Minute Steaks
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My minute steak recipe features lightly seasoned steaks, pan-fried and served in a savory gravy with caramelized onions. It’s a hearty, comforting dish everyone will love!
It doesn’t take much to convince my family to eat steak for dinner. If anything, it’s their favorite dish I make. However, even the staples can become redundant at times, so I’m always coming up with new ways to recreate our favorite dishes.
This time around, I’m bringing back a childhood favorite of mine: minute steaks! But not those flat, chewy, overdone minute steaks you may be thinking of. In culinary school, I learned that thin cuts like these are unforgiving- one extra minute and they’re tough. That’s why I tested multiple cuts and cooking times until I found a foolproof method to make sure these steaks were melt-in-your-mouth tender, while keeping a well-seasoned and lightly charred crust.
The best part? I paired these juicy steaks with a mouthwatering beef gravy that’s taken up a notch with a dash of cream and ultra-tender onions.
Table of Contents
Why use my method for cooking minute steaks
- Pure comfort food. Who can resist juicy, perfectly seasoned steaks served in a creamy gravy? I know I can’t!
- Budget-friendly, too! Like my homemade Salisbury steaks, this recipe is generous on the wallet.
- Actually ready in minutes. No tricks here! I timed this recipe every time I made it to make sure it would take less than 20 minutes.
Key ingredients
Find the printable recipe with measurements below.
- Minute steaks. You probably won’t see ‘minute steaks’ at the meat counter, so you’ll want to look for ¼-inch thick steaks, each about 5-6 ounces. I tested rump, sirloin, and round. Sirloin was the most tender, but round worked best when pounded super thin or marinated.
- Olive oil. Just a drizzle to help the exterior of the steaks get crispy. Unsalted butter also works.
- Kosher salt and black pepper. To taste.
- Red onion. Sliced thinly. I prefer red onions because they actually have the mildest onion flavor and caramelize best, but yellow or white onions also work.
- Beef broth. I prefer a low-sodium broth so I can add more salt to taste.
- Heavy cream. To add richness.
How to make minute steaks
Step 1- Prep. Pat the steaks dry and season with salt and pepper.
Step 2- Cook. Heat oil in a large skillet and sear the steaks for 1-2 minutes on each side (for medium-rare). Transfer to a plate and cover with foil to rest.
Step 3- Start the gravy. In the steak pan, reduce the heat, melt butter, and add onions. Cook until the onions soften.
Step 4- Thin out. Add the broth and simmer.
Step 5- Add cream. Stir in the cream while simmering, then taste and adjust seasonings as needed.
Step 6- Serve. Serve the warm steaks with the sauce.
Arman’s pro tips for success
- Are your steaks too thick? Lightly wrap them in plastic wrap and pound with a meat mallet until they’re ¼ inch thick.
- Rest the steak. Always let the steaks rest after cooking. Just two minutes under foil redistributes juices so they don’t dry out when you cut into them.
- Slice against the grain. This helps break down the tough muscle fibers, giving the steaks a more tender texture.
- Opt for grass-fed beef. I always try to pick grass-fed meat whenever possible, as I find it has a more meaty flavor, but this is definitely optional!
- Add mushrooms. Sauté a handful of white button mushrooms with the onions to add flavor and umami goodness.
What to serve with minute steaks
In my house, we always serve these steaks with cauliflower mashed potatoes to complement the gravy. Or, I’ll swap the potatoes for cheesy biscuits to soak up the sauce. I like to pair the richness of the steak with simple vegetables, like air fryer asparagus, to add some fiber.
Frequently asked questions
Minute steak is simply thin-sliced beef (from sirloin, rump, or round), while cube steak is mechanically tenderized, which is why it has small ‘cube’ marks. I tested both, and while cube steak works in this recipe, minute steak keeps a better crust and firmer texture.
Sirloin is my go-to- consistently tender and flavorful. Rump is meatier but firmer, and round is budget-friendly but needs pounding or marinating. When in doubt, I ask the butcher to thin-slice sirloin to 1/4 inch.
Yes! I’ve done it on both a grill pan and an outdoor grill. It’s still 1-2 minutes per side, but watch closely since the grill runs hotter.
In my testing, chewiness stems from three factors: cooking for too long, slicing against the grain, or using very lean cuts without tenderizing. Pounding thin or marinating helps, but slicing against the grain makes the most significant difference.
I don’t always tenderize my steaks, but if I’m concerned about overcooking, I will lightly pound them with a meat mallet. Or, I’ll marinate them in my 3-ingredient steak marinade.
Storage instructions
To store: Store the steaks and gravy in an airtight container in the fridge for 3-4 days.
To freeze: Let the steaks cool completely, then store in a freezer-safe container and freeze for 3 months.
Reheating: Microwave the steaks in 30-second intervals or reheat on the stovetop over medium-high heat for 2-3 minutes or until warm.
Pan Seared Minute Steak
Ingredients
- 4 minute steaks 5 to 6 ounces each, see notes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Onion gravy
- 2 tablespoons unsalted butter
- 1/2 small red onion diced
- 1/2 cup beef broth
- 1/2 cup heavy cream
Instructions
- Pat the steaks dry with a paper towel and season both sides with salt and pepper. Drizzle with one tablespoon of olive oil.
- Heat olive oil in a large skillet over medium-high heat. When hot, add the steaks and cook for 1-2 minutes per side for medium-rare.
- Transfer the steaks to a plate and loosely cover with foil to rest.
- While the steak rests, make the gravy. In the same pan with the remaining juices, reduce the heat to medium.
- Add the butter and onions. Cook for 4-5 minutes, stirring, until softened and golden. Slowly pour in the broth, scraping up the brown bits from the pan. Simmer until it reduces.
- Stir in the cream and gently simmer for 2-3 minutes, until the gravy is thick and silky. Taste and adjust with salt and pepper.
- Serve over the steaks.
Notes
- Steaks: Sirloin is best, but rump and roast also work.
- Leftovers: Keep in the fridge for up to 4 days or in the freezer for 3 months.
Looks very good. I have always thought that this would be tough. Fixed like this is the key to tenderness 💕💯💯💕🥰
Thank you
Thank you for the feedback Sue- Yes, we tested this over and over again to make sure it was never tough 🙂