Minute Steak Recipes

This Tender Cube Steak is smothered in a delicious brown gravy with onions and pan fried on the stove top or in the Slow Cooker! Serve this over mashed potatoes with cornbread, roasted green beans or carrots!

I had to laugh when I sent my husband to the store for some ground beef and he came home with cube steak. Not exactly the same thing, but it was definitely a happy accident. Although I love making hamburger steaks, sometimes it’s more fun to switch things up.

This recipe is a great way to change things up and is a bit easier than my Chicken Fried Steak recipe because there’s no breading involved. (Although the seasoning on this steak is going to WOW you!)

Tenderize the cube steaks until about 1/2 inch thick. Rub with seasoning mix and then with flour.

Set the steaks aside on a plate. Melt butter in the skillet over medium heat and use a silicone spatula to “clean” the bottom of the pan with the fond. (The fond is what is leftover in the pan from searing the meat and adds good flavor to the gravy.)

Add onions to the butter and toss to coat. Sauté for 15-20 minutes, until reduced to desired size/texture. (I like mine to cook until almost caramelized.)

Add the steaks back to the pan and spoon gravy over the top. Simmer, partially covered, for 5-7 minutes or until gravy is thick and meat is to your desired level of doneness. Serve with mashed potatoes and buttermilk biscuits.

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

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Minute Steak with Brussel Sprouts

Enjoy delicious minute steak that’s so quick and easy to whip up and it’s made wholesome with a side of tasty Brussel sprouts!

Prep: 5min

Total: 20min

Serving Size: 1

Nutrition Facts: calories 411 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 26 grams fat, Fiber 5 grams fiber, Protein 30 grams protein, Saturated Fat 9 grams saturated fat, servingSize 1, Sodium 1089 milligrams sodium, Sugar 4 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 14 grams unsaturated fat

Ingredients:

• 2 minute steaks, around 6 oz each and ¼-inch thick
• ¾ lb Brussel sprouts, halved
• 2½ tsp olive oil, divided into 2 equally
• ½ tsp salt
• ½ tsp pepper, divided into 2 equally
• 1 tbsp balsamic vinegar
• 2 tsp freshly chopped parsley
• ¾ tsp adobo all-purpose seasoning (can be substituted with any of your favorite seasonings)

Instruction:

1. Add half of pepper, parsley, and adobo seasoning to a bowl and mix well, then season minute steaks evenly, pressing into the meat.
2. Heat a skillet over medium heat and add half of olive oil. When the oil is hot and shiny but before it smokes, swirl to coat the skillet then add Brussel sprouts with cut-side facing down. Let them cook for 5 to 8 minutes without touching to caramelize and develop a nice sear.
3. Add salt and half of pepper to the skillet and stir to mix the Brussel sprouts and sauté them so that they are browned all over, for another 5 to 8 minutes. Remove skillet from heat, then stir in balsamic vinegar. Transfer to serving plate after it’s fully mixed in well. Use a paper towel to clean the skillet.
4. Add remaining olive oil to skillet over high heat and wait until it smokes. Add steaks and sear for 1 minute until you see a pink steak juice at the top, then flip and reduce heat to medium-high and cook the other side for another minute. Transfer to serving plate.
5. Serve with sweet soy glaze or any of your favorite sauces and enjoy!

Cube Steak Recipe

This Tender Cube Steak is smothered in a delicious brown gravy with onions and pan fried on the stove top or in the Slow Cooker! Serve this over mashed potatoes, noodles, or rice, with roasted green beans or carrots!

Prep: 15min

Total: 45min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 538 kcal, Carbohydrate 18 g, Protein 38 g, Fat 35 g, Saturated Fat 14 g, Trans Fat 1 g, Cholesterol 145 mg, Sodium 1102 mg, Fiber 1 g, Sugar 3 g, unSaturated Fat 17 g, servingSize 1 serving

Ingredients:

• 4 cube steaks
• 3 Tablespoons flour
• 2 Tablespoons olive oil
• 3 tablespoons cold unsalted butter (separated)
• 1 teaspoon brown sugar
• 1/4 teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon chili powder
• ½ teaspoon paprika
• ¼ cup cold water + 3 tablespoons corn starch
• 1 cup chicken broth
• 1 cup beef broth
• 1 beef bouillon cube (or tsp better than bouillon)
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 ½ teaspoons Worcestershire sauce
• 1 large yellow onion (sliced into ½ inch strings)

Instruction:

1. See notes section below for Slow Cooker instructions.
2. Seasoning Prep: Combine the meat seasoning mix and set aside.
3. Gravy Prep: Combine the cornstarch and cold water in a medium bowl and whisk until incorporated and smooth. Add 1 cup chicken broth, 1 cup beef broth, 1 beef bouillon, 1 tsp onion powder, ½ tsp garlic powder and 1 ½ tsp Worcestershire sauce. Whisk to combine and set aside.
4. Meat Prep: Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized.
5. Rub seasoning mix on each side of the steak, then rub with flour.
6. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear 2 steaks at a time for about 3 minutes per side. (Add a splash more olive oil if needed and adjust heat up or down slightly as needed as the steaks cook.) Set steaks on a plate to rest.
7. Leave the meat flecks in the pan, this is called “fond” and it will add flavor to the gravy. If you have any black/burnt areas, use a damp paper towel to carefully clean that out.
8. Melt 2 tablespoons butter over medium heat and use a silicone spatula to ‘clean’ the bottom of the pan. Add the onions and toss to coat. Cook the onions for 15-25 minutes, until desired consistency is obtained. I like mine very soft and reduced, almost caramelized. Be sure to stir them often as they cook.
9. Add the liquid gravy mixture and use a silicone spatula to clean the bottom and sides of the pan once again. Bring to a boil, then reduce to a simmer.
10. Add the steaks and any juices back to the pan and spoon some gravy on the top of each steak. Simmer with the lid partially covered for 5 minutes or so, until the gravy is thickened and the meat is cooked to your liking.
11. Optional: Remove from heat and melt 2 Tablespoons cold butter at the end for a silky, velvety finish. This is a technique that chefs use called “monter au beurre”.
12. Serve with mashed potatoes, buttermilk biscuits, and roasted carrots or green beans.

Crock Pot Minute Steak

This crock pot minute steak is super tender and delicious, it makes a great family dinner that takes little effort!

Prep: 20min

Total: 500min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 501 kcal, Carbohydrate 23 g, Protein 41 g, Fat 26 g, Saturated Fat 8 g, Cholesterol 123 mg, Sodium 1291 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 15 g, servingSize 1 serving

Ingredients:

• 6 minute steaks
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1 cup flour (all-purpose)
• 1 teaspoon sea salt
• 1 teaspoon paprika
• 1 package onion soup mix
• 1 teaspoon garlic powder
• 2 cups beef bone broth

Instruction:

1. Heat up cast iron skillet and add a little of the butter and olive oil (about 1 tablespoon each) to the skillet. Add more butter and oil as needed when browning the steaks.
2. Meanwhile, mix up the flour, sea salt, and paprika in a deep dish or pie pan. Coat the steaks in the flour mixture.
3. Brown the steaks for a couple of minutes on each side and then add them to the crock pot.
4. Add the garlic powder, onion soup mix, and bone broth to the top of the steaks. Set the slow cooker to low for 8 hours, or high for about 5-6 hours.
5. Serve with your favorite sides, like mashed potatoes, steamed veggies and side salad for a complete meal!

Minute Steak Recipe with BBQ Butter Sauce – Minute Steaks

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