If you’re looking for a simple method for how to cook cubed steak in oven without searing, you’re in the right place. Cubed steak can become wonderfully tender in the oven, even if you skip the initial searing step. This approach saves time and minimizes mess while still delivering a flavorful, satisfying meal.
This guide will walk you through the entire process, from selecting the right cut to serving a perfect dish. You’ll learn why skipping the sear works, what ingredients help with tenderness, and the exact steps to follow.
How To Cook Cubed Steak In Oven Without Searing
This primary method centers on braising, which uses moist heat to break down the steak’s connective tissue. By cooking the steak slowly in a flavorful liquid inside a covered dish, you achieve tenderness without needing a skillet at all.
Essential Ingredients And Tools
Gathering your items before you start makes the process smooth. Here is what you will need.
Ingredients For Basic Oven-Braised Cubed Steak
- 4 pieces of cubed steak (about 1.5 to 2 pounds total)
- 1 tablespoon of vegetable oil or olive oil
- 1 large onion, sliced
- 2 cloves of garlic, minced
- 2 cups of beef broth (low-sodium is best)
- 1 can (10.5 oz) of cream of mushroom soup
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of paprika
- Salt and black pepper to taste
- Optional: sliced mushrooms, carrots, or potatoes
Necessary Kitchen Tools
- A 9×13 inch baking dish or a similar sized oven-safe casserole dish
- Aluminum foil or a tight-fitting lid
- Mixing bowls and whisks
- Measuring spoons and cups
Step-By-Step Cooking Instructions
Follow these numbered steps for the best results. The key is patience and keeping the dish covered.
- Preheat your oven to 325 degrees Fahrenheit. This lower temperature is ideal for slow, gentle cooking.
- Prepare the baking dish by lightly greasing it with a little of the oil. This prevents sticking.
- Season the cubed steaks generously on both sides with salt, pepper, and paprika. You can pat them dry first with a paper towel for better seasoning adhesion.
- Arrange the sliced onions and any other optional vegetables in the bottom of the baking dish. Place the seasoned cubed steaks on top of the vegetable layer in a single layer.
- In a mixing bowl, combine the beef broth, cream of mushroom soup, minced garlic, and Worcestershire sauce. Whisk until the mixture is mostly smooth.
- Pour the liquid mixture evenly over the steaks and vegetables in the dish. The liquid should come about halfway up the sides of the meat.
- Cover the baking dish tightly with aluminum foil or its lid. This step is crucial—it traps steam and ensures the meat braises properly.
- Carefully place the covered dish in the preheated oven. Bake for approximately 1 hour and 30 minutes.
- After the time is up, carefully remove the dish from the oven. Check for tenderness by piercing a steak with a fork; it should be very tender.
- For a thicker gravy, you can remove the steaks and vegetables and simmer the liquid on the stovetop for a few minutes, or mix a slurry of cornstarch and water and stir it in.
Why Skipping The Sear Works For Cubed Steak
Cubed steak is pre-tenderized, meaning it has been mechanically pounded with blades to break down its fibers. While searing adds flavor through the Maillard reaction, it’s not strictly necessary for tenderness with this cut.
Braising in the oven provides several advantages. The enclosed, moist environment prevents the lean meat from drying out. The long, slow cooking time allows the connective tissues to dissolve completely, resulting in a fork-tender texture. The flavors from the broth, soup, and seasonings have ample time to penetrate the meat thouroughly.
Key Factors For Tender Oven-Cooked Cubed Steak
Understanding a few core principles will ensure your success every time you cook cubed steak this way.
Choosing The Right Cut Of Meat
Not all cubed steak is identical. It is typically made from top round or top sirloin. Look for steaks that have an even thickness and a uniform pattern of tenderizing marks. Avoid pieces with excessive ragged edges or that look overly processed, as they may fall apart during cooking.
The Role Of Liquid And Fat
The cooking liquid is essential. It transfers heat evenly and carries flavor. Using a combination like broth and soup adds both depth and a velvety texture. A small amount of fat, from the oil or within the soup, helps carry flavors and contributes to a richer final gravy.
Importance Of Low Temperature And Covered Cooking
Cooking at a high temperature without searing would simply toughen and dry out the meat. A low oven temperature, around 300 to 325°F, allows the collagen in the meat to melt slowly into gelatin. Covering the dish is non-negotiable; it maintains a humid environment and prevents evaporation that could lead to dry meat.
Flavor Variations And Recipe Ideas
The basic recipe is highly adaptable. Here are some popular ways to change the flavor profile.
Onion Gravy Cubed Steak
Focus on a rich, onion-forward gravy. Use two large onions, thinly sliced. Substitute the cream of mushroom soup with an additional cup of beef broth and a packet of dry onion soup mix. The result is a savory, classic dish with deep onion flavor.
Italian-Style Braised Steak
Give the dish a Mediterranean twist. Use a can of diced tomatoes with their juices instead of cream soup. Add dried oregano, basil, and a pinch of red pepper flakes to the liquid. You can also include bell peppers and zucchini with the onions.
Simple Seasoned And Baked Cubed Steak
For a plainer option, skip the creamy gravy. Season the steaks well with salt, pepper, garlic powder, and onion powder. Place them in the dish with a half-cup of broth or water, cover, and bake. The result is a versatile meat you can use in sandwiches or served with a side of pan juices.
Common Mistakes To Avoid
Steering clear of these errors will improve your outcome significantly.
Using High Oven Temperatures
As mentioned, a high heat will cause the muscle fibers to contract quickly and squeeze out moisture. Always stick to the recommended low-and-slow temperature range. If you’re short on time, it’s better to use a pressure cooker than to raise the oven temperature.
Not Covering The Baking Dish Properly
A loose foil cover or a vented lid will let too much steam escape. This can cause the liquid to reduce too quickly and the meat to become dry. Ensure the foil is sealed tightly around the edges of the dish to create a good seal.
Overcrowding The Baking Dish
If the pieces of steak are piled on top of each other, they will steam unevenly. Arrange them in a single layer, even if it means using a second baking dish. Crowding is a common reason for uneven cooking.
Serving Suggestions And Side Dishes
A well-chosen side completes the meal. Consider these classic and easy options.
- Mashed Potatoes: The ultimate partner for soaking up the rich gravy.
- Buttered Egg Noodles: A simple, comforting base that pairs perfectly.
- Steamed Rice: White or brown rice works well to absorb the sauce.
- Green Vegetables: Try green beans, roasted broccoli, or a simple garden salad to add freshness and color.
- Biscuits or Dinner Rolls: Perfect for sopping up every last bit of flavor from your plate.
Storage And Reheating Instructions
Leftovers store very well. Allow the steak and gravy to cool completely, then transfer to an airtight container. It will keep in the refrigerator for 3-4 days.
For reheating, gently warm portions in a covered saucepan over low heat on the stovetop, adding a splash of water or broth if the gravy has thickened too much. You can also reheat in the microwave using a covered microwave-safe dish, heating in 60-second intervals and stirring in between.
Frequently Asked Questions
Can You Cook Cubed Steak In The Oven Without Any Liquid?
It is not recommended. Cubed steak is lean and will very likely become tough and dry if baked without a braising liquid. The moisture is essential for the tenderizing process when you are not searing first.
What Is A Good Substitute For Cream Of Mushroom Soup?
You can use cream of onion, cream of celery, or a golden mushroom soup. For a from-scratch option, make a simple white sauce with butter, flour, milk, and sauteed mushrooms. Alternatively, just use an extra 1 to 1.5 cups of beef broth mixed with a tablespoon of cornstarch for thickening.
How Long Does It Take To Bake Cubed Steak At 350 Degrees?
At 350°F, the cooking time will be slightly shorter, approximately 1 hour to 1 hour and 15 minutes. However, the slightly higher temperature increases the risk of the meat toughening, so 325°F is generally the better choice for guaranteed tenderness.
Can I Add Potatoes And Carrots To The Same Dish?
Yes, this makes a complete one-pan meal. Cut root vegetables into small, even pieces so they cook through in the same time as the meat. Place them in the bottom layer or around the sides so they are submerged in the cooking liquid.
This method for how to cook cubed steak in oven without searing is a reliable path to a tender, flavorful dinner. By focusing on gentle braising, you can create a comforting meal with minimal active effort. Remember to choose good quality meat, keep the temperature low, the dish covered, and let the oven do it’s work.