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Miss Clark’s Baked Steak

This baked steak recipe is a simple recipe for cooking steak in the oven.  Six easy ingredients and some seasoning and 30 minutes later…baked steak!  The oven temperature is an estimate from some research I have done to convert generic term into current oven temperatures.  Keep in mind for food safety, the temp to cook steaks to is 145 degrees internally.  If you make this recipe, you might have to play around with the oven temps and times.

You might also ask, what are pan drippings?  Pan drippings are the fat and juice leftover from meat that is roasted.  It is used to make sauce and gravy.  Since most of us these days don’t have pan drippings on hand, the next best thing would be to add a little beef stock and a pat of butter to the pan.  The goal is to have some fatty liquid to baste the steak in at the end.

Recipe

Take a thick tender steak and rub on both sides well some salt and pepper.  Place in a pan and cover the top of steak with thin strips of onion and green pepper (best put through the meat grinder).  Over that put some thin slices of lemon.  Bake in rather a hot oven for twenty minutes.  Be sure to have some drippings in the pan.  Take out after the twenty minutes and add some ketchup or chili sauce mixed with a little cornstarch to thicken the gravy.  Place this around the steak then baste plentifully and place back in the oven for about ten minutes.

Miss A. Clark – 24 East Jackson Street, Tuscon, AZ – San Francisco Chronicle – 10 Oct 1920

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Miss Clark's Baked Steak

A recipe for baked steak from 1920

Course Main Course

Cuisine American

Keyword Steak

Prep Time 15 minutes

Cook Time 30 minutes

Servings 2

Ingredients

• 1 steak thick and tender
• 1 small onion sliced thin
• 1 small green pepper sliced thin
• 1 small lemon sliced thin
• salt and pepper to taste
• ketchup or chili sauce enough to cover
• 1 tbsp cornstarch mixed with ketchup or chili sauce

Instructions

1. Take a thick tender steak and rub on both sides well some salt and pepper. Place in a pan and cover the top of steak with thin strips of onion and green pepper (best put through the meat grinder).  Over that put some thin slices of lemon.

2. Bake in rather a hot oven (400-450 degrees) for twenty minutes.  Be sure to have some drippings in the pan.

3. Take out after the twenty minutes and add some ketchup or chili sauce mixed with a little cornstarch to thicken the gravy.  Place this around the steak then baste plentifully and place back in the oven for about ten minutes.

Recipe Notes

Instead of pan drippings, use beef stock and a little butter.  Make sure to cook steak to 145 degrees internally