Ingredients:
1 (3 1/4 lb) boneless chuck steaks, cut 1 1/2 inches thick
2 tablespoons vegetable oil
salt & freshly ground black pepper, to taste
1/2 cup beef broth
2 teaspoons cornstarch
1 tablespoon cold water
Directions:
Preheat the oven to 325.
Place a large, ovenproof skillet, preferably cast iron, over medium-high heat.
Pat the meat dry, and lightly coat it with oil on both sides.
Place the meat in the hot pan and sear one side, until nicely browned, 2 to 3 minutes.
Turn, season with salt and pepper, and sear the second side, about 2 minutes.
Turn again, and season the second side.
Pour the broth into the pan and bring it to a boil.
Transfer the pan to the oven and cook, uncovered for 35 to 40 minutes for medium rare or 45 minutes for medium.
Transfer the meat to a cutting board.
Pour the broth into a small saucepan, and skim off the fat that rises to the surface.
Combine the cornstarch and water in a small dish.
Bring the broth to a boil over medium heat, and stir in the cornstarch mixture.
Whisk until the broth thickens slightly.
Taste and season with salt and pepper if needed.
Keep warm.
Slice the meat into long strips across the grain, arrange on warm platter, and moisten the meat generously with gravy.
Servings: 6-8
Time preparation: 5 min.
Time total: 55 min.