Baked Steak Recipes

BAKED STEAK

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.

REVERSE-SEAR STEAK RECIPE BY TASTY

Steps:

• Preheat oven to 200°F/95°C.
• Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.
• Transfer to a wire rack on top of a baking sheet, and bake for about 45 minutes to an hour, until the internal temperature reads about 125°F/50˚C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.
• Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
• Sear the steak for 1 minute on one side, then flip.
• Add the butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
• Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
• Turn the steak on its side and cook to render off any excess fat.
• Enjoy!

PAN-SEARED STEAK

Steps:

• Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
• Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
• Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.

BAKED SWISS STEAK

Steps:

• Cut meat into two portions; pound to 1/4-in. thickness. Combine 1 tablespoon flour and salt; coat meat on both sides. In a skillet, brown meat in oil. Transfer meat to a greased shallow 2-qt. baking dish; set aside. , To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce and remaining flour. Bring to a boil over medium heat; cook and stir for 2 minutes. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until the meat is tender. Sprinkle with cheese; return to the oven until cheese is melted.

EASY BAKED HAM STEAKS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. Arrange ham steaks in baking dish, coating with sugar mixture. Add more water as needed to cover ham.
• Bake in preheated oven until ham is tender, 35 to 45 minutes.

BAKED ROUND STEAK

Steps:

• Preheat oven 350 degrees.
• Dust steak chunks in flour that has been seasoned with salt and pepper or montreal steak seasoning.
• Brown steak chunks in oil in a skillet.
• Place steaks pieces in a 9 X 13 pan that has been sprayed with pam.
• In a small pot, bring soup, broth and mushrooms to a boil. Mix well and pour over steak -- Cover with foil and bake 2 hours or until steak is tender. Serve over mashed potatoes or buttered noodles.

OVEN STEAK

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.

SOUTHERN-FRIED BAKED STEAK

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.