Non-VegetarianNevada Ranch Kitchen cuisine Main Course

Basin and Range Chuckwagon Steak

Name: Basin and Range Chuckwagon Steak
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Nevada Ranch Kitchen
Ingredients: 4 unit Beef sirloin steaks; 2 tsp Salt; 2 tsp Black pepper; 2 tbsp Vegetable oil; 2 tbsp Butter; 1 unit Yellow onion; 2 tbsp All-purpose flour; 1.5 cup Beef broth

A pan-seared, cast-iron cooked cut of beef finished with a peppery pan gravy, the kind of straightforward, hearty meal served to ranch hands after a day working cattle across Nevada's open range.

🇺🇸United States· Nevada

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 540 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Cast iron skillet

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 38
carbs: 8
protein: 40
calories: 540

Instructions

1
Sprinkle salt and pepper generously over both sides of the steaks.
2
Heat oil in a cast-iron skillet over high heat until it shimmers.
3
Brown the steaks 3-4 minutes per side for medium-rare. Transfer them to a plate and cover loosely with foil.
4
Add butter and onion to the same skillet. Cook until soft and browned.
5
Sprinkle in flour and cook for 1 minute while stirring constantly.
6
Whisk in beef broth and scrape up the browned bits. Simmer until it thickens into gravy.
7
Return the steaks and any poured-out juices to the skillet. Heat briefly until warmed through.
8
Serve the steaks with the onion gravy spooned over the top.

Chef's tips

Let the steaks come to room temperature before cooking. Do not move them in the pan until a crust forms.

Storage

Refrigerate leftover steak and gravy separately up to 3 days.

Reheating

Reheat gently in a covered skillet over low heat to avoid overcooking the meat.

Common mistakes to avoid

•Crowding too many steaks in the skillet, which steams the meat instead of searing it
•Cutting into the meat right away instead of letting it rest under foil