 3-4 inch Rosemary Stalks
• 6 sprigs Fresh Thyme
• 3 sprigs Fresh Parsley, stems with leaves
• 2 Bay Leaves
• 3 Tablespoons Butter
• 1/4 cup All Purpose Flour
• Salt and Pepper to taste

Asiago Cheese Sauce

• 3 Tablespoons Butter
• 1 1/2 teaspoons Cornstarch
• 1/3 cup Asiago Cheese, shredded
• 1/2 cup Heavy Cream

Instructions

Herbed Gravy

1. In a medium saucepan over medium heat, add the olive oil. Once heated, add in the onions and season with salt. Cook until soft and fragrant, about 4-5 minutes. Add in the garlic and stir about 1-2 minutes to avoid burning.

2. Next, add in the red wine and deglaze the pan. Pour in the beef stock.

3. Add in the herbs - thyme, parsley, rosemary, and bay leaves. Raise the temperature to high and bring it to a boil. Lower the temperature to medium-low and reduce the liquid by about half. This will take about 30 minutes.

4. Once the gravy has reduced, strain out the solid pieces and reserve the gravy on the side.

5. Return the saucepan to medium heat and add the butter. Once the butter melts, add in the flour and stir in to the butter.

   Mushrooms - Option 1: you can add the mushrooms in with the butter and sauté them here before adding in the flour. Continue following the rest of the instructions as-is.

6. Using a whisk, slowly pour the liquid back in, a little at a time while using the whisk to incorporate the liquid into the flour. This method will prevent the gravy from being lumpy. Continue to gradually add in the liquid until it has all be added.

7. Raise the temperature to high once again to bring the gravy up to a boil to thicken it. Take off the heat and set aside until ready to serve.

Asiago Cheese Sauce

1. Heat the butter in a small saucepan over medium heat. Stir in the cornstarch.

2. Slowly pour in the milk. Use a whisk to make sure there are no clumps.

3. Add in the cheese and stir to melt it and avoid clumping. Let it cook for about 2-3 minutes.

4. Remove it from the heat to prevent it from burning. Just before serving, return it to the heat to allow it to melt so it will pour easily.

Grilling the Steak

1. Take the steaks out of the fridge 30-60 minutes before grilling and let them set out at room temperature. This will aid in faster and even cooking.

2. Heat the grill to high. Generously season both sides of each steak with salt and pepper. Cook the steaks until nicely browned and with a little char according to the instructions below.

3. Medium-rare: 4-5 minutes 1st side; 3-5 minutes 2nd side - internal temperature of 135°F

   Medium :4-5 minutes 1st side; 5-7 minutes 2nd side - internal temperature of 140°F

   Medium-well: 4-5 minutes 1st side; 8-10 minutes 2nd side - internal temperature of 150°F

4. Place the steaks on a plate and tent with aluminum foil. Let the steaks sit for about 10 minutes before cutting.

Mushrooms - Option 2

1. Option 1 cooked the mushrooms in the gravy. This option cooks them separately to use as a topping.

   Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a medium skillet.

2. Add the mushrooms and season with salt and pepper. Cook until the mushrooms are soft, about 3-5 minutes.