It's Friday and with all that is happening with our economy and nation we needed a little treat. And you can't beat beef for less than 2 bucks a pound, which is if you don't have to spend an hour beating it to make it palatable. Not the case with Nebraska Steak.

Steak from Nebraska, sounds expensive you say. Well that's a bit of a misnomer. The name does not refer to the state that the beef used to roam. Instead it refers to the question I got from my Dad when I served this dish to him and Mom. He asked after a few bites, "Is this steak from Nebraska?" First of all, Dad is a "steak on the grill guy", so the thought of cooking it in an oven sounds like crazy town. Well until his comment, in our house we always called it "restaurant method" steak. This comes from how chefs will often finish a steak (or fish or whatever) in the oven so to control the amount doneness and the color of the outside of the meat. After that our family always calls this "Nebraska Steak"

For this dish we use boneless chuck roast, well marbled and at least 1.5 inches thick, thicker is better. Also the thickness needs to be consistent or it will not cook evenly. So when it is on sale, we rummage through the pile and find one or more with good proportions and thickness, cooked immediately or frozen this always turns out great. For most, the only way you will believe that a chuck roast can come out as tender and juicy as this is to try my Nebraska Steak recipe yourself.