Prime Rib Eye Steaks with Savory Beef Gravy

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.

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  • prep time 25 min
  • total time 55 min
  • ingredients 11
  • servings 6
 

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

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LOCATION

Steps

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
770
(
Calories from Fat
440),
% Daily Value
Total Fat
49g
49%
(Saturated Fat
16g,
16%
Trans Fat
1g
1%
),
Cholesterol
135mg
135%;
Sodium
1280mg
1280%;
Total Carbohydrate
18g
18%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
63g
63%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
4%;
Calcium
20%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.