Gravy Steak
A hearty gravy steak featuring tenderized round steak topped with onion gravy mix, baked to perfection for a flavorful and comforting meal suitable for family dinners.
Ingredients
Instructions
- Preheat oven to 475°F.
- Sprinkle steak with tenderizer; let stand for 10 to 15 minutes.
- Sprinkle salt and garlic salt over the steak.
- Place gravy mix and slices of butter on top of the steak; wrap in aluminum foil.
- Bake for 25 minutes at 475°F.
- Reduce oven temperature to 375°F and bake for an additional 1 hour or until tender.
Tips & Substitutions
For a more tender steak, consider marinating it in a mixture of olive oil and vinegar for a few hours before applying the tenderizer. If you don't have onion gravy mix, you can substitute with homemade gravy or a mix of beef broth and sautéed onions. For added flavor, try sprinkling a bit of smoked paprika or adding fresh herbs like thyme on top before baking.
Serving Suggestions
Serve the gravy steak with creamy mashed potatoes or alongside roasted vegetables for a complete meal. A side of sautéed green beans or a fresh salad pairs nicely, providing a balance to the rich flavors of the dish. For an indulgent dessert, consider serving Homemade Strawberry Ice Cream after your meal.
Storage & Reheating
Leftover gravy steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also microwave it, covering it with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Gravy Steak contains roughly 15 calories, with 0g protein, 0g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 683mg per serving (30% 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 steak for this recipe?
Yes, while round steak is a great choice for its lean quality, you can use other cuts such as flank steak or sirloin. Just be aware that cooking times may vary depending on the thickness and tenderness of the cut you choose.
What can I do if I don't have aluminum foil?
If you don't have aluminum foil, you can use a baking dish with a lid or cover the dish tightly with parchment paper. This will help trap moisture and steam, keeping the steak tender as it bakes.
How can I tell when the steak is done cooking?
The best way to check if the steak is done is by using a meat thermometer. For medium-rare, aim for an internal temperature of about 135°F, and for medium, around 145°F. Remember that the steak will continue to cook slightly after removing it from the oven.
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).