Braising is not typically a method that you think of when cooking steak. Yet a braised steak is a unique option for creating a tender and flavorful meal. The braising liquid coats the steak in a delicious sauce.Â
Unlike traditional braises that use a piece of meat requiring a long and slow cook, a steak needs to still be managed in a way where the temperature doesn’t go above the desired finish temperature. The steak is first pan-seared, then simmered in a camp oven as it braises.Â
The addition of the ingredients creates a delightful and flavorful sauce to be served with the steak. This recipe uses onions, garlic, mushrooms, and white wine, a classic combination. As you grow confidence these can be swapped out for other combinations.
Braised Steak Recipe
Ingredients
- 2 steaks
- 1 tablespoon all-purpose flour
- 1 tablspoon butter
- 3 tablespoons butter divided
- 1/2 small onion sliced
- 1 clove garlic minced
- 4 button mushrooms sliced
- 1/2 cup white wine (like Chardonnay)
- 2 sprigs thyme
- salt and pepper to taste
Equipment
- frypan
- camp oven
Directions
Steak
- Dust the steak in the flour.
- In a moderately heated frypan melt the butter. Add the steak and cook, flipping regularly, until lightly browned.
- Remove the steak from the frypan and rest.
Mushroom Braising Liquid
- Add the butter to the same frypan and melt.
- Add the onions and cook until transparent.
- Add the garlic and mushrooms then cook until the mushrooms are softened.
- Add the wine and thyme and bring to a simmer.
- Return the steaks back into the frypan. Immediately move the frypan to a camp oven or similar set at about 200 degrees F (93 degrees C).
- Leave the steak to simmer until cooked to your preferred doneness. As the camp oven is at a low temperature this may take up to 1 hour.
Nutritional Information
More Braised Recipes
Dutch Oven Main Dish
Asian Braised Beef
Dutch Oven Main Dish
Chinese Braised Pork Belly
Gas Stove
