Smothered Steak
Smothered Steak
Ingredients
For the Smothered Steak
- 4 shoulder steaks, or steak of your choice
- 2 teaspoons salt, to 3 teaspoons, optional
- 2 teaspoons black pepper, to 3 teaspoons
- 2 teaspoons garlic powder, to 3 teaspoons
- 2 teaspoons onion powder, to 3 teaspoons
- 1 teaspoon ground cumin, to 2 teaspoons
- 1 onion, whole, sliced
- 1 tablespoon all-purpose flour
- 2 cups beef broth, to 3 cups
- 2 rosemary sprigs
For Serving
- 4 cups white rice, cooked, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Season the shoulder steaks (or steak of your choice) generously with 2 to 3 teaspoons of salt (if using), 2 to 3 teaspoons of black pepper, 2 to 3 teaspoons of garlic powder, 2 to 3 teaspoons of onion powder, and 1 to 2 teaspoons of ground cumin. Massage the seasonings into the steaks to ensure they are well-coated.
⏱️ 5 min•🌡️ 350
- 2
Heat a large, oven-safe cast iron skillet over medium-high heat. Once hot, add the seasoned steaks and sear them for 3-4 minutes per side, or until a deep brown crust is achieved on both sides. Do not overcrowd the pan; sear in batches if necessary.
⏱️ 10 min
- 3
Remove the seared steaks from the skillet and set them aside on a plate. Keep any rendered fat in the skillet.
⏱️ 1 min
- 4
Add the 1 whole sliced onion to the same skillet. Cook over medium heat, stirring occasionally, until the onions have softened and become translucent, about 5-7 minutes.
⏱️ 7 min
- 5
Sprinkle the 1 tablespoon of all-purpose flour over the softened onions in the skillet. Stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux with the onion and pan drippings.
⏱️ 2 min
- 6
Gradually pour in 2 to 3 cups of beef broth, whisking constantly to deglaze the pan and prevent lumps. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
⏱️ 3 min
- 7
Add the same seasonings used for the steak (salt, black pepper, garlic powder, onion powder, and ground cumin) to the broth and onions mixture. Stir well to combine and taste, adjusting seasonings as needed.
⏱️ 2 min
- 8
Return the seared steaks to the skillet, nestling them into the sauce with the onions. Ensure the steaks are mostly submerged in the liquid.
⏱️ 1 min
- 9
Add the 2 rosemary sprigs to the skillet, tucking them into the sauce.
⏱️ 1 min
- 10
Cover the skillet tightly with aluminum foil. Transfer the skillet to the preheated oven and bake for approximately 2 hours, or until the steaks are fork-tender. (Note: Adjust cook time depending on the thickness of the steak; thicker cuts may require more time).
⏱️ 120 min•🌡️ 350
- 11
Carefully remove the skillet from the oven. Discard the rosemary sprigs. Serve the smothered steak immediately with cooked white rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Smothered Steak
For the Smothered Steak
- 4 shoulder steaks, or steak of your choice
- 2 teaspoons salt, to 3 teaspoons, optional
- 2 teaspoons black pepper, to 3 teaspoons
- 2 teaspoons garlic powder, to 3 teaspoons
- 2 teaspoons onion powder, to 3 teaspoons
- 1 teaspoon ground cumin, to 2 teaspoons
- 1 onion, whole, sliced
- 1 tablespoon all-purpose flour
- 2 cups beef broth, to 3 cups
- 2 rosemary sprigs
For Serving
- 4 cups white rice, cooked, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Season the shoulder steaks (or steak of your choice) generously with 2 to 3 teaspoons of salt (if using), 2 to 3 teaspoons of black pepper, 2 to 3 teaspoons of garlic powder, 2 to 3 teaspoons of onion powder, and 1 to 2 teaspoons of ground cumin. Massage the seasonings into the steaks to ensure they are well-coated.
⏱️ 5 min•🌡️ 350 - 2
Heat a large, oven-safe cast iron skillet over medium-high heat. Once hot, add the seasoned steaks and sear them for 3-4 minutes per side, or until a deep brown crust is achieved on both sides. Do not overcrowd the pan; sear in batches if necessary.
⏱️ 10 min - 3
Remove the seared steaks from the skillet and set them aside on a plate. Keep any rendered fat in the skillet.
⏱️ 1 min - 4
Add the 1 whole sliced onion to the same skillet. Cook over medium heat, stirring occasionally, until the onions have softened and become translucent, about 5-7 minutes.
⏱️ 7 min - 5
Sprinkle the 1 tablespoon of all-purpose flour over the softened onions in the skillet. Stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux with the onion and pan drippings.
⏱️ 2 min - 6
Gradually pour in 2 to 3 cups of beef broth, whisking constantly to deglaze the pan and prevent lumps. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
⏱️ 3 min - 7
Add the same seasonings used for the steak (salt, black pepper, garlic powder, onion powder, and ground cumin) to the broth and onions mixture. Stir well to combine and taste, adjusting seasonings as needed.
⏱️ 2 min - 8
Return the seared steaks to the skillet, nestling them into the sauce with the onions. Ensure the steaks are mostly submerged in the liquid.
⏱️ 1 min - 9
Add the 2 rosemary sprigs to the skillet, tucking them into the sauce.
⏱️ 1 min - 10
Cover the skillet tightly with aluminum foil. Transfer the skillet to the preheated oven and bake for approximately 2 hours, or until the steaks are fork-tender. (Note: Adjust cook time depending on the thickness of the steak; thicker cuts may require more time).
⏱️ 120 min•🌡️ 350 - 11
Carefully remove the skillet from the oven. Discard the rosemary sprigs. Serve the smothered steak immediately with cooked white rice.
⏱️ 3 min