Steak Bobcat Country Style Recipes

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.

Steps:

• 1. Combine flour, salt, pepper and garlic powder in a shallow dish.
• 2. dredge cube steak in flour mixture, coating evenly. reserve 1/4 cup leftover flour.
• 3. brown cube steaks in hot oil over medium high heat about 4 minutes on each side. Remove steaks to a 9x13 baking dish.
• 4. add reserved flour mixture to pan drippings to make a flour paste. Add more oil or flour if necessary. Pour broth into pan and stir until smooth and thickened. Pour gravy over meat.
• 5. Cover pan with foil and bake in a 350 degree oven for 2 hours. Serve with hot cooked rice or mashed potatoes.

Steps:

• Preheat the oven to 225˚F (110˚C).
• Set a steak in the center of a cutting board and cover with a piece of plastic wrap. Using a meat mallet, pound the steak evenly to ¼-inch (½ cm) thick. Season with salt and pepper on both sides. Repeat with the remaining meat.
• In a wide, shallow dish, whisk together the eggs and 1 cup (240 ml) of milk. In a separate shallow dish, mix together the 1 ½ cups (190 g) of flour, pepper, salt, garlic powder, onion powder, and paprika.
• Dredge the steaks in the flour mixture, then dip in the egg mixture, letting any excess egg drip off. Coat again in the flour mixture. Set aside for 10-15 minutes, until the coating has dried out a bit.
• Meanwhile, heat the oil in a 10-inch (25.5 cm) pan over medium-high heat until it reaches 375˚F (190˚C).
• Fry the steaks, 2 at a time, for 3 minutes, until golden brown and crispy. Flip and cook on the other side for 3 minutes more, until golden brown and cooked through when the internal temperature reaches 155˚-165˚F (170˚-175˚C). Transfer the steaks to a paper towel-lined plate or baking sheet and immediately season with salt. Once all of the steaks are done frying, transfer to the oven while you prepare the gravy.
• Pour the hot oil into a heatproof bowl and let cool before discarding. 9. Leave any browned bits in the pan.
• In the same pan, without wiping it out, melt the butter over medium heat. Add the remaining 3 tablespoons of flour, whisking to incorporate. Cook for 2-3 minutes, until the roux is a light brown color. Add the heavy cream and remaining milk. Bring to a simmer and cook, whisking constantly, until thickened, 5-7 minutes. Season with salt and pepper.
• Ladle the gravy over the steaks and serve with your favorite side dishes.
• Enjoy!

Steps:

• 1. Season steaks with salt and pepper. Put some oil or crisco in skillet to fry the steaks in.
• 2. Roll in flour and brown in hot grease in skillet. You want to get them done and the crock pot will make them really tender.
• 3. Spray crock pot with Pam before you turn it on to get hot.
• 4. As the steaks begin to get done, layer them in the crock pot.
• 5. Put the 1/2 cup of flour in the left over grease in the skillet and brown lightly to medium color to make the gravy. Add the hot water. When it begins to thicken, pour over steaks. Cook on low heat at least half a day.
• 6. If you are cooking for more people, then just double the recipe. I buy steaks that will feed our family. If the steaks are a good size then I cut in half to make more. It's all depends on how many you are serving. Use your own judgement to how much you are going to make.

Steps:

• Heat the oil in a large skillet over medium-high heat. Coat cube steak pieces with flour, and shake off the excess. Fry steak pieces in the hot oil just until browned on each side and there are some juices in the pan. Remove with a slotted spoon and set aside.
• Stir together the onion soup mix and 1 tablespoon of flour; sprinkle into the skillet. Cook and stir over medium heat until it starts to brown. Gradually mix in the water to make a gravy. Return the cube steak to the pan, and season with salt, pepper, and garlic salt. Cover, and simmer over low heat for about 1 hour.

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.

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:

• You have a choice with this recipe - I've done it both ways depending on my time. You can brown your steaks lightly on each side or put them in the crock-pot raw.
• Add soup, water and beef broth. Stir all together and make sure that steak is covered. Add salt and pepper.
• Cook on low for 4-5 hours.

Steps:

• 1. Spray small to medium non-stick skillet(one that has a lid) with Pam. Heat to med/hi heat. Place cubed steak in heated pan, lightly brown on each side. Mix soup and 1/2 soup can of water. Pour over steak. Reduce heat to simmer, and cook at least 1 hour, covered. Check/stir as needed--the smell is so wonderful, you will have to peek!
• 2. Meat will be fall-apart tender, with a rich brown gravy. I serve with mashed potatoes or rice, baby lima beans, fresh sliced tomatoes....and have a very happy husband!

Steps:

• Preheat oven 200 degrees.
• Flour and brown steaks in a small amount of oil in skillet.
• Place steaks in 8x12 casserole.
• Add mushroom soup, water, and onion to meat drippings in skillet in which meat was browned.
• Simmer together and add kitchen bouquet, Pour over steaks and bake covered for 2 hours.