Baked Steak with Pan Gravy
- Ready In:
- 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
- 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.
Questions & Replies
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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!!
Great recipe! The chuck steak I used was a 7-bone steak, and I removed the bone. The steak was also only a little over a pound, but it took the full cooking time (I wasn't sure if it would, but that old shoe leather cut needs that much time to get good and tender). I wound up using a cup and a half of stock to make the gravy. I added a full cup when cooking the meat, and added an additional 1/2 cup when making the gravy so that there would be enough. But we like gravy in this house... It definitely needs the full cup of stock when in the oven, though. Other than that, this recipe is just awesome the way it is, and I really love the fact that it comes out so tender without a marinade or cooking it with tomatoes!
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