I was looking for another recipe since the way I was making it the steak would sometimes be tough. Reduce heat to medium and add onion to pan. OVEN BAKED CUBE STEAK. Beef top sirloin steak recipes are a great way to incorporate a reasonable cut of steak, without sacrificing any flavor. The key to baking tender cube steak is to keep the pan covered TIGHTLY with foil or a tight fitting lid. Serves 8 to 12. I followed the recipe exact and like another reviewer said the breading looked like mush from the gravy and we found the taste was rather bland. Cubed steaks are coated in flour and pan-fried. My favorite recipe using cube steak is my Crock Pot Cube Steak in Gravy! In hot oil, brown cube steak for 2-3 minutes on each side or till just brown. We always want to go from zero to steak in as few steps (and dishes) as possible. Wonderful over mashed potatoes or rice. How To Cook Top Sirloin Steak In The Oven. Recipe for cooking steak in the oven! About Deanne Frieders. The simplest combo is olive oil, salt and fresh-ground black pepper, but feel free to add more herbs and spices. Since you’re likely spending a bit more on these cuts at the grocery store, you’ll want to make sure you don’t overcook all those extra dollars. Heat another tablespoon of clarified butter in the same pan over medium heat, then cook the mushrooms and onions together until soft, about 10 … I only made a couple of these cube steaks (with double the gravy), so one hour in the oven seemed like plenty long enough, and it was. It’ll take a few minutes longer if your steak is thicker (see this. will make this again. https://www.allrecipes.com/recipe/56970/comforting-cube-steaks Grilled Flank Steak with Lemon-Herb Sauce, Skillet Steak with Asparagus and Potatoes. Let it sear until the bottom is dark and charred, about 2 to 3 minutes. This goes great with mashed potatoes, green beans and sweet tea. I grew up on this recipe in Eastern KY. My Mother's secret, which she only shared with me, was to stir in a package of brown gravy mix 30 minutes before removing from oven. Once the oven is heated and the steak is at room temperature, it’s time to sear. Think ribeye, porterhouse, filet mignon and the like. Still confused? You don’t need a grill for this steak dinner, but you can still enjoy it outside! Have a whole tenderloin of ... for browning. Rare steak will feel wobbly, soft and a little squishy when pressed with your index finger. If working with a smaller skillet, you might have to work in batches. Go To The Recipe. Serve over rice or potatoes." this link is to an external site that may or may not meet accessibility guidelines. Remove pan from oven and place over high heat on stove. Pat it dry first. I leave them in serving sizes. The nutrition data for this recipe includes the full amount of the breading ingredients. Tender, tasty and goes perfectly with mashed potatoes! Carefully remove the skillet from the oven and add the steak to it. It’ll also only take you a few minutes; if you like your steak rare, you’ll essentially only be cooking the outside of the steak to prevent the inside from rapidly becoming gray and chewy. This helps the steak cook evenly. Drain on paper toweling. Here’s how to cook steak in the oven (and only the oven). You only want brown the outside of the meat and take up. 4 good sized cubed steaks 1 cup flour 1 pkg lipton onion soup mix salt pepper oil 1 Preheat oven to 350 Heat olive oil in large (cast iron works best)… Nutrient information is not available for all ingredients. Serve with noodles, baked potato, maybe rice. Being a Southern girl, I love just about anything "country-style" (fried and topped with gravy) and this did not disappoint. How To Cook Top Sirloin Steak In The Oven. I atleast doubled the gravy and added some water and milk as this was the way I would normally make my gravy. Little effort, HUGE pay-off. Other than that this recipe is fast becoming a regular in my household. Place the skillet you’re going to cook with in the oven while it preheats so it gets hot. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Let it rest for 5 to 10 minutes before serving or slicing against the grain, so it doesn’t get too chewy or tough. If you don’t have a meat thermometer, remove the steak after 3 or 4 minutes if you like it rare or 5 minutes if you prefer medium. Remove the steak from the oven when it’s about five degrees less than the internal temperature of your desired doneness: 120°-130°F for rare, 140°-150°F for medium or 160°-170°F for well done (if you insist). We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. 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