Chef John Folse's Smothered Seven Steaks

Smothered Seven Steaks
PREP TIME: 3½ Hours

COMMENT: In honor of Black History Month, I have recreated a traditional African American recipe that I learned to cook from the best African American cook in Louisiana, Mary Ferchaud. The name "seven steaks" comes from the bone, which is shaped like a 7.


  • 4 pounds seven steaks
  • 4 tbsps cooking oil
  • 1 cup chopped onions
  • ½ cup chopped celery
  • ¼ cup chopped red bell pepper
  • ¼ cup diced garlic
  • 1 quart beef stock
  • 2 tbsps Worcestershire sauce
  • ½ cup sliced green onions
  • ¼ cup chopped parsley
  • Louisiana Gold Pepper Sauce

In a 12-inch cast iron skillet, heat oil over medium-high heat. Add steaks and sear until golden brown. Remove and keep warm. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Return steaks to skillet and add stock and Worcestershire. Bring mixture to a rolling boil, reduce to simmer, cover and cook for approximately 2½ hours. Add green onions and parsley and season to taste using salt, pepper and Louisiana Gold. This dish is also excellent baked. Bake for 2-2½ hours at 375 degrees F. Serve over rice or mashed potatoes.