Best Oven Fried Ranch Steak Recipes

OVEN STEAK

Steps:

• Sprinkle both sides of the steaks all over with 1 teaspoon salt and 1/4 teaspoon pepper, then let sit out at room temperature for 30 minutes.
• Meanwhile, position a rack in the center of the oven and place a 12-inch cast-iron skillet on the rack. Preheat the oven to 450 degrees F.
• Carefully remove the hot skillet from the oven and add the steaks, making sure they are spaced apart, so they don't steam. Top each steak with 1 sprig of thyme, one-half sprig of rosemary and 1 tablespoon cold butter. Return the skillet to the oven and cook until the undersides of steaks are well browned, about 4 minutes.
• Carefully remove the skillet from the oven and flip the steaks using tongs, then continue to cook until desired doneness, about 2 minutes more for medium-rare and 3 minutes more for medium. Remove the steaks from the skillet and let rest 5 to 10 minutes before slicing and serving.

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)

Steps:

• Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
• Heat olive oil in a cast-iron skillet over high heat.
• Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
• Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
• Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
• Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

OVEN-FRIED RANCH DRUMSTICKS

Steps:

• Heat oven to 425°F. Line 13x9-inch pan with foil. Generously spray with cooking spray.
• In shallow dish, mix Bisquick mix, dressing mix (dry) and paprika. In another shallow dish, mix egg and water. Dip chicken into egg mixture, then coat with Bisquick mixture. Place chicken in pan.
• Bake 35 minutes. Turn; bake about 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (180°F). Serve with prepared ranch dressing.

CRISPY RANCH FRIES

Steps:

• Preheat oven to 450°. Arrange french fries in a single layer in a greased 15x10x1-in. baking pan. Sprinkle with 2 tablespoons dip mix; toss lightly to coat. Bake 15-20 minutes or until lightly browned., Meanwhile, in a small bowl, combine mayonnaise, ketchup and remaining dip mix. Serve with fries.

PAN FRIED & OVEN BAKED STEAKS

Steps:

• Pre-heat oven to 400*F. Place a rimmed sheet pan large enough for the steak(s) into the oven to warm. Remove steak(s) from the refrigerator. Allow to sit at room temperature for 15 minutes on a cutting board.
• Sprinkle on desired amount of garlic powder, salt & pepper to each side of the steak(s). Cover top with a piece of plastic wrap. Using a meat mallet (tenderizer), pound steaks to desired thickness (I like them about 3/4" - 1" thick, but thicker is fine -- just adjust cooking time).
• Heat a non-stick or cast iron skillet over medium heat on stove top.
• Once the pan is hot, add the oil and heat until the oil shimmers.
• Lay steak(s) into the skillet. Leave undisturbed for 1 minute. Lift the edges of the steak(s) and swirl the pan to allow more oil underneath, and let sit for 1 more minute. When nicely browned, flip over and repeat this process.
• Remove steak(s) from the skillet and place onto the warmed, rimmed sheet pan, insert a meat thermometer (not touching a bone if your steak(s) have one), and place into the oven to bake.
• Now it all depends on the thickness of your steak(s) to reach your desired doneness. Example: If I am making a 1" thick steak, I will let it bake for 5 minutes, then flip it over and cook for 4 minutes more (we like them pink inside). If mine are 1 1/2" thick, I will bake them for about 8 minutes, flip and do 6-8 minutes more. Just keep and eye on your thermometer and use your own judgement.
• While steak(s) are baking, sautee the sliced onion over medium heat in the same pan that you browned the steaks in, adding more oil if needed (but doubtful). Once onion slices are golden and softened, add the beef broth and simmer until you are ready to eat.
• When steak(s) are baked to desired doneness, remove to a platter and pour juices from the sheet pan into the Au Jus and mix well. Loosely cover the steak(s) with tin foil and let 'rest' for 10 minutes (this is a MUST). Again, pour collected juices from the platter (after the 'rest' period) into the Au Jus and stir.
• You can now serve and enjoy your steak(s) with the Au Jus, or you can thicken the Au Jus to make a gravy by combining 1/4 cup cold water and add 1 tablespoon of cornstarch. Slowly add the slurry to the pan of Au Jus while simmering to reach your desired thickness (you may not need all of it, so add just a bit at a time). Simmer 2 minutes and then serve.
• Enjoy!

OVEN FRIED DEER/BEEF CUBED STEAK

Steps:

• 1. Lightly season each side of cubed steak. Spray metal baking pan well with spray Pam to avoid meat from sticking to pan.
• 2. In two separate bowls, one with ranch dressing and one with Bisquick mix. Take one piece of meat at a time first coat each side well in ranch dressing. Then roll side to side in Bisquick. Immediately place on metal pan. Separating each piece.
• 3. Lastly, top each piece with Squeezed Parkay Butter. Bake uncovered in oven @ 375 degrees for 45 minutes.