Anne'S Baked Steak
A flavorful baked steak with a tangy Worcestershire and catsup glaze, topped with butter, perfect for hearty dinners and those who enjoy bold, savory flavors.
Ingredients
Instructions
- Mix Worcestershire sauce and catsup; spread on top of the steak.
- Add dots of butter on top of the glazed steak.
- Bake in a preheated 500°F oven for 30 minutes.
Tips & Substitutions
For the best flavor, allow the Worcestershire sauce and catsup to meld together for a few minutes before applying them to the steak. If you're looking for a different flavor profile, try substituting the catsup with barbecue sauce. Ensure your steak is at room temperature before baking for even cooking. Use a meat thermometer to check for doneness; a medium-rare steak should read 130°F.
Serving Suggestions
Slice the baked steak against the grain for tender portions. Serve it with mashed potatoes or steamed vegetables for a classic pairing. A fresh garden salad or roasted asparagus complements the dish beautifully. For a comforting meal, consider serving with Auntie Erma'S Raspberry Squares for dessert, creating a delightful end to your dinner.
Storage & Reheating
Store any leftover baked steak in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and place the steak on a baking sheet. Cover it with foil to retain moisture and heat for about 10-15 minutes, or until warmed through. Avoid microwaving, as it can make the steak tough.
Nutrition & Diet Analysis (per serving)
Each serving of Anne'S Baked Steak contains roughly 209 calories, with 3g protein, 15g carbohydrates, and 16g fat. Note that it is relatively high in sodium, at 555mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat?
Yes, while sirloin is recommended for its thickness and flavor, you can use other cuts like ribeye or flank steak. Just adjust the cooking time based on the thickness and desired doneness. Thinner cuts will require less time in the oven, so keep an eye on them.
What if I don't have Worcestershire sauce?
If you don't have Worcestershire sauce, you can make a substitute by mixing soy sauce, vinegar, and a bit of sugar to replicate the tangy flavor. Alternatively, a mix of balsamic vinegar and soy sauce can also work well. Just remember to adjust the quantity to taste.
How can I ensure my steak is juicy?
To keep your steak juicy, make sure not to overcook it. Use a meat thermometer to monitor the internal temperature and remove it from the oven once it reaches your desired doneness. Let the steak rest for 5-10 minutes before slicing to allow the juices to redistribute.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).