Steak Bobcat Country Style Recipes

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.

COUNTRY STYLE STEAK

Steps:

• Preheat the oven to 300 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside.
• Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
• Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

COUNTRY-STYLE STEAK

Steps:

• Place the steak in a casserole dish and generously sprinkle with Worcestershire sauce. Cover and marinate overnight. Remove from the marinade and sprinkle generously with salt, pepper, and garlic powder. Dip the steak in flour and shake. Heat the oil and quickly fry the steak until brown, but do not cook the inside too much. This is done by cooking both sides on high heat, turning quickly, and then reducing heat to low to finish cooking.
• Boil 1/2 cup minced onion in another pot with 1/4 cup of the water for about 5 minutes. When finished cooking as many steaks as desired, leave about 3 tablespoons browned crumbs (not burned) and drippings from steak in skillet. Add onion and 3 tablespoons flour. Stir until slightly browned. Slowly pour in the remaining 3 cups hot water as it thickens. Season with salt and pepper to taste. The gravy may be served over rice or steaks.

STEAK - BOBCAT COUNTRY STYLE

Steps:

• Place steak on deep plate or in pie pan.
• Sprinkle lightly with garlic powder, too much will kill your meat's flavor.
• Cover very generously with seasoning salt, you can't add to much of this.
• Add plenty of worsteschire sauce, making sure it gets through the seasonings to the steak.
• Flip steak over and repeat all 3 ingredients in order.
• Let marinate for 20 - 45 minutes, flipping over at half time.
• Heat your grill on the highest setting for 5 - 10 minutes.
• Add steak once grill is hot and pour 1/2 of the remaining marinade on the steak - be careful not to let the grill flame up.
• Cook for approximately 3 minutes and rotate the steak 180 degrees.
• Cook for another 3 minutes and turn the steak over, pour the remaining marinade on at this time, again watch out for flames.
• Cook for 3 minutes and rotate the steak 180 degrees.
• Your steak is done when you see the meat starting to separate from the bone, but cut into it to check for individual preference on color.
• These instructions are for a 2 - 2 1/2 lb. porterhouse steak, about 1 1/2 - 2 inches thick, cooked on a regular gas grill, preferably to a rare (warm red) state. If cooking for guests sharing the steak, you can always cook a little longer in the microwave for those that like the center pink or well done.
• Serve hot with your favorite red wine and good cheese, light salads & herb pasta or mashed potatoes and steamed veggies aren't a bad idea either.
• Best part is any leftovers make great cold steak salads, yummy toppings for nachos or breakfast fillings for tortillas.