Slow Baked Steak
Everyone has their standard method of cooking a steak, usually I fry mine, some people grill them (or broil them), my mother-in-law* bakes them.
On New Year’s Day my she made steaks for 13 people by baking them! These are a definite crowd pleaser, and are much simpler than if you wanted to fry or grill that many steaks.
*(almost) mother-in-law, it might feel like it, but we aren’t married yet 
Now to make it perfectly clear, if you bake your steak it doesn’t taste the same. However different doesn’t mean bad! You won’t need a steak knife for these steaks, as they are cooked slower they are less tough and more melt-in-the-mouth. They taste more like roast beef.
Slow Baked Steaks Recipe
Cooking Time: 1 hour
- Sirloin Steaks, one per person
- 1 onion, sliced thinly, try not to break up the slices
- 1 mushroom per person
- 1/4 tsp of mustard, I used dijon
- 1/2 tsp of Worcester sauce
- Tin foil, to wrap each steak in
Prepare the tin foil by cutting sections big enough to wrap around each steak. Pre-heat the oven to 190 oC (375 oF).
In a frying pan brown the steaks for a minute each side on a high heat, then add some water, mustard and the Worcester sauce. Remove the steaks from the frying pan and place each on a sheet of tin foil.
Add the mushrooms to the liquid and leave to reduce, until thick. In the mean time top each steak with some sliced onion.
Once the sauce has reduced top each steak with some of the liquid and mushrooms.
Wrap each steak in the tin foil, using double folds at the edges to ensure the liquid can’t escape. Place on a baking tray and cook in the oven for at least 1 hour.
They are cooked if you can easily cut through the steaks. To serve I made turnip chips and added a side of green beans.
Somehow fried Steaks makes me think of a special Saturday night dinner, a romantic evening in, this steak is definitely for Sundays. It’s relaxing, easy, comfort food.
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January 11th, 2010 at 2:17 am
Awesome! I can’t wait to try this. I like the fact that you aren’t adding any more fat to the dish either. Looks delicious.
January 11th, 2010 at 7:06 am
My mom does the same thing with the steak, she says she likes how juicy they come out. I still have yet to try it.
January 11th, 2010 at 7:16 pm
I can imagine those mushrooms add such wonderful depth of flavor to the steak! Yum!
January 12th, 2010 at 7:09 pm
Interesting method — I like how tender the steaks are. Thanks for sharing!
January 12th, 2010 at 9:33 pm
Hi Dawn, the steaks were very tender. You could cut them with a fork!
January 12th, 2010 at 9:34 pm
Janice, you really should try it! It’s different but so good, really worth a go.
Kristi, I love that fact too, it’s much better than frying the steak in that regard.
April 19th, 2011 at 4:49 am
This was absolutely delicious. My husband actually said “best steak I ever had!” …made me smile from ear to ear. Thank you!
April 23rd, 2011 at 10:05 am
You are welcome Suboohi, glad your husband liked it, and that it made you happy!!
November 16th, 2011 at 12:15 am
Used striploin steak from Costco; my son says they look like a small roast. Used Weber Chigaco steak spice both sides. Painted canola oil on both sides. Used cast iron grill pan on electric burner on high. Did 1 minute then turned 90 degrees to get the cross hatch effect then turned over and repeated. Then I followed recipe with onion, mushrooms, dijon and worcestershire sauce. No water used a bit more worch. Served with heated up onion rings (not home-made) and a baked potato. Excellent and thanks for the idea. Usually grill outside but was cold and I wanted to stay warm. Hope I am not kicked out of the club! Ha ha.
A grill pan has raised edges about every inch and is not good for much else but they are around $30.00 for a good one and you will use it if you are in a cold climate!
Hippy Need Haircut … Baked Apples
December 31st, 2011 at 11:58 pm
Uhmmm……I was in such a hurry I didn’t pan fry first…..I let you know how it works….
January 1st, 2012 at 11:10 am
I think in this case the pan fry is just to brown it, and perhaps to give it a tad more flavour. However I am sure this will not make to much difference, it should still be great!
January 22nd, 2012 at 6:13 pm
Followed your instructions to the letter but unfortunatley the steaks turned out tougher than a pair of flip flops. Must have went wrong somewhere but can’t see where.
January 24th, 2012 at 12:23 pm
Hi Mike,
Sorry the recipe didn’t work out for you. What cut of beef did you use? I used Sirloin for this, and it should come out fork tender. This unfortunately isn’t the best method for cheaper cuts.
I guess it also depends on the amount of liquid you add or evaporates during cooking. I don’t add a lot of water but I made sure my packets were really tightly closed. If the steaks get too dry then they will get hard rather than tender.
I hope this helps!
Lauren
March 15th, 2012 at 2:09 am
Hi, Just wondering if this will work for round steak? Thanks.
March 15th, 2012 at 8:57 am
Hi Marree, I am not sure that would work – I haven’t tried though, but I think it might end up quite tough.
I would tend to do something more like braised beef with melting onions with this particular cut. A long slow cook with lots of liquid is probably your best bet.
Hope this helps,
Lauren
March 16th, 2012 at 10:22 am
Hi,
I just tried this method with a peri peri portugese BBQ marinade and it turned out great. Cooked it for 2 hrs on 130 degrees. I have not eaten steak (unless in a casserole and extreamly tender) since I was in year 8 and 13 years old. I am now 24 and I will definatly be making it a regular dish. I searched everywhere for the perfect way to oven cook steak and this is it. So THANKYOU
. Made me and my partner very happy.
Marree.