Pan Seared Minute Steak
This easy, pan-seared minute steak recipe is topped with a simple onion gravy. Foolproof, budget-friendly, and on the table in under 20 minutes.
Servings 4 servings
Calories 325kcal
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.
Nutrition
Serving: 1serving | Calories: 325kcal | Carbohydrates: 2g | Protein: 32g | Fat: 19g | Sodium: 320mg | Potassium: 675mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 648IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 4mg | NET CARBS: 2g