About This Recipe
This recipe for Easy Baked Steak with Savory Mushroom Gravy is a straightforward method for preparing a classic comfort food. The technique of baking the steak after an initial sear ensures a tender result, while the pan drippings form the foundation for a rich, flavorful mushroom gravy. This dish is designed for a home kitchen and requires common cooking tools.
Why You’ll Love This Recipe
This method simplifies the cooking process by utilizing the oven for consistent, hands-off heating. The recipe yields a hearty main course with a homemade gravy, combining the savory flavors of seared steak and sautéed mushrooms. The steps are sequential and designed to minimize active cooking time.
Ingredients
For the Steak:
- 2 pounds cube steak or round steak, tenderized
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
For the Mushroom Gravy:
- 2 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
- Salt and pepper to taste
Step by Step Instructions
- Preheat the oven to 350°F (175°C).
- Pat the steak dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, and paprika. Season both sides of each steak piece evenly with the spice mixture.
- Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, add the steaks, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until a brown crust forms. Remove the steaks from the skillet and set aside on a plate.
- Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the sliced mushrooms and onions. Cook, stirring occasionally, for 6-8 minutes until the vegetables have softened and the mushrooms have released their moisture.
- Add the minced garlic and cook for one additional minute until fragrant.
- Sprinkle the flour over the mushroom and onion mixture. Stir constantly for about one minute to cook the flour and form a paste.
- While stirring continuously, slowly pour in the beef broth and Worcestershire sauce, scraping the bottom of the skillet to incorporate any browned bits. Continue stirring until the gravy begins to thicken and is smooth.
- Stir in the thyme. Taste the gravy and adjust seasoning with additional salt and pepper as needed.
- Return the seared steaks to the skillet, nestling them into the gravy. Spoon some of the gravy over the top of the steaks.
- Transfer the oven-safe skillet to the preheated oven. Bake, uncovered, for 25-30 minutes, or until the steak is tender and the gravy is bubbly.
- Remove from the oven carefully, as the skillet handle will be hot. Let rest for 5 minutes before serving. Spoon additional gravy over the steaks when plating.
FAQ
What cut of steak is best for this recipe?
Cube steak or pre-tenderized round steak are commonly used for baked steak dishes due to their thinness and suitability for braising.
Can I make this without an oven-safe skillet?
If an oven-safe skillet is not available, sear the steak and make the gravy in a regular skillet, then transfer everything to a baking dish before placing it in the oven.
How can I tell when the steak is done?
The steak is finished cooking when it is tender and easily pierced with a fork. The internal temperature, if checked, should reach at least 145°F (63°C) for medium.
You Must Know
Always use caution when handling an oven-safe skillet, as the handle becomes extremely hot during baking and remains hot for some time after removal from the oven. Use a dry oven mitt or a thick towel to handle the skillet. The gravy will be very hot when it first comes out of the oven; allow it to cool slightly before serving.
Storage Tips
Allow leftover baked steak and gravy to cool to room temperature. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave, adding a small amount of beef broth or water if the gravy has thickened too much.