Oven Fried Ranch Steak Recipes

RANCH ROUND STEAK

Steps:

• Trim excess fat from meat; slash edges to prevent curling.
• Combine flour, dry mustard, salt, and pepper; use to coat meat.
• Reserve remaining flour mixture.
• In skillet, brown meat, half at a time, on both sides in hot shortening.
• Push meat to one side; stir in reserved flour mixture.
• Combine water and Worcestershire sauce; stir into skillet mixture.
• Cook and stir until thickened and bubbly, reduce heat.
• Cover and simmer for 1 to 1 1/4 hours or until meat is tender.
• Remove meat to platter.
• Skim excess fat from gravy.
• Drizzle gravy over meat and serve.

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)

Steps:

• Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
• Heat olive oil in a cast-iron skillet over high heat.
• Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
• Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
• Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
• Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

COUNTRY-STYLE STEAK

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.

PAN FRIED & OVEN BAKED STEAKS

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!