Country Style Steak

Total Time:
3 hr 10 min
40 min
2 hr 30 min

4 to 6 servings

  • 2 pounds beef bottom round, trimmed of excess fat
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup all-purpose flour
  • 1/4 cup vegetable oil or bacon drippings
  • 2 cups chicken broth
  • 1 teaspoon dried thyme

Preheat the oven to 300 degrees F.

Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside.

Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

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4.9 96
Very nice! For those of you looking for more gravy, ad a cup of cabernet to the broth. Think "Beef Burgundy!" I'm making this, again, tonight. Wish I'd thought to buy mushrooms but I think I'm going to carmalize onions to go over the top. But ... i'm just realizing I'm out of those, too! Darn it! Well, this is wonderful on its own. item not reviewed by moderator and published
This works great with a pork loin, too! item not reviewed by moderator and published
we made this exactly as written -- absolutely amazing!! item not reviewed by moderator and published
I use 1 can (4oz) of Giorgio Chunky Style Portabella mushrooms and a vidalia onion, quartered, before putting in the oven. item not reviewed by moderator and published
This was the best country style steak I have ever made! My husband loved it, too. It was very easy to prepare. Thanks Alton! item not reviewed by moderator and published
Outstanding. I had 3 lbs of beef, so I upped the broth to 2 cans, and we had plenty of gravy to spare. Flavorful, and we didn't need a knife to cut the meat. Definitely a do-again. item not reviewed by moderator and published
Has become one of my family's favorites! item not reviewed by moderator and published
I have made this several times. It is a very tasty recipe and easy to make. I use a 10 inch cast iron skillet and make for 2 people. I tend to use more chicken broth than called for to make a gravy. I have also cooked this on the stove at low heat for 2 hrs, covered. item not reviewed by moderator and published
What could possibly be better than this dish? You get home from work, put it together in no time, use one pot, put it in the oven and go sit on the deck and have a glass of wine while it cooks. In two hours you have something so good you'll smack your lips. At least that is what my husband did and then he declared it the best country style steak ever. It is perfect. Thank you chef. We have been fans for years and never disappointed. I served it over white rice with snow peas. I lucked up and got the cubed steak buy one get one free, so I went back to the grocery store and stocked up for future country style steak. item not reviewed by moderator and published
Simple and tasty. I love the fact that I can brown and braise in a single pan, and the gravy came together beautifully for me. I used some sprigs of fresh thyme instead of dried, which gave it a great flavor and was easy to fish the springs out before service. My toddlers and teen loved the steak, and my husband said it was the most tender cube steak he's ever eaten. Definitely going to add this to my usual dinner rotation. item not reviewed by moderator and published

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