Smothered Chuck Steak Electric Skillet Style Recipes

SMOTHERED STEAK SKILLET

Steps:

• Garlic Mashed Potatoes: Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and drizzle olive oil, just enough to coat.; wrap tightly.
• Roast in 400 degree F preheated oven for approximately 45 minutes or until soft. (This can easily be done in a toaster oven; watch carefully and will take less time.) Unwrap and let cool until touchable. Peel cloves and mash with potatoes when they are ready.
• Wash and rinse potatoes under cold water. In large sauce pot, bring potatoes to a slow boil for approximately 20 minutes. The exact time depends on the size of the potatoes used. For faster cooking, cut into smaller pieces. Remove from heat and drain in colander.
• In pan or bowl, combine potatoes, peeled and roasted garlic cloves and all other ingredients and smash with a potato masher; adjust milk and seasonings. Return smashed potatoes to low heat, if necessary to keep warm. (See my suggestion in description about a cast iron pan.).
• Sauteed Onions and Mushrooms: Melt butter in skillet over medium heat and add onions and seasonings. Saute and stir until lightly caramelized. Add sliced mushrooms and stir, as needed to avoid burning, until hot.
• Sirloin Steak Skillet: Grill steaks to desired degree of doneness; slice against the grain. Melt the slices of mozzarella cheese over each shingled steak. Top with onions and mushrooms, and serve with smashed potatoes on the side.

13 BEST BEEF CHUCK STEAK RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chuck steak dish in 30 minutes or less!

GRACE LOVE'S SMOTHERED STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine sea salt, garlic salt, black pepper, brown sugar, powdered honey, cayenne pepper, and red pepper flakes in a small bowl to make spice rub.
• Measure out 2 tablespoons of the spice rub and use to season steak on all sides.
• Heat oil in a large oven-safe skillet over medium-high heat. Add onions; cook and stir until they start to become translucent, about 3 minutes. Add bell peppers and mushrooms; saute until tender, about 3 minutes.
• Clear a space in the center of the skillet; add seasoned steak. Cook until surface of the steak starts to brown, 3 to 4 minutes. Flip steak. Pour water into the skillet and cover with aluminum foil.
• Transfer skillet to the preheated oven and cook until steak pulls apart when pierced with a fork, 45 minutes to 1 hour.

SMOTHERED STEAK

Steps:

• 1. I used an electric skillet for this dish. Add a little olive oil to skillet and brown steak on both sides. Add about 2 cups of water, celery and onion (you can add some sliced carrots too if preferred). Cover with lid and simmer on very low. On the electric skillet I turn the knob till the light just comes on, it will then cut off and on and as it simmers. Check skillet about every 30 minutes and turn steak and add more water if needed. When steak is done you want 2 cups of broth. Cook till will depend on thickness of steak. My steak was about 1-1 1/2" thick. Most any cut of steak will work.
• 2. Once steak is tender (I wanted mine to the shredded point) remove steak, veggie and broth. Melt 1/4-1/2 c of butter and add the same amount of flour to make a roux. Let flour brown just a little to remove the raw taste. Add broth back to pan and mix well and allow to thicken. Add steak back into gravy and I used a potato masher to "smash" my steak and shred it.
• 3. Serve over mashed potatoes, rice or bread for an open face steak sammie.

SMOTHERED STEAK DEEPLY SOUTHERN

Steps:

• In small bowl mix 4 seasonings.
• Place flour in a flat surfaced dish (save unused flour for smothering).
• Sprinkle front and back side of each steak piece and rub deep into groves of steak.
• Heat oil to medium high in skillet (cast iron is best).
• Dredge each piece in flour, press in with finger tips. Re-dredge in flour again and place carefully in hot oil for 1 minute and then turn back heat to medium.
• Fry steak 4-5 minutes on each side. Remove, drain on a separate plate.
• Remove all but 2-3 Tbs of oil, over medium high heat, sprinkle with 3 Tbs flour, whisking until well mixed and roux browns.
• Add water, bouillon cube and remaining seasoning. Mix until gravy begins to thicken slightly. Test taste for spice as this is the time to adjust (salt or water).
• Replace steak back in gravy and spread onion rings over the tops.
• Cover and simmer 30-40 minutes.