Pan Fried Oven Baked Steaks Recipes

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.

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.

Steps:

• Preheat the oven to 400 degrees.
• Heat a large cast-iron skillet over high heat for 5 to 7 minutes.
• Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the salt and pepper.
• When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You'll probably need about 3 turns to sear the sides and about 10 minutes total.
• Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes.

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!

Steps:

• Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
• Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
• Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.

Steps:

• Pound steak to tenderize; cut into serving-size pieces. Season with salt and pepper. Dust with flour. Combine milk and egg; dip meat into egg mixture and back into flour. , In a large skillet, brown meat on both sides in oil. Place onion in an ungreased 13-in. x 9-in. baking dish. Place meat over onion. Pour broth over all. Cover tightly and bake at 350° for 1-1/2 hours. Uncover; bake 20 minutes longer.

Steps:

• Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
• Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.