Best 6 Baked Steak With Pan Gravy Recipes

CUBE STEAK WITH GRAVY

Steps:

• Whisk flour, cornstarch, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a shallow bowl. Spread 1 tablespoon of the flour mixture onto a plate; press each cube steak into flour mixture to coat completely.
• Place coated steaks on a work surface and pound each several times with a meat tenderizer on each side to pound flour into steak. Pound each steak a second time to further incorporate flour mixture into the meat.
• Melt butter in a large skillet over medium-high heat until skillet is about 350 degrees F (175 degrees C). Cook steaks in hot butter until browned, 2 to 3 minutes per side. Transfer steaks and any stray pieces of meat to a plate and tent with aluminum foil to keep warm. Let skillet cool briefly.
• Heat the same skillet over low heat. Pour enough milk into the skillet to cover the bottom of the pan. Whisk 1 tablespoon flour mixture into hot milk until gravy has a cream-like consistency, 10 to 15 minutes. Add more flour mixture as necessary to thicken gravy. Transfer any steak scraps back into the skillet and season gravy with salt and black pepper.
• Place hot steaks on plates and top with gravy.

BAKED STEAK WITH PAN GRAVY

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.

GRANNY'S STEAK AND GRAVY

Steps:

• Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak.

COUNTRY-STYLE STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour.
• Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 9x12-inch baking dish. Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks. Cover the dish with aluminum foil.
• Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.

OVEN STEAK AND GRAVY

Steps:

• Cut steak in serving pieces.
• Mix flour with salt and pepper.
• Heat oil in skillet.
• Dredge meat in flour; brown in hot oil.
• Place meat in 13 by 9 baking pan.
• Add 2 T flour to skillet.
• Cook and stir for 1 minute.
• Add water, about 3 cups, and cook and stir until it boils.
• Add more water if too thick.
• Pour over meat in pan.
• Cover with foil and bake at 350* for 2 hours.
• Check halfway through, turn meat over, and stir a little.

SO-TENDER SWISS STEAK

Steps:

• Preheat oven to 325°. In a large shallow dish, combine flour, salt and pepper. Pound steak with a mallet to tenderize. Add meat, a few pieces at a time, and toss to coat., In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce. , Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm. , In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes, if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.