Oven Baked Chuck Steak Food

BUDGET BAKED CHUCK STEAK DINNER IN FOIL

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• Tear off a 2- to 3-foot piece of 18-inch-wide heavy-duty aluminum foil.
• Place the steak in the center of the foil and sprinkle with onion soup mix.
• Cover the meat with the potatoes, carrots, and celery. Dot with butter and sprinkle with salt and paprika.
• Fold foil over and seal it well to hold in the juices.
• Place the foil package in a large, shallow baking pan or roasting pan.
• Bake the steak and vegetables in the preheated oven for 1 to 1 1/2 hours, or until the chuck steak is very tender. Serve and enjoy.

OVEN BAKED CHUCK STEAK

Steps:

• Place chuck steak on large sheet of foil in baking pan.
• Combine the mushroom and onion soups and spread over meat.
• Quarter the potatoes and carrots and arrange around steak.
• Sprinkle with salt and pepper.
• Then wrap tightly in the foil and bake in a preheated 450 degree oven for 1 hour.

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.

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.

GRACE LOVE'S SMOTHERED STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine sea salt, garlic salt, black pepper, brown sugar, powdered honey, cayenne pepper, and red pepper flakes in a small bowl to make spice rub.
• Measure out 2 tablespoons of the spice rub and use to season steak on all sides.
• Heat oil in a large oven-safe skillet over medium-high heat. Add onions; cook and stir until they start to become translucent, about 3 minutes. Add bell peppers and mushrooms; saute until tender, about 3 minutes.
• Clear a space in the center of the skillet; add seasoned steak. Cook until surface of the steak starts to brown, 3 to 4 minutes. Flip steak. Pour water into the skillet and cover with aluminum foil.
• Transfer skillet to the preheated oven and cook until steak pulls apart when pierced with a fork, 45 minutes to 1 hour.