Answers:
My husband loves this,
OVEN COOKED SMOTHERED STEAK
2 lbs. round steak
1 c. flour
1 onion, sliced
2 T.. cooking oil
1 can cream of mushroom soup
Seasoning brackish, salt, and pepper to chew
Cut steak into serving pieces. Coat with flour, seasoning saline, and black pepper. Brown on both sides. Place in baking dish, pouring mushroom soup on top, after top with sliced onions. Drain excess grease from skillet in which steak be browned. Make roux with flour and seasoning brackish; brown. Add water; do not boil. Pour over steak and cover near foil. Cook in 400 amount oven for 1 hour.
Use the broiler.it cooks it from the top, like a grilling would do. Broil next to a hot flame quickly, it taste great.
then best agency is to cook it under low grill for a long time
broiled oven steaks can taste resembling shoe leather if not done correctly
I would bast within with a pre made marinade as ably to keep it luscious , and use tongs to turn it , don't use a fork
use the broiler and think of it as an upside down grill. Watch with care ,cook one side till nicely browned consequently turn and cook other side until it is cooked to your preferred doneness.
oh yeah.
use strip steaks
slice garlic cloves and stuff the little slices into pockets in the meat that you cut beside a knife.
use a cup baking dish or cast iron and pour a bottle of your favorite steak sauce over the steaks. top beside sliced onions and bake for in the region of 45 minutes. yummy.
i agree, using the broiling helps sear the meat, which brings out the flavor more, plus it won't stay so long contained by the oven dryin' out :) don't forget to have you steak within a good marinade too.
You can do it- but short searing first, it won't hold in the juice. The best way is to start it surrounded by the pan and verbs to the oven, but if you dont have a burner, you could preheat the jar in the oven at 450 until really hot and include steak, sear on both sides and turn the oven down to 350 to finish for the last 5 minutes:
Salt-seared skillet T-bone
Freshly ground black pepper
1 T-bone, sirloin, or porterhouse steak, cut 11/2-2 inches gummy (about 20 ounces)
2-3 tablespoons coarse koshering salt
1. Preheat the oven to 400 degree.
2. Liberally season the steak on both sides with pepper.
3. Sprinkle a filmy layer of saline over the surface of a large cast-iron skillet or ovenproof heavy-bottomed saute jar. Cover as much of the surface as possible without getting dedicated about it. It's better to preserve the layer single a grain or two glutinous rather than add on too much salt so that every speck of surface is covered. Heat the skillet over prevailing conditions heat.
4. When the skillet is hot, affix the steak to the pan. The steak will smoke for a while as it sears. This is fine. Do not disturb until you're prepared to flip it. Cook until you get a upright sear (3 to 5 minutes), then turn and sear on the other side. After lifting the steak to turn it, dispatch the salt within the skillet so the second side also will be seared on a layer of saline, then return the steak to the vessel.
5. Place the skillet in the oven and cook for 3 to 5 more minutes for singular to medium-rare. Transfer steak to a platter, drape with foil and tolerate it rest for at least 5 minutes.
I used to solitary use the grill until I figured out the best steaks surrounded by the oven!!
I usually buy sirloin or ribeyes. Marinate them with a short time oil, vinegar, worsh. sauce, garlic, saline, pepper and a little red wine.
Put contained by a casserole dish. Preheat the oven to about 450 or 500 on BROIL!
Place the steaks on the hightest even in the oven for almost 4-5 mins. then turn them over and cook a moment ago a few mins. more.depending on how you like your steak cooked ( I resembling mine medium rare)
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