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    You are in: Home / Recipes / Baked Steak with Pan Gravy Recipe
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    Baked Steak with Pan Gravy

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    5 mins

    50 mins

    yooper's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (3 1/4 lb) boneless chuck steaks, cut 1 1/2 inches thick
    • 2 tablespoons vegetable oil
    • salt & freshly ground black pepper, to taste
    • 1/2 cup beef broth
    • 2 teaspoons cornstarch
    • 1 tablespoon cold water

    Directions:

    1. 1
      Preheat the oven to 325.
    2. 2
      Place a large, ovenproof skillet, preferably cast iron, over medium-high heat.
    3. 3
      Pat the meat dry, and lightly coat it with oil on both sides.
    4. 4
      Place the meat in the hot pan and sear one side, until nicely browned, 2 to 3 minutes.
    5. 5
      Turn, season with salt and pepper, and sear the second side, about 2 minutes.
    6. 6
      Turn again, and season the second side.
    7. 7
      Pour the broth into the pan and bring it to a boil.
    8. 8
      Transfer the pan to the oven and cook, uncovered for 35 to 40 minutes for medium rare or 45 minutes for medium.
    9. 9
      Transfer the meat to a cutting board.
    10. 10
      Pour the broth into a small saucepan, and skim off the fat that rises to the surface.
    11. 11
      Combine the cornstarch and water in a small dish.
    12. 12
      Bring the broth to a boil over medium heat, and stir in the cornstarch mixture.
    13. 13
      Whisk until the broth thickens slightly.
    14. 14
      Taste and season with salt and pepper if needed.
    15. 15
      Keep warm.
    16. 16
      Slice the meat into long strips across the grain, arrange on warm platter, and moisten the meat generously with gravy.

    Browse Our Top Meat Recipes

    Ratings & Reviews:

    • on November 17, 2002

      55

      This is an excellant recipe, simple to do and very tasty. I had round steak in the freezer so i used it instead of chuck, also rubbed some spices on it before browning it. One tiny problem, when i took it out of the oven the beef broth had all cooked down to brown bits on the bottom of the pan, no liquid left. So I added another half cup to the pan and whisked up the bits, added the cornstarch etc. and all ended well. I will make this again but will use more broth before putting it in the oven. Thanks for sharing!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2010

      35

      This was OK for us. I had three pounds of chuck steak. Since others said they didn't have enough broth I used two cups and had plenty left. The steaks were too well done for us and we thought the gravy needed a lot of spicing up.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2009

      Mine was well done... I want to try this again...

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Baked Steak with Pan Gravy

    Serving Size: 1 (20 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 671.1
     
    Calories from Fat 474
    70%
    Total Fat 52.6 g
    81%
    Saturated Fat 20.0 g
    100%
    Cholesterol 169.6 mg
    56%
    Sodium 192.8 mg
    8%
    Total Carbohydrate 0.8 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 45.3 g
    90%

    The following items or measurements are not included:

    chuck steaks

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