FRIED CUBE STEAK
Number Of Ingredients 6
Steps:
- Heat oil in a large pan over medium heat.
- Mix together flour, seasoned salt, and pepper in a large shallow plate.
- Sprinkle both sides of the meat with salt and pepper.
- Dunk both sides of each piece of meat into the flour mixture, until well coated.
- Add butter to pan right before frying. Once melted, add the meat and cook. Flip when sides are deep golden brown and cook about 1 minute on the other side. Remove to a paper towel-lined plate. Serve immediately.
OVEN FRIED DEER/BEEF CUBED STEAK
You can judge the amount of ranch dressing and Bisquick mix according to how many pieces of cubed steak you are cooking. When cooked this looks just like fried steak and its so delicious!
Provided by Brandy Harper
Categories Wild Game
Time 50m
Number Of Ingredients 6
Steps:
- 1. Lightly season each side of cubed steak. Spray metal baking pan well with spray Pam to avoid meat from sticking to pan.
- 2. In two separate bowls, one with ranch dressing and one with Bisquick mix. Take one piece of meat at a time first coat each side well in ranch dressing. Then roll side to side in Bisquick. Immediately place on metal pan. Separating each piece.
- 3. Lastly, top each piece with Squeezed Parkay Butter. Bake uncovered in oven @ 375 degrees for 45 minutes.
COUNTRY-STYLE STEAK
Mmmm...mmm... This is the recipe that my momma passed down to me. Born and raised in the South, and my momma was raised on a farm, so my family knows a lot about southern cookin'. With this recipe, don't be shy to add other spices to it. This goes great with mashed potatoes, green beans and sweet tea. You can use the gravy from the steak for the mashed potatoes.
Provided by hmclaurin
Categories Meat and Poultry Recipes Beef Steaks
Time 2h35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 355 calories, Carbohydrate 24.6 g, Cholesterol 27.2 mg, Fat 19.9 g, Fiber 1 g, Protein 18.3 g, SaturatedFat 4.1 g, Sodium 655.7 mg, Sugar 0.1 g
OVEN-FRIED RANCH STEAK
I've made this recipe with chicken instead of beef, and the results were equally good. The combination of ranch salad dressing and cajun seasoning also is great as a dip for fresh veggies.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a shallow dish, combine salad dressing and seasoning; add the beef and turn to coat. Cover and refrigerate for at least 8 hours or overnight. Drain and discard marinade. In a shallow plate, combine the cornmeal, bread crumbs and garlic powder. Coat both sides of beef in cornmeal mixture., Place in a greased 13x9-in. baking dish. Bake at 350° for 30-35 minutes or until a meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
PAN FRIED & OVEN BAKED STEAKS
This is the way I make the perfect steak (in my opinion), when hubby doesn't grab them and destroy them on the grill. Keep in mind that it is just a guide to oven baking steaks. The over-all outcome depends on how thick your steak(s) are and how you like them (rare, medium, well, etc). I've used this technique to make rib eye & strip steaks... some 3/4" thick, some 1 1/2" thick... just be sure to use a meat thermometer. I make a onion sauce which helps to de-glaze the pan and gives a nice Au Jus, which helps to keep the steaks stay moist after cutting into them (although they won't need it). I hope you enjoy your steaks. *Note: All ingredient weights and measurements are approx. *Cooking times will vary.
Provided by rosie316
Categories Steak
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400*F. Place a rimmed sheet pan large enough for the steak(s) into the oven to warm. Remove steak(s) from the refrigerator. Allow to sit at room temperature for 15 minutes on a cutting board.
- Sprinkle on desired amount of garlic powder, salt & pepper to each side of the steak(s). Cover top with a piece of plastic wrap. Using a meat mallet (tenderizer), pound steaks to desired thickness (I like them about 3/4" - 1" thick, but thicker is fine -- just adjust cooking time).
- Heat a non-stick or cast iron skillet over medium heat on stove top.
- Once the pan is hot, add the oil and heat until the oil shimmers.
- Lay steak(s) into the skillet. Leave undisturbed for 1 minute. Lift the edges of the steak(s) and swirl the pan to allow more oil underneath, and let sit for 1 more minute. When nicely browned, flip over and repeat this process.
- Remove steak(s) from the skillet and place onto the warmed, rimmed sheet pan, insert a meat thermometer (not touching a bone if your steak(s) have one), and place into the oven to bake.
- Now it all depends on the thickness of your steak(s) to reach your desired doneness. Example: If I am making a 1" thick steak, I will let it bake for 5 minutes, then flip it over and cook for 4 minutes more (we like them pink inside). If mine are 1 1/2" thick, I will bake them for about 8 minutes, flip and do 6-8 minutes more. Just keep and eye on your thermometer and use your own judgement.
- While steak(s) are baking, sautee the sliced onion over medium heat in the same pan that you browned the steaks in, adding more oil if needed (but doubtful). Once onion slices are golden and softened, add the beef broth and simmer until you are ready to eat.
- When steak(s) are baked to desired doneness, remove to a platter and pour juices from the sheet pan into the Au Jus and mix well. Loosely cover the steak(s) with tin foil and let 'rest' for 10 minutes (this is a MUST). Again, pour collected juices from the platter (after the 'rest' period) into the Au Jus and stir.
- You can now serve and enjoy your steak(s) with the Au Jus, or you can thicken the Au Jus to make a gravy by combining 1/4 cup cold water and add 1 tablespoon of cornstarch. Slowly add the slurry to the pan of Au Jus while simmering to reach your desired thickness (you may not need all of it, so add just a bit at a time). Simmer 2 minutes and then serve.
- Enjoy!
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