PRIME RIB EYE STEAKS WITH SAVORY BEEF GRAVY

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Prime Rib Eye Steaks with Savory Beef Gravy image

Impress your guests with this delicious rib eye steak topped with Progresso® panko bread crumbs and Parmesan cheese. Beef gravy made with Progresso® beef-flavored broth tops off this elegant entrée.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 11

1/2 cup extra-virgin olive oil
20 cloves garlic, peeled
3 tablespoons coarsely chopped fresh thyme leaves
1/4 cup Dijon mustard
3 boneless beef rib eye steaks, 1 1/2 to 2 inches thick, cut in half horizontally
Gray sea salt and freshly ground black pepper
3/4 cup Progresso™ Italian style panko crispy bread crumbs
3/4 cup finely grated fresh Parmesan cheese
1/4 cup all-purpose flour
1/4 cup butter
2 cups Progresso™ beef-flavored broth

Steps:

  • Heat oven to 450°F. In 8-inch skillet, heat oil over medium-low heat. Add garlic to oil; cook 5 to 7 minutes, tossing only once, until golden brown. Drain garlic through strainer (reserve oil to brush on steaks); cool. In small bowl, mash cooled garlic roughly with a fork into a chunky paste. Add thyme to garlic paste, mashing until well blended yet still chunky. Stir in mustard; set aside.
  • Heat 12-inch skillet over high heat until hot. Season steaks with salt and pepper; drizzle both sides of steaks with reserved oil. Add steaks to hot skillet, browning on both sides until crust forms. Place on cookie sheet; spread garlic-mustard mixture over tops of steaks.
  • In medium bowl, toss together bread crumbs and Parmesan cheese. Top steaks generously with bread crumb mixture, spreading to edges. Bake uncovered 25 to 35 minutes or until instant-read thermometer inserted in center reads 135°F for medium-rare or 150°F for medium (temperature will continue to rise about 10°F upon standing).
  • Meanwhile, make beef gravy. In same 12-inch skillet, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blonde roux forms. Stir in broth. Heat to boiling over high heat, stirring constantly. Reduce heat and simmer, stirring constantly, just until thickened.
  • Allow steaks to rest a few minutes before slicing. Serve gravy over steaks. If desired, serve with mashed potatoes.

Nutrition Facts : Calories 770, Carbohydrate 18 g, Cholesterol 135 mg, Fat 1, Fiber 0 g, Protein 63 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 1 g, TransFat 1 g

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