Proper Old School Braised Steak & Gravy

Proper Old School Braised Steak & Gravy

Presenter/Channel: Rick — Backyard Chef Referenced product: Worcestershire sauce (Henderson’s mentioned as an alternative)

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Ingredients

• Chuck steaks, ~1 inch thick (video shows 3 steaks)
• Carrots — peeled and diced (amount to preference)
• Onion — diced (amount to preference)
• Garlic — minced (amount to preference)
• Oil (for searing and sweating vegetables)
• Salt and freshly ground black pepper (to taste)
• Tomato paste — about 1 tablespoon
• Plain/all‑purpose flour — “a good couple of tablespoons” (approx. 2 Tbsp)
• Beef stock:
  • Oven/tray method: ~1.25 L (≈1 1/4 L) — video also mentions ~1.4 L in passing
  • Instant Pot method: ~750 ml (3/4 L)
• Worcestershire sauce (or Henderson’s as an alternative)
• Bay leaf

Serving suggestions: mashed potato, peas, crusty bread

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Equipment & preparation

• Heavy skillet or frying pan for searing (good heat to develop fond)
• Ovenproof tray (for oven method) or Instant Pot/pressure cooker with inner liner
• Spoon/spatula for deglazing/stirring
• Foil (to cover tray in oven method)
• Optional: use the Instant Pot “Sauté” function to reduce/thicken gravy after cooking

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Prep steps

• Peel and dice carrots; dice onion; mince garlic.
• Pat steaks dry and season both sides with a good amount of salt and pepper.

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Method — step‑by‑step

1. Sear steaks

   • Heat oil in a pan until hot. Sear steaks until a deep golden crust forms — about “a minute or so” per side for 1‑inch steaks. A strong sear is emphasized as the source of flavor.
   • Remove steaks and set aside.

2. Sweat and brown vegetables

   • Add a little more oil to the pan (doesn’t need to be screaming hot). Add diced onions and carrots.
   • Cook until getting a little golden; sprinkle a little pepper and only a tiny amount of salt. Cook a couple of minutes to release moisture.

3. Add garlic and aromatics

   • Add minced garlic; cook briefly — about 30 seconds.

4. Build the sauce in the pan

   • Stir in tomato paste (~1 Tbsp) and cook about 1 minute to remove raw taste.
   • Add flour (≈2 Tbsp) and stir through; cook briefly to form a roux.
   • Add beef stock (quantity depends on method: ~1.25 L for tray/oven, ~750 ml for Instant Pot).
   • Add Worcestershire sauce and a bay leaf.
   • Deglaze the pan, scraping up all the fond — this is key for flavor.

5a. Oven/tray braise (old‑school method)

  - Transfer seared steaks into the tray with the sauce so meat is surrounded by liquid.  
  - Cover with foil and braise in oven at 160–170°C for about 2½ hours.  
  - The oven will allow evaporation, so the gravy will reduce and thicken as it cooks.

5b. Instant Pot (fast braise) — Rick’s variation

  - Put some sauce in the Instant Pot liner, add steaks and remaining sauce/juices so steaks are mostly covered.  
  - Seal the Instant Pot (set to “Normal” pressure per presenter), pressure cook for 50 minutes.  
  - Natural release for 15 minutes, then release remaining pressure.  
  - Note: the Instant Pot retains more liquid so the gravy may be thinner.

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Finish and thicken sauce (if needed)

• If the gravy is thin after Instant Pot: use the Sauté function to reduce and thicken, or remove the gravy to a pan and simmer to reduce.
• Alternatively, adjust with additional roux or a cornstarch slurry if desired (not specified in the video).

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Plating / Serving

• Serve with mashed potatoes, peas, or crusty bread. Rick emphasizes the classic pairing with mashed potato and a beefy gravy.

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Chef tips & cautions

• Sear well: develop a deep, golden crust — this is essential for flavor.
• Cook tomato paste about 1 minute to remove the raw taste.
• Use only a little salt when sweating vegetables because overall seasoning will concentrate.
• Chuck is a tough cut but braising turns it “buttery soft” and flavorful — ideal for old‑school braises.
• Instant Pot vs oven: Instant Pot shortens time but retains more liquid; oven braise allows evaporation and a naturally thicker gravy.

  Safety note from presenter: don’t reach over a hot pan (he warns against doing what he did on camera).

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Common mistakes to avoid

• Skipping the sear (loses major flavor).
• Not cooking the tomato paste off (raw flavor).
• Over‑salting the vegetables early.
• Assuming Instant Pot will produce the same gravy thickness as oven — you may need to thicken afterward.

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Variations

• Cooking method:
  • Oven braise: 160–170°C, 2.5 hours, covered with foil (uses ~1.25 L stock).
  • Instant Pot: 50 minutes pressure cook + 15 minutes natural release (uses ~750 ml stock), then reduce/thicken gravy as needed.
• Worcestershire sauce: any brand acceptable; Henderson’s suggested as an alternative.

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Timings summary

• Sear steaks: ~1 minute per side (or until deep golden crust)
• Onions/carrots: a couple of minutes to color
• Garlic: ~30 seconds
• Cook tomato paste: ~1 minute
• Oven braise: 2½ hours at 160–170°C
• Instant Pot: 50 minutes pressure + 15 minutes natural release

That covers the cooking‑specific content from the video.