Onion Gravy Smothered Steak - Old Fashioned Southern Recipe! (2024)

FAQs

How do you tenderize steak with onions? ›

Onion: The Natural Tenderizer

By simply dicing up onions into small pieces and mixing them with salt, chefs and home cooks alike can transform their steaks into mouthwatering delights. Onion juices act as a natural tenderizer, infusing the meat with both tenderness and an unmistakable onion flavor.

Gravy beef is a cut that comes from three main areas; the hind leg and the front leg (also known as shin) plus the neck area. It is rich in flavour and is traditionally used with the bone in for excellent stews and soups.

The timing. As a rule of thumb (for a steak 22mm thick) – cook 2 minutes each side for rare, 3-4 mins each side for medium-rare and 4-6 mins each side for medium. For well done, cook for 2-4 minutes each side, then turn the heat down and cook for another 4-6 minutes.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

Marinate with Acid

Not only does a tenderizing steak marinade imbue aromatic flavour, but the acidic ingredients in it also denature connective proteins in the meat. Regular or apple cider vinegar, wine or beer, lemon or lime juice, buttermilk or yogurt contain tenderizing acids.

Red-eye gravy is a gravy made from the drippings of ham fried in a skillet or frying pan. The pan is deglazed with coffee, giving the gravy its name, and uses no thickening agent. This gravy is a staple of Southern United States cuisine and is usually served over ham, grits or biscuits.

When you cook a roast, whether it's turkey, chicken, beef, or lamb, you should end up with plenty of browned drippings and fat from the roast when it's finished. The "drippings" are browned juices and fat. All of the flavor a gravy you make from the drippings comes from those browned bits.

The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.

How to get the perfect steak? ›

For a medium-rare steak, aim to remove the steak from the heat at about 130°F, about eight minutes total cooking. For a medium steak, 140°F is the sweet spot at a total of nine to 10 minutes cooking. A well-done steak will take about 12 minutes.

To achieve that crisp, caramelized outside, it is best to sear your steak on the stove first and then cook it in the oven. Cook your steak by searing it on the stove, then baking it in the oven on high heat, flipping your steak halfway through, and allow to rest before serving.

Sear the steaks for 2 to 3 minutes on each side. After the steaks are seared, put the pan directly into the oven and roast the steaks to a desired doneness using the timing suggestions in the chart below. Transfer the steaks to dinner plates or a platter, and let rest 5 minutes before slicing and serving.

Texas Roadhouse's Prime Rib Is Slow-Roasted To Excellence

The trick for most of Texas Roadhouse's steaks is quickly searing and grilling the meat to create flavorful crusts and help lock in moisture. The chain does nearly the opposite with its prime rib, cooking it slow and low to achieve delicious, meaty tenderness.

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

The proteolytic enzymes in onions react with the proteins in meat like beef, and this breaking down of the muscle fibers causes the steak to become more tender as a result. In order to achieve the desired chemical reaction, you should only use raw onions as they're the most enzyme-rich.