Baked Steak with Pan Gravy

READY IN: 55mins
Recipe by yooper

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.

Top Review by Derf2440

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!!

Ingredients Nutrition

  • 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
  • 12 cup beef broth
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water


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

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