BAKED STEAK
A nice change to broiling or grilling, the gravy is delicious. I always serve this with mashed potatoes.
Provided by chia2160
Categories Steak
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Pound steak to tenderize.
- Dredge both sides in flour, salt and pepper.
- In heavy oven proof skillet heat oil, add steak and brown on both sides, remove add stock, bring to boil, scraping bits off pan.
- Add Worcestershire sauce, more salt and pepper to taste; remove from heat.
- Layer half the onions in pan, add steak, layer rest of onions, broth, spoon some broth on top.
- Bake for 2 hours, covered, basting steak after 1 hour.
- Remove to cutting board and slice.
- Serve with the gravy.
PAN FRIED & OVEN BAKED STEAKS
This is the way I make the perfect steak (in my opinion), when hubby doesn't grab them and destroy them on the grill. Keep in mind that it is just a guide to oven baking steaks. The over-all outcome depends on how thick your steak(s) are and how you like them (rare, medium, well, etc). I've used this technique to make rib eye & strip steaks... some 3/4" thick, some 1 1/2" thick... just be sure to use a meat thermometer. I make a onion sauce which helps to de-glaze the pan and gives a nice Au Jus, which helps to keep the steaks stay moist after cutting into them (although they won't need it). I hope you enjoy your steaks. *Note: All ingredient weights and measurements are approx. *Cooking times will vary.
Provided by rosie316
Categories Steak
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400*F. Place a rimmed sheet pan large enough for the steak(s) into the oven to warm. Remove steak(s) from the refrigerator. Allow to sit at room temperature for 15 minutes on a cutting board.
- Sprinkle on desired amount of garlic powder, salt & pepper to each side of the steak(s). Cover top with a piece of plastic wrap. Using a meat mallet (tenderizer), pound steaks to desired thickness (I like them about 3/4" - 1" thick, but thicker is fine -- just adjust cooking time).
- Heat a non-stick or cast iron skillet over medium heat on stove top.
- Once the pan is hot, add the oil and heat until the oil shimmers.
- Lay steak(s) into the skillet. Leave undisturbed for 1 minute. Lift the edges of the steak(s) and swirl the pan to allow more oil underneath, and let sit for 1 more minute. When nicely browned, flip over and repeat this process.
- Remove steak(s) from the skillet and place onto the warmed, rimmed sheet pan, insert a meat thermometer (not touching a bone if your steak(s) have one), and place into the oven to bake.
- Now it all depends on the thickness of your steak(s) to reach your desired doneness. Example: If I am making a 1" thick steak, I will let it bake for 5 minutes, then flip it over and cook for 4 minutes more (we like them pink inside). If mine are 1 1/2" thick, I will bake them for about 8 minutes, flip and do 6-8 minutes more. Just keep and eye on your thermometer and use your own judgement.
- While steak(s) are baking, sautee the sliced onion over medium heat in the same pan that you browned the steaks in, adding more oil if needed (but doubtful). Once onion slices are golden and softened, add the beef broth and simmer until you are ready to eat.
- When steak(s) are baked to desired doneness, remove to a platter and pour juices from the sheet pan into the Au Jus and mix well. Loosely cover the steak(s) with tin foil and let 'rest' for 10 minutes (this is a MUST). Again, pour collected juices from the platter (after the 'rest' period) into the Au Jus and stir.
- You can now serve and enjoy your steak(s) with the Au Jus, or you can thicken the Au Jus to make a gravy by combining 1/4 cup cold water and add 1 tablespoon of cornstarch. Slowly add the slurry to the pan of Au Jus while simmering to reach your desired thickness (you may not need all of it, so add just a bit at a time). Simmer 2 minutes and then serve.
- Enjoy!
OVEN STEAK
Here's a fast, fuss-free way to cook the perfect steak-no smoky stovetop cooking necessary. The secret to getting a nice sear is to preheat the skillet in the oven. When the meat hits the hot surface, it creates a delectable crust.
Provided by Food Network Kitchen
Time 45m
Yield 2 steaks
Number Of Ingredients 5
Steps:
- Sprinkle both sides of the steaks all over with 1 teaspoon salt and 1/4 teaspoon pepper, then let sit out at room temperature for 30 minutes.
- Meanwhile, position a rack in the center of the oven and place a 12-inch cast-iron skillet on the rack. Preheat the oven to 450 degrees F.
- Carefully remove the hot skillet from the oven and add the steaks, making sure they are spaced apart, so they don't steam. Top each steak with 1 sprig of thyme, one-half sprig of rosemary and 1 tablespoon cold butter. Return the skillet to the oven and cook until the undersides of steaks are well browned, about 4 minutes.
- Carefully remove the skillet from the oven and flip the steaks using tongs, then continue to cook until desired doneness, about 2 minutes more for medium-rare and 3 minutes more for medium. Remove the steaks from the skillet and let rest 5 to 10 minutes before slicing and serving.
OVEN BAKED STEAK FRIES
Steps:
- In a large skillet heat oil over medium high heat. Add butter and stir until melted. Add potatoes and toss to coat. Cook the potatoes for 10 minutes, occasionally tossing and stirring them. Transfer potatoes to a baking sheet and roast in oven at 400 degrees for another 20 minutes. Bake until potatoes are golden brown and crispy. Season with salt and pepper.
PAN-SEARED STEAK AND ONIONS
Usually cooked over an open fire in an iron skillet; this stove-top seared steak with bourbon-flavored onions is excellent eaten with sourdough bread. Sourdough, developed during the gold rush years, was made with a yeast started of flour mixed with water until it fermented and soured.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
- Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
- Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
- To serve, cut the steak into 1/4-inch-thick slices and top with the onions.
BAKED COUNTRY-STYLE STEAK
Make and share this Baked Country-Style Steak recipe from Food.com.
Provided by lets.eat
Categories Steak
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 200 degrees.
- Flour and brown steaks in a small amount of oil in skillet.
- Place steaks in 8x12 casserole.
- Add mushroom soup, water, and onion to meat drippings in skillet in which meat was browned.
- Simmer together and add kitchen bouquet, Pour over steaks and bake covered for 2 hours.
DEVILED BAKED STEAK
"WHEN WE were growing up, this was one of my brother's favorite dishes. We girls often thought Mother made this just for him, but she knew we enjoyed it, too! Since I'm the oldest, my brothers and sisters often 'come home' to my house, and I make baked steak for them."
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Trim excess fat from steak; cut into serving-size pieces. Combine flour, mustard, salt and pepper; pound into steak. , In a skillet, brown steak in oil in batches. Place meat in a large baking dish; top with onion. Combine the tomatoes, carrot, brown sugar and Worcestershire sauce; pour over meat. , Cover and bake at 325° for 1-1/2 to 2 hours or until meat is tender. Remove meat to a serving platter. If desired, simmer tomato-onion mixture until it is reduced to a thick gravy. Serve meat and gravy with noodles or mashed potatoes.
Nutrition Facts :
BAKED STEAK WITH PARMESAN AND PEPPER CRUST
Treat the family tonight with our Baked Steak with Parmesan and Pepper Crust. Twenty minutes and four ingredients are all you need for this baked steak recipe.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat oven to 375ºF.
- Heat large heavy ovenproof skillet on medium heat 3 min. Add oil; tilt skillet to evenly cover bottom with oil. Add steaks; cook 2 min. Turn.
- Sprinkle with cheese and pepper. Place skillet in oven.
- Bake 8 to 10 min. or until steaks are medium doneness (160ºF).
Nutrition Facts : Calories 280, Fat 19 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 0.5817 g, Fiber 0 g, Sugar 0 g, Protein 26 g
SOUTHERN-FRIED BAKED STEAK
When our family gets together, they often ask me to prepare this main course. They love its down-home flavor.-Howard Haug, Hewitt, Texas
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Pound steak to tenderize; cut into serving-size pieces. Season with salt and pepper. Dust with flour. Combine milk and egg; dip meat into egg mixture and back into flour. , In a large skillet, brown meat on both sides in oil. Place onion in an ungreased 13-in. x 9-in. baking dish. Place meat over onion. Pour broth over all. Cover tightly and bake at 350° for 1-1/2 hours. Uncover; bake 20 minutes longer.
Nutrition Facts : Calories 467 calories, Fat 21g fat (3g saturated fat), Cholesterol 117mg cholesterol, Sodium 606mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
BAKED STEAK WITH PAN GRAVY
This is an almost effortless way to cook steak. Just bake it in the oven at a moderate tempearature with a little broth. This "downtown" cut emerges from the oven tender and juicy. From "Steak Lovers Cookbook" by William Rice.
Provided by yooper
Categories Meat
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 325.
- Place a large, ovenproof skillet, preferably cast iron, over medium-high heat.
- Pat the meat dry, and lightly coat it with oil on both sides.
- Place the meat in the hot pan and sear one side, until nicely browned, 2 to 3 minutes.
- Turn, season with salt and pepper, and sear the second side, about 2 minutes.
- Turn again, and season the second side.
- Pour the broth into the pan and bring it to a boil.
- Transfer the pan to the oven and cook, uncovered for 35 to 40 minutes for medium rare or 45 minutes for medium.
- Transfer the meat to a cutting board.
- Pour the broth into a small saucepan, and skim off the fat that rises to the surface.
- Combine the cornstarch and water in a small dish.
- Bring the broth to a boil over medium heat, and stir in the cornstarch mixture.
- Whisk until the broth thickens slightly.
- Taste and season with salt and pepper if needed.
- Keep warm.
- Slice the meat into long strips across the grain, arrange on warm platter, and moisten the meat generously with gravy.
PAN SEARED & OVEN ROASTED GARLIC BUTTER STEAK
The most tender and succulent steak dish I have ever prepared ! Easy and elegant. Start with room temperature steaks for excellent results. Serve with potatoes, vegetables, crusty bread and red wine for your very own feast!
Provided by Miss Issauga
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees.
- Mix parsley and garlic. Sprinkle lightly with salt and mash slightly to mix, then mix with butter.
- Melt the butter mixture over low heat in a small pan.
- Season both sides of the steak with salt and pepper and place a heavy pan or iron skillet over high heat. Lightly coat pan with oil when hot. Sear the steak until browned on one side (5 minutes). Turn the steak and brush the top generously with the flavored butter.
- Place into the heated oven and cook to your preference (check after 5 minutes by cutting into the center of one of the steaks). The meat will continue to cook from residual heat, so remove it from the oven when slightly less done than you wish.
- Pour remaining butter and any pan juices over the meat and let it stand for a few minutes before serving.
CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)
Quick, 45-minute marinade steak, pan-seared with cast iron, finished in oven directly on cast iron skillet.
Provided by Grif
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 1h22m
Yield 2
Number Of Ingredients 8
Steps:
- Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
- Heat olive oil in a cast-iron skillet over high heat.
- Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
- Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
- Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
- Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 42.8 g, Cholesterol 73.4 mg, Fat 15.2 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 4.5 g, Sodium 2961.1 mg, Sugar 28.1 g
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BAKED STEAK RECIPE - ANNA PAINTER | FOOD & WINE
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- Preheat the oven to 400°. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add the onion and garlic and season with generous pinches of salt and pepper. Cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms are browned and softened, about 4 minutes. Transfer to a plate. Wipe out the skillet.
- Place the flour in a shallow bowl. Season the steaks generously with salt and pepper. Dredge the steaks in the flour and shake off the excess. Transfer the steaks to a plate.
- In the same skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add 2 of the steaks and cook over moderate heat, turning once, until browned, about 2 minutes. Transfer the steaks to a 9-by-13-inch baking dish. Wipe out the skillet. Repeat with the remaining steaks, oil and butter.
- Add the broth to the same skillet and bring to a simmer, scraping up the browned bits on the bottom. Cook until the broth reduces by half, about 10 minutes. Whisk in the sour cream and dry mustard. Return the mushrooms to the skillet and cook, stirring, until the mushrooms are coated in the sauce, about 1 minute. Remove the skillet from the heat and season the sauce with salt and pepper. Scrape the mushroom sauce over the steaks.
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