Swiss Steak in Oven Recipe - Southern Plate (2024)

FAQs

Does putting steak in the oven make it tender? ›

Cooking Steaks in The Oven: Baking

It is easy to make a mouth-watering, perfectly seared, and tender restaurant-quality steak in the oven. To achieve that crisp, caramelized outside, it is best to sear your steak on the stove first and then cook it in the oven.

What Is the Difference Between Salisbury Steak and Swiss Steak? A Salisbury steak is made from ground beef that's formed into a patty, and Swiss steak is actually steak. Additionally, Salisbury steak usually has a gravy that consists of beef broth, and Swiss steak is known for being cooked with tomatoes and onions.

Mist the rack with cooking spray. Pat the steak dry thoroughly with paper towels. Season generously all over with salt; sprinkle lightly with pepper. Place on the rack and bake until an instant-read thermometer stuck into the thickest part reads 120ºF for medium rare, 20 to 25 minutes (start checking after 15 minutes).

Fold foil over and seal it well to hold in the juices. Place the foil package in a large, shallow baking pan or roasting pan. Bake the steak and vegetables in the preheated oven for 1 to 1 1/2 hours, or until the chuck steak is very tender. Serve and enjoy.

Sear the meat before cooking it in the oven

This may change for the cut meat but, usually, searing the meat before putting it in the oven will help to keep the juices inside. If you are cooking a big piece of meat like roast beef or similar with sauce, make sure you pour some sauce in while cooking it to keep it juicy.

Rub steak with olive oil and season with salt and pepper. Transfer steak to the oven and roast for 10-12 minutes, or until desired doneness is reached. Let the steak rest for 5 minutes before slicing and serving.

Pick the right cut of meat: Swiss steak is traditionally made using a tough cut of beef, such as round steak. When slow-cooked, this meat gets really tender and juicy. Tenderize properly: Before cooking, tenderize the meat using a meat mallet to help break down the tough fibers and ensure a tender result.

We have the chuck eye, also known as the poor man's ribeye, on the menu. If you are a fan of cast iron cooking, a seared and well-seasoned steak, and lots of butter, this one is for you!

Swiss steak is an English dish consisting of sliced beef that is tenderized using a mallet or a Swissing tool that is then coated in flour and browned before braising with tomatoes, stock, onions, celery, and carrots. This dish is also sometimes called smothered steak.

How long to cook steak at 400 in the oven? ›

Baking a ribeye steak at 350°F typically takes 20-25 minutes for medium-rare, but exact timing varies based on steak thickness and desired doneness. Use a meat thermometer to ensure it reaches your preferred internal temperature: 130°F for medium-rare, 145°F for medium, and 160°F for medium-well.

Let it hang outside of the fridge for about 30 minutes while you preheat your oven. For thicker cuts of steak (like ribeye or filet mignon), 450° is your magic number. For thinner steaks, like flank and skirt, you're better off just using the broiler. —If you're using a skillet, get it HOT.

Covering dishes with aluminum foil during a bake helps lock in moisture. Loosely placing or tenting a sheet of foil over a dish can prevent the top from browning while the rest of your dish continues to bake.

To properly rest meats after cooking, you must wrap them. After a cut of meat is finished cooking, gently wrap it with aluminum foil in a tent-like fashion. This will keep the meat warm after it reaches its peak internal temperature while resting. Depending on the cut of meat, rest times will vary.

Put those lids to use when steaming for tender results without dryness. 4. Braising – another moist heat cooking method, braising is ideal for tougher cuts of meat that require moist heat over a longer period of time. Pop on a lid to trap in the moisture and you'll be rewarded with mouth-wateringly tender meat.