Cajun Seven (7) Steak

6 servings Prep: 15 m Cook: 1 h 15 m Total: 1 h 30 m Intermediate
4.8/5 (4)
Cajun Seven (7) Steak
A common Cajun dish is smothered 7 steaks. Cooked very simply with very browned onions, garlic, bell pepper, and generally served with hot cooked rice. The seven-bone or center chuck gets its name from its bone, which is shaped like the number seven. This steak lends itself well to braising. Many large supermarkets no longer offer the bone-in seven steaks; only the local slaughter houses offer these.

Ingredients

6 servings
  • 2 seven steaks
  • 1 large onion sliced in rings
  • 1 medium bell pepper (optional)
  • 1/2 cup canola or olive oil
  • 2 tsp salt or more to taste
  • 1 tsp black pepper
  • 1/2 tsp red pepper or cayenne
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 to 3 pods garlic (optional)
  • 1 1/2 cup or more beef stock (beef bouillon and water)

Step-by-Step Instructions

  1. Wipe the steaks dry and season the seven steaks with salt, black pepper, cayenne, garlic and onion powder or use any type Cajun seasoning combination.
  2. In a cast iron skillet, heat the oil over medium-high heat, add the steaks and brown the meat on both sides, about 3-4 minutes per side until a deep brown crust forms.
  3. Remove the meat from the pan after browning; add the sliced onions, bell pepper and garlic; sauté until the onions are soft and starting to caramelize, about 8-10 minutes.
  4. Return the steaks to the skillet and add beef stock or water. There should be enough stock or water to cover the meat mixture. Stir to blend and then bring the mixture to a boil. Reduce the heat to simmer.
  5. Cover and cook approximately one hour or until fork tender. The water will reduce and the result will be a light brown oniony gravy. If the gravy is too thin, move the lid on the skillet and allow some steam to escape thereby reducing the thinness of the gravy. Serve the gravy and meat over rice or creamed potatoes with sweet petit pois peas and sliced cabbage slaw.

Common Problems and Solutions

Q: Where can I find seven steaks if my supermarket doesn't carry them?

A: Try local butcher shops or slaughter houses, as they're more likely to carry bone-in chuck cuts. You can also ask your butcher to cut center chuck steaks with the bone in. If unavailable, substitute with chuck roast cut into thick steaks or bone-in short ribs.

Q: Why is my gravy too thin?

A: If your gravy hasn't thickened enough after the hour of cooking, partially uncover the skillet to allow more steam to escape, or remove the lid entirely and simmer for an additional 10-15 minutes until it reaches desired consistency.

Q: Can I make this without the cast iron skillet?

A: Yes, any heavy-bottomed pot or Dutch oven will work. The key is having a pan that distributes heat evenly and can go from stovetop browning to covered braising.

Tips and Techniques

Take time to properly caramelize the onions after browning the meat—this creates the rich, sweet base for your gravy. Don’t rush this step; the deeper the color on your onions, the better your final dish will taste.

Ingredient Substitutions

  • seven steak: chuck roast cut into thick steaks, bone-in short ribs, or round steak
  • beef stock: beef bouillon cubes dissolved in water, or even plain water
  • canola or olive oil: vegetable oil or bacon grease

Equipment Needed

  • Cast iron skillet or heavy-bottomed Dutch oven with lid
  • Tongs for turning meat

Historical Context

Smothered seven steak is a traditional Cajun way of cooking tougher, less expensive cuts of beef. The long, slow braising in liquid breaks down the connective tissue, creating tender meat and a flavorful gravy that stretches the meal when served over rice—an economical approach that’s been passed down through Louisiana families for generations.