Need an easy, flavorful meal that the whole family will enjoy? Make Baked Steak, a favorite entree that requires very little hands-on time! Sear the cubed beef in a pan, then simmer in broth on the stovetop for a few hours until done. By dinner time, the meat should fall apart it’s so tender. The pan gravy is utterly delicious, too, adding a wonderful drizzle to the entree! Serve with rice and a favorite green side for an easy weeknight meal!
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Honesty, y’all, I have no idea where this recipe came from.
Also, I have no idea why we call it baked steak because this recipe does not call for baking ANYTHING.
(Though, thinking about it, my dad might actually put it in the oven at some point…)
All I know is that both of my parents know how to make this recipe–and both love it–and they passed that love down to my sister and I. Leigh and I have had entire conversations about this dish and our love for it. Over the years, we each have added our own variations to the recipe to accommodate our personal tastes.
This is a delicious weeknight meal. And it is pretty perfect served over some potatoes… or rice, if you’re my husband and/or are from Louisiana/Alabama/the Deep South and were raised with rice instead of potatoes.
You’ll start out with a pound of cube steak. I didn’t snap an image of it, but it basically looks like hamburger meat, but it has clearly been run through the tenderizer. (You can find it at your grocery store’s meat department. Ask someone there. They should be able to help.)
You’ll season the steak, and then toss it into a hot pan to sear both sides of it.
Once the meat has been seared on both sides, pull it out of the pan and place on a plate. You can dab it with a paper towel to soak up any unnecessary grease from it, too.
Add the wine to the pan, and make sure to scrape up any blackened bits of flavor from the bottom of it. Trust me when I say this is fantastic and will only add to the wonderfulness of this gravy you’re making.
Once the wine has cooked down, add the steak back into the pan.
Then pour in the chicken and beef broths.
Bring to a boil, then lower the heat and simmer low and slow for at least an hour. Check on it, then add the water. Stir a little bit. Cover the pan again. And let it cook for some more.
You could let this dish cook for hours over low heat, occasionally stirring and making sure the gravy hasn’t gotten too thick/low. Always make sure that the meat is covered when you’re cooking this gravy down because if it isn’t, the steak will dry out. And nobody wants dry baked steak.
On the days where I have the time to do this, I let it go on the stovetop because the longer it cooks, the more tender the meat becomes and the more flavorful the gravy is.
You’ll know this dish is done when you can touch your fork to the meat, and it falls apart.
Then you serve it up with your favorite green side and some potatoes (or rice!), and enjoy!
Baked Steak Essentials
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Need an easy, flavorful meal that the whole family will enjoy? Make Baked Steak, a favorite entree that requires very little hands-on time! Sear the cubed beef in a pan, then simmer in broth on the stovetop for a few hours until done. By dinner time, the meat should fall apart it's so tender. The pan gravy is utterly delicious, too, adding a wonderful drizzle to the entree! Serve with rice and a favorite green side for an easy weeknight meal!
- 1 tablespoon extra virgin olive oil
- 1 pound cubed steak
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
- ½ cup drinkable red wine
- 1 ½ cups chicken broth
- ½ cup beef broth
- 2 cups water
- Season the cubed steak with salt and pepper on both sides.
- Heat the olive oil in a large skillet or a saute pan(with a lid). Make sure sides are deep since the entire mixture will be cooking in here.
- Sear the cube steak over medium-high heat in the pan, browning on both sides.
- Pull the steak from the pan, patting with a paper towel to soak up any extra oil.
- Pour the wine into the pan and deglaze. Scrape any browned bits from the pan using a wooden spoon. Continue cooking until the wine has almost completely evaporated.
- Pour the chicken and beef broth into the pan, and stir using the wooden spoon. Carefully place the cubed steak back into the pan, too.
- Bring the ingredients to a boil, then lower the heat to LOW and cover, letting the mixture simmer.
- In about an hour, add the two cups of water. Stir mixture and cover slightly, allowing room for steam to escape the pan.
- Let the mixture cook down until it is thick and the steak cuts easily when touched with a fork.
- Serve over mashed potatoes (or rice) with plenty of the gravy and enjoy!
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Amount Per Serving: Calories: 339 Total Fat: 20g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 106mg Sodium: 660mg Carbohydrates: 1g Fiber: 0g Sugar: 1g Protein: 32g
Does your family have any dishes like this, where you are unsure where it came from or why it is named what it is?
What is your go-to meal if you’ve got an entire afternoon to let it cook?
The photos and recipe for this Baked Steak recipe were originally published on November 14, 2011. The photographs, along with the text of this blog post, were updated on October 13, 2017. The post was republished on October 19, 2017.