Oven Baked Round Steak and Rich Gravy
Here is how to make a traditional and popular Oven Baked Round Steak and Rich gravy recipe. I think you will find it to be home style cooking at its best!
Here is how to make a traditional and popular Oven Baked Round Steak and Rich gravy recipe. I think you will find it to be home style cooking at its best!
- Carbohydrate 45.2040916666667 g
- Cholesterol 91.0933333333333 mg
- Fat 26.8406833333333 g
- Fiber 1.6195833615462 g
- Protein 38.3621083333333 g
- Saturated Fat 6.12119166666667 g
- Serving Size 1 1 Serving (365g)
- Sodium 99.3366666666667 mg
- Sugar 43.5845083051205 g
- Trans Fat 2.14662166666666 g
- Calories 587 calories
Step-by-step
- Sprinkle meat tenderizer on top and bottom of each of the eye of round steaks.
- Place them two at a time in the 1 1/4 cups flour, which is in a zip lock bag.
- Shake the bag to coat the steaks.
- Heat 1/4 cup peanut oil in an iron (or other oven-proof) skillet on a cooktop.
- Do not let it smoke.
- When the oil is properly heated, place the flour-coated steaks one by one in the hot peanut oil.
- When the steaks brown on one side, turn them over, and keep shifting the 6 steaks in the skillet until all sides have been exposed to the hot oil.
- Now, remove the skillet from the cooktop, and place it toward the center of an oven that has been preheated to 400 degrees.
- Cook the steaks for 30 to 35 minutes, checking occasionally, and turning if they look brown on the bottom.
- When they look browned and done, remove the skillet from the oven and place it back on the cooktop.
- Remove all of the steaks to a platter that is covered with paper toweling to drain any excess grease.
- Then move the steaks to a nice serving platter.
- You are now ready to make your rich steak gravy.
- Empty *all* of the grease out of the skillet, leaving only crumbs from the baking of the round steak.
- Discard the emptied grease.
- Now, put 1/2 cup of your leftover flour from the zip lock bag into the skillet of pan drippings and crumbs.
- Add 2 cups of water and stir all of this, scraping the bottom and sides to get all of the crumbs into the gravy.
- At the same time mash and stir the lumps of flour, until it is all smooth.
- Next, turn on the heat under the skillet, and begin cooking your gravy.
- Stir constantly at the beginning, and then occasionally.
- Immediately add more water if the gravy begins to get too thick.
- (In the video, I added 1 1/2 cups of additional water.)
- Salt to taste, and continue to cook the gravy for about 8 minutes, until it is brown and bubbly.
- It is *super* gravy to go with *super* oven-baked eye of round steak!
- Serve your steak and gravy while hot1 Enjoy!!!
Controlling the heat when searing the meat prevents the flour coating from burning before the interior begins to cook through. Heat the peanut oil in an oven-proof skillet until shimmering but strictly below the smoke point, which maintains the integrity of the oil and ensures a clean-tasting crust forms evenly around the exterior of each steak. When transferring the iron skillet from the stovetop to a preheated 400 degree oven, monitor the 30 to 35 minute baking window closely so the lean cut breaks down without drying out completely. Even browning relies upon shifting the steaks occasionally as they roast in the dry heat.
Discarding the excess grease while retaining the browned crumbs left behind in the skillet creates the ideal flavor base for the pan gravy. Whisking half a cup of flour directly into those warm drippings with an initial two cups of water requires aggressive scraping along the bottom and sides to dissolve stubborn lumps. Incorporating the remaining water gradually prevents the starch granules from seizing up into impenetrable clumps while the liquid simmers over medium heat. Continuous stirring during the first few minutes transforms the raw flour mixture into a glossy, thickened sauce that coats the back of a spoon within roughly 8 minutes of bubbling activity.
Prepared round steak and gravy freezes exceptionally well for up to three months when stored in airtight containers with minimal headspace. Allow the cooked beef and sauce to cool completely at room temperature before transferring them to cold storage, which prevents condensation from forming ice crystals and altering the texture of the starch. Thaw frozen portions overnight in the refrigerator rather than on the counter to maintain food safety standards and prevent the proteins from contracting too rapidly. Reheat gentle portions over medium-low heat on the stovetop, adding a tablespoon of water if the sauce requires thinning after storage.
Dietary adjustments accommodate various needs without sacrificing the structural integrity of the final dish. Substituting the standard wheat flour with a cup-for-cup gluten-free flour blend yields comparable thickening power in the gravy while keeping the crust intact during the initial sear. Peanut oil can be replaced with any neutral high-smoke-point oil such as canola or grapeseed, though rendered beef tallow offers a more traditional flavor profile if available in your kitchen.
