Mom's Round Steak Recipe {Oven Baked} (2025)

This easy recipe for Round Steak that’s Oven Baked is a tender round steak that is a great meal for any night of the week. Flavored and cooked slowly until it’s tender enough to pull apart with your fork. This recipe served with your favorite potato and with its own beef broth is pure comfort food.

Round Steak Recipe Oven Baked

If you are looking for easy-to-make and delicious steak recipes, then you are going to have to check out my recipe for Salisbury Steak, Grilled Ribeye Steak with a Greek Relish, and Easy Steak Skewers with a 30 minute marinade

What I love about this recipe

• It is a recipe that is passed down – tried and true. An old-fashioned round steak recipe that has survived generations
• This is an easy steak recipe to make
• A delicious steak recipe with gravy that is always a big hit

Are you ready to make the recipe? Let’s make sure you have all of the ingredients…

Ingredients

• 2 pounds of round steak
• salt and pepper
• bay leaves – bay leaves are very helpful in tenderizing dishes and add a subtle flavor as well
• butter – use unsalted butter in this recipe
• dry onion soup mix – this is a great shortcut and a wonderful packet of delicious seasonings for any beef recipe
• mushrooms – canned or fresh both work in this easy steak recipe

Equipment You’ll Need

• foil to cover the pan
• baking dish
• skillet – a cast iron skillet is ideal for frying steaks

How to Make Oven-Baked Round Steak

• If the steak is not in individual pieces – cut the steak
• *optional, but a good idea – Use a mallet to pound both sides of the steak – just enough to break up the muscle
• pour a scant amount of flour on a plate
• sprinkle about half of your salt and pepper on the flour and mix in with a fork

• use tongs to coat the steak on both sides with flour
• melt butter in a large skillet over medium-high heat

• brown steak on both sides
• place steak in a 9×13-inch pan

• add the mushrooms to the skillet and cook them until tender – about one 1-minute longer
• place mushrooms, scrapings, and any juice from the pan over the steaks

• Add water until it is about 1/4 inch deep in the pan

• place bay leaves in the water

• shake onion soup mix, plus the rest of your salt, and pepper over the steaks and into the water
• cover with foil
• bake at 325 degrees for 1&1/2 hours or until tender

Expert Tip

Cooking this steak low and slow is the key to making this a great cut of meat for your dinner

FAQs for Round Steak Recipes

How do you tenderize round steak?

• use a meat tenderizer to pound the steaks – just give each side a few whacks to break down the tough muscle fiber
• Marinade the steak for an hour or more – using acidic flavors like vinegar and lemon juice help to break down the proteins in the meat
• use salt – salt creates a natural brine for meat
• cook low and slow
• slice against the grain – to get the most tender cuts of meat for your mouth to chew on, slice pieces that cut the muscle fibers giving your mouth less of a workout

Can I substitute another cut of beef for a round steak?

Although they might be more expensive than the round cut, top round steak, chuck (or shoulder), New Youk Strip or even ground round can be substituted.

How do you use a Meat Mallet to tenderize steak?

Place your cut of beef evenly on your work surface and simply give it a few good pounds with the mallet. The mallet breaks up the fibers in the beef, making it easier to chew.

Great methods on how to tenderize steaks

• Anything that has acid like vinegar, soy sauce, Worcestershire sauce, lemon juice, or even Coca-Cola can break down proteins in the steak
• The ideal time to marinade a steak is for about two hours – anything longer than a day can have the reverse effect and toughen the meat
• Don’t forget salts and spices to help further tenderize and flavor steaks

What kind of skillet should I use to cook my round steaks in?

Cast iron skillets are best for cooking steak in. The cast iron retains heat well and will brown the steak more evenly.

How can I thicken the gravy for my round steak?

Thickening gravy is easy to do. Simply mix 2 Tbsp. of flour with 1 Tbsp. of water to make a paste. Whisk well to get any lumps out. You can add some of the warm juices from your steak to your flour mixture and whisk them well before adding the flour and water to the pan. This helps avoid lumps in your gravy. Finally, add the flour and water mixture to the pan of juices and boil until thickened.

Cornstarch is another thickening agent that you can use. Mix the cornstarch with water much like you would the flour before adding it to the pan of juices and cooking it to thicken. Be aware that cornstarch tends to thicken much more than all-purpose flour does.

What if I get lumps in my gravy?

If you get lumps in your gravy, simply place another pan on the stovetop, place a strainer over the pan and pour your lumpy gravy through the strainer. The strainer should catch any lumps while letting the thinned-out gravy through the holes.

What are some good side dishes that I can make to go with my steak?

• asparagus casserole
• mashed potatoes
• green beans
• corn on the cob
• mixed vegetables
• side salad
• warm bread
• creamed corn
• spaghetti salad

Storing and Reheating

Store leftover steak covered in the refrigerator for up to 3 days.

Reheating:

Oven – Method: Try to elevate the steak on a rack that is inserted onto a baking dish. This way air can circulate around the entire steak. Cook on low (about 300 degrees) until warmed through

Stove-Top Method: Add a little oil to a frying pan and cook over medium heat flipping often until meat is heated through

More Comfort Food Recipes to Try

Here’s a quick video to show you how I made this recipe:

Here’s the recipe for you…