Best Smothered Steak Strips Recipes

ONION GRAVY SMOTHERED STEAK

Steps:

• Pat dry steaks with paper towels; season steaks with garlic salt and pepper.
• Heat vegetable oil and 1 tablespoon butter in a large cast iron skillet over medium-high heat.
• Add steaks to the hot skillet and cook until browned and cooked to desired doneness; about 3 to 4 minutes per side for medium-rare steak. DO NOT crowd the skillet; cook two steaks at a time if skillet isn't big enough.
• Remove cooked steaks from skillet; set aside and keep covered.
• Set skillet back over medium-heat and melt remaining butter.
• Add in sliced onions and season with a pinch of salt; continue to cook for 10 to 12 minutes, or until onions are soft and caramelized. Stir frequently.
• Stir in minced garlic and season with Italian seasoning; cook for 10 seconds.
• Slowly add in beef broth and Worcestershire sauce; using a wooden spoon, scrape up the browned bits from the bottom of the pan. Bring mixture to a boil.
• Whisk in heavy cream and cook for 1 more minute.
• Reduce heat to medium-low; return steaks to the skillet and continue to cook for 2 more minutes, or until steaks are heated through, and sauce has thickened.
• Remove from heat.
• Garnish with parsley and serve.

SMOTHERED STEAK STRIPS

Steps:

• Toss steak strips with flour, salt & pepper; place in crock pot.
• Add onion, tomatoes, mushrooms , molasses, & soy sauce to the crock pot.
• Cover and cook for 8 to 10 hours on low.
• Add green beans if you'd like in the last 30~45 mins of cook time.
• This is great served over rice or noodles.

SMOTHERED ROUND STEAK

Steps:

• In a 3-qt. slow cooker, toss beef with flour, salt and pepper. Stir in all remaining ingredients except noodles., Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with noodles.

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.

SMOTHERED STRIP STEAKS

Steps:

• 1. Preheat your oven to 350 degree F. Mince your garlic, shallot or onions, and slice the mushrooms, set aside.
• 2. Salt and pepper your steaks.
• 3. In a large oven proof frying pan ( I use my iron skillet) add about 2 tablespoons of the oil and cook the steaks on medium high heat for about 6 minutes on each side.
• 4. Place the skillet in the oven and continue cooking till desired doneness.
• 5. Remove the steaks from the skillet and tent with aluminum foil to keep warm, while preparing the sauce. In the same skillet add another tablespoon of oil if needed. Add the mushrooms to the skillet and season with salt,and pepper.
• 6. Cook on medium high heat until mushrooms are tender. Stir in the onion, thyme, and minced garlic; cook until soft.
• 7. Stir in the Marsala wine scraping any pan drippings from the bottom of the pan. Add the Worcestershire sauce and cook over medium high heat until mixture is reduced to about 3/4 its original volume and then stir in the lemon juice.
• 8. Plate your steak and spoon sauce and mushrooms over your steak. Enjoy!

ONION AND PEPPER SMOTHERED ROUND STEAK

Steps:

• Combine the meat with the Essence and flour in a mixing bowl and toss to combine.
• Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes. Add 2 cups of the chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes. Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

SUNNY'S SMOTHERED RIB EYE STEAK

Steps:

• For the steaks: In a small bowl, combine the paprika, thyme, salt and a few grinds of black pepper. Sprinkle on both sides of the steaks and let rest at room temperature for up to 2 hours.
• In a large pan with straight sides, add the olive oil over medium-high heat. Add the steaks and sear on both sides until a deep golden color is on the bottom, 4 to 5 minutes. Flip and cook about 4 minutes more. Remove to a plate and cover with aluminum foil.
• For the gravy: Using kitchen twine, tie the thyme and rosemary together. In the same pan you seared the steaks in, add the herb bundle and the butter. Lower the heat to medium, melt the butter and then add the onions. Season with a pinch of salt and a grind or 2 of black pepper. Cook on medium heat until the onions are tender, about 5 minutes, and then add the garlic. When the garlic becomes fragrant, about 2 minutes, add the stone-ground mustard and beef stock. Stir to blend and then add the heavy cream. Taste and season with more salt, if needed, and raise the heat to a gentle simmer. Once the sauce has thickened to a gravy, lower the heat and stir in the sour cream. Add the reserved steaks back into the pan and bring to a simmer while spooning the sauce over the steaks. Cook this way until desired doneness; it should take only a minute more for medium-rare. Remove from the heat and allow to rest for 5 minutes before slicing. Place the slices on a serving plate and pour the gravy over the top.

SMOTHERED STEAK STRIPS

Steps:

• Toss steak strips with flour, salt and pepper; place in crockery pot. Add onion, tomatoes, mushrooms, molasses and soy sauce. Cover and cook for 8-10 hours on low. Add green beans 30-45 minutes before serving. Good served with rice.