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Beef Chuck Strip Steaks
3 LBS beef chuck strip steaks (1" thick, 2 1/2" wide-across)
Dried steak seasoning mix (salt, black pepper, dill seed, coriander seed, red pepper & paprika)
In a large cast-iron skillet, place desired amount of olive oil and spread evenly (do not heat). Coat both sides of beef strip steaks and then flavor liberally with steak seasoning mix. Return strip steaks to cast iron skillet and let stand for about one hour. Preheat oven to 375-degrees F. Place cast-iron skillet containing steak into oven and cook for approximately one hour (turn once after twenty-five minutes of cooking time, and then again after another twenty-five minutes). Drain excess water from meat if needed, and cook an additional ten minutes.
Serving Suggestions (as pictured): Serve strip steaks with canned or fresh green vegetables and white rice or mashed potatoes.
*Recipe Source: Wilbert Alviso.
*Beef Chuck Strip Steak image (C) Shenanchie.
Beef Chuck Strip Steaks is featured in the Recipes-on-a-Budget Cookbook.
My husband Wilbert was a wonderful cook, rarely on the bad end of a culinary catastrophe. He not only made wonderful fare, he paid close attention to details such as garnishments and presentation. He came up with Beef Chuck Strip Steaks totally on the cuff: spontaneous inspiration turned into scrumptious cuisine. He never named his dishes, so I took the liberty of doing so.
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