Baked Steak

0 Season [wprm-ingredient text="1 ½ lbs. cubed steak" uid="1"] with [wprm-ingredient text="1 ¼ teaspoons kosher salt" uid="3"] and [wprm-ingredient text="½ teaspoon black pepper" uid="2"] on both sides.
1 Heat [wprm-ingredient text="1 tablespoon extra virgin olive oil" uid="0"] in a large skillet or a saute pan. Make sure sides are deep since the entire mixture will be cooking in here.
2 Sear the cube steak over medium-high heat in the pan, browning on both sides.
3 Pull the steak from the pan, patting with a paper towel to soak up any extra oil.
4 Pour [wprm-ingredient text="½ cup red wine" uid="4"] into the pan and deglaze. Scrape any browned bits from the pan using a wooden spoon. Continue cooking until the wine has almost completely evaporated. 
5 Pour [wprm-ingredient text="4 cups beef broth" uid="6"] into the pan, and stir using the wooden spoon. Carefully place the cubed steak back into the pan, too. 
6 Bring the ingredients to a boil, then lower the heat to LOW and cover, letting the mixture simmer. You may also do this in the oven in an oven-safe container.
8 Let the mixture cook down until the pan gravy is thick and the steak falls apart easily when touched with a fork.
9 Serve over mashed potatoes (or rice) with plenty of the gravy and enjoy!