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Prime Rib Eye Steaks with Savory Beef Gravy

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By Betty Crocker Kitchens
Updated Nov 2, 2011
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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.

Prime Rib Eye Steaks with Savory Beef Gravy

  • Prep Time 25 min
  • Total 55 min
  • Servings 6
  • Ingredients 11
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Ingredients

Mustard Coating

  • 1/2 cup extra-virgin olive oil
  • 20 cloves garlic, peeled
  • 3 tablespoons coarsely chopped fresh thyme leaves
  • 1/4 cup Dijon mustard

Steak and Panko Topping

  • 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

Beef Gravy

  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • 2 cups Progresso™ beef-flavored broth
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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).
  • Step 
    4
    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.
  • Step 
    5
    Allow steaks to rest a few minutes before slicing. Serve gravy over steaks. If desired, serve with mashed potatoes.

Nutrition

770 Calories
49g Total Fat
63g Protein
18g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
770
Calories from Fat
440
Total Fat
49g
76%
Saturated Fat
16g
79%
Trans Fat
1g
Cholesterol
135mg
45%
Sodium
1280mg
53%
Potassium
540mg
15%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
1g
Protein
63g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
30%
30%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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