There’s a reason this oven baked steak with brown gravy has stood the test of time — it’s the kind of meal that feels like coming home. Lean round steak is browned for that deep, savory flavor, then baked slow and easy in rich, homemade gravy until it’s melt-in-your-mouth delicious. It’s hearty, budget-friendly, and tastes just like Grandma used to make — proof that simple ingredients and a little love still make the best suppers.
When the weather turns cool and you’re craving something hearty, nothing hits the spot like oven-baked steak in brown gravy. This classic, old-fashioned recipe fills the house with the kind of rich aroma that makes everyone wander into the kitchen asking, “What’s for supper?”
Serving-size pieces of round steak are seared for flavor, then slow-baked in a savory gravy until every bite melts in your mouth. It’s simple, satisfying, and pure Midwestern comfort food — proof that the best meals never go out of style.
Trim any visible fat from the round steak and cut it into serving-size pieces. I usually cut it into pieces about the size of my hand.
Beef shrinks as much as 25% when it is cooked. A serving of beef for nutritional purposes is typically considered to be 3 ounces, cooked. That’s about the size of a deck of cards. For most of us, we are accustomed to eating considerably larger portions.
It pays to watch grocery ads when you’re shopping for meat. Most stores publish their weekly specials online, allowing you to plan ahead and stock up when prices drop. If round steak isn’t on sale, you can substitute cube steak, sirloin tip, or even chuck — they’ll all turn out tender and flavorful after baking.
It’s also important to wrap meat properly for the freezer. Here’s an excellent article on freezing beef and everything else — full of great tips
When I make this oven baked steak for our family, with six big men, I allow eight ounces of raw beef per person. That shrinks to about 6 ounces after cooking, so it is still a pretty generous portion, although I think the big boys might not agree! (No worries, I always make extra when I know they're coming! I'm a grandma, after all!)
This step is crucial to achieving a rich, flavorful brown gravy. Sear each piece of steak on both sides in a hot skillet with a bit of olive oil. Don’t hurry this part, and don’t crowd the pan — you’re searing, not steaming. You want a deep, golden brown crust on both sides.
I don't want to get too "sciency" with you, but browning does much more than make the meat look more appetizing. The caramelization that happens (thanks to the Maillard reaction) adds a deep, savory flavor that makes this dish irresistible. For the best results, don’t skip or rush this step. (I’ve always said the best cooks see their kitchens as both playground and laboratory!)
As each piece browns, “shingle” them in a roasting pan — arrange slightly overlapping like roof shingles. The fit can be snug; they’ll shrink as they bake and soon start to swim in that wonderful gravy.
Make the gravy in the same pan you used to brown the meat. Better Than Bouillon Roasted Beef Base is my go-to product for this oven baked steak recipe. I think it is by far the best product of its kind on the market! As you whisk the ingredients together, scrape up all the tasty brown bits from the bottom of the skillet and deglaze the pan.
Finally, pour every drop of that yummy mixture evenly over the meat and cover it up tightly. If your roasting pan doesn’t have a lid, cover it with heavy aluminum foil and crimp it snugly along the edges of the pan.
Slide the roaster into a low 275-degree oven and do something else while it bakes for 5 hours or so, filling your home with the most amazing aroma! Check it once or twice while it bakes, especially if your cover isn’t snug. Ensure the meat is nestled in the gravy, where it will become increasingly tender and flavorful.
Smother, cover and bake. Take a nap. That's it!
Baking time can vary due to the thickness and quality of the beef. You can lower the temperature to as low as 225 degrees and increase the cooking time. Uncover for the last 30 minutes or so if you want a little more brown on the edges of the meat.
If dinner is delayed, you can let this sit in the oven a little longer. Turn the oven temperature as low as it will go, usually around a food-safe 170 degrees. Keep it tightly covered. As long as the oven baked steak stays moist, it’s pretty forgiving.
When I want some company, an offer of what they call "GB's Farm Food" is always a good bribe. How do I know this? They bought me this sign, which hangs above my stove.🧡
Oven baked steak deserves mashed potatoes or noodles to enjoy the wonderful gravy! Watch for my homemade mashed potatoes recipe coming soon. In the meantime, here are some of our family's favorite recipes that I know you will enjoy!
🥔 Cheesy Potato Casserole: This is a cheesy potato casserole like the one served in a swanky old-school Nebraska steakhouse. It’s a hearty, super-tasty crowd-pleaser!
🧡 Dill Glazed Carrots: A beautiful, colorful side dish. Crisp-tender sliced carrots with the perfect amount of onion and dill in a slightly sweet, buttery glaze.
🍫 Snickers Salad: This recipe may be the original for a favorite Midwestern salad made with whipped topping, pudding, diced apples, and chopped Snickers bars. This "salad" could easily be a dessert.
🥐 Simple Yeast Bread Dough: A very basic, easy white bread yeast dough you can use in many ways. Make dinner rolls, breadsticks, and many other great breads.
This amazingly fork-tender beef makes its own gravy as it bakes! This recipe utilizes a less tender, less expensive cut of beef that often yields the best flavor when cooked low and slow.
If dinnertime is delayed, turn your oven to the lowest setting to keep warm. As long as the meat is kept moist, it's very forgiving.
If you liked this oven-baked steak recipe, you're my people! If you did, please share it on your social media accounts, such as Facebook, Instagram, Pinterest, and Twitter! It would sure tickle me, and I would be ever so grateful!
If you haven't already, please look for me on Facebook and Pinterest, where I will share easy, delicious, family-friendly recipes every week!
If you enjoyed a post, I'd love it if you would leave a ⭐⭐⭐⭐⭐ review or a comment. It really helps my little business. ❤❤
What comfort foods does your family enjoy? If you have one you're willing to share, please drop a line in the comments! (I live for comments-life behind the computer can be so lonely! I answer every single one personally!)
Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
Sign up for my newsletter and receive a free gift! A printable sign that would look great in your kitchen, framed above your sink, or just placed anywhere to remind us how lucky we are to have dirty dishes!
Sign up now!
What do you mean by shingle??
By shingle I mean arrange meat in pan overlapping a bit- think of shingles on the roof!! Sorry to be tardy in answering.
What is shingle the pieces?
That means arranging them in the pan slightly overlapping each other if needed so they fit. Like shingles on a roof. I guess I picked up that terminology during my years in food service! Hope you enjoy the recipe!
Is 4 oz of the beef base the correct measurement? It seems like a lot.
Yes, that;s what I used. It's quite a bit of meat!
I take it that it’s a power soup base?
Better Than Bouillon? It is labeled “beef base.” It comes in other flavors, chicken, ham, garlic and more. Sure, it can be used to make soup but it adds a lot of flavor to gravy, sauces, and even to rice or noodles. It has become indispensable in my kitchen! I hope you try it!
How many people will it feed
Four pounds of round steak will shrink and cook down to about 3 pounds or less. That is 48 ounces of meat. When I worked in food service we generally allowed 6 ounces for a serving of meat and that is a little generous. We are accustomed to the enormous portions restaurants serve, however. It all depends on the size and age of the diners and what you serve to accompany it! That's why I say "The recipe here would serve 8-10 hungry people or 5 teenage boys." 😉 If my feet were held to the fire I'd say plan on 8 servings. Hope that helps!!
[…] 5. Oven Baked Steak with Brown Gravy – GB’s Kitchen […]
Thanks so much for including me!
[…] Oven Baked Steak with Brown Gravy […]