Baked Steak With Pan Gravy

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 (3 1/4 lb) boneless chuck steaks, cut 1 1/2 inches thick
• 2 tablespoons vegetable oil
• salt & freshly ground black pepper, to taste
• 1/2 cup beef broth
• 2 teaspoons cornstarch
• 1 tablespoon cold water

Recipe

• 1 preheat the oven to 325.
• 2 place a large, ovenproof skillet, preferably cast iron, over medium-high heat.
• 3 pat the meat dry, and lightly coat it with oil on both sides.
• 4 place the meat in the hot pan and sear one side, until nicely browned, 2 to 3 minutes.
• 5 turn, season with salt and pepper, and sear the second side, about 2 minutes.
• 6 turn again, and season the second side.
• 7 pour the broth into the pan and bring it to a boil.
• 8 transfer the pan to the oven and cook, uncovered for 35 to 40 minutes for medium rare or 45 minutes for medium.
• 9 transfer the meat to a cutting board.
• 10 pour the broth into a small saucepan, and skim off the fat that rises to the surface.
• 11 combine the cornstarch and water in a small dish.
• 12 bring the broth to a boil over medium heat, and stir in the cornstarch mixture.
• 13 whisk until the broth thickens slightly.
• 14 taste and season with salt and pepper if needed.
• 15 keep warm.
• 16 slice the meat into long strips across the grain, arrange on warm platter, and moisten the meat generously with gravy.