A hearty and flavorful dish of tender beef steaks braised to perfection in a rich broth.
Preheat your oven to 300°F (150°C).
Preheating the oven ensures even cooking from the start.
Cut the beef steaks into 1/2-inch thick slices and season both sides with salt and pepper.
Seasoning the meat early allows the flavors to penetrate.
Place the flour in a pie pan. Dredge each steak slice in the flour, ensuring an even coating.
Shake off excess flour to avoid clumping.
Heat the bacon fat in a Dutch oven over medium-high heat. Once hot, sear the steaks on both sides until golden brown, about 2 minutes per side. Work in batches if necessary.
Searing locks in the juices and adds a rich flavor.
Remove the steaks from the pot. Add the beef broth and thyme, whisking to combine. Bring the mixture to a gentle boil.
Scrape the bottom of the pot to incorporate any browned bits into the broth.
Return the steaks to the pot, ensuring they are submerged in the broth. Cover and transfer the pot to the oven. Bake for 1.5 hours or until the meat is tender.
Check the liquid level halfway through cooking and add more broth if needed.
Serve the steaks hot with the broth spooned over. Enjoy your meal!
Garnish with fresh herbs for a vibrant presentation.
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