Minute Steaks with The Best Gravy
Buttery, fork-tender steaks, simply seasoned with salt and pepper, pan-seared until golden and crisp, and then smothered in a savory, satiny gravy. You need 5 ingredients and about 20 minutes for this dish and everyone will be swooning like you worked all day.
Why did I call this the “best” gravy? Because it’s tastes like the infamous and beloved KFC gravy! It’s satiny, rich, and smooth, with nuances of sweet onion. And it’s made with 4 ingredients and ready in about 5 minutes! You’ll be making this gravy all the time – it’s excellent over all cuts of steak, burgers, pork, potatoes, pasta, and rice. Bookmark this one, for sure.
What type of steaks do you need? I used minute steaks, a thin-cut (usually 1/4-inch) cut of tenderized beef from the sirloin of a cow. I love them because they’re pretty lean, already ready to go, and they cook in a flash. That said, you don’t need the “exact same thing” to make this meal awesome. Cubed steaks also work (cubed steaks are often from tougher cuts of meat that are run through a meat tenderizer; you’ll notice the “cube pattern”).
But let’s not stop there. You can cook your favorite steak for this dish! Ribeye, T-Bone, NY strip, filet, even hamburger steaks and salisbury steaks made with ground beef. Anything goes here! Simply sear the meat the way you like it and smother it with gravy.
How should you serve your minute steaks with gravy? I served potatoes on the side – because I wanted the spuds to soak up some of that fabulous gravy. You’ll want this insanely easy, highly addictive sauce all day long. If you don’t do potatoes, consider bread, rice, or your favorite grain on the side.
Minute Steaks with The Best Gravy
Ingredients
- 4 4- to 5-ounce minute steaks from top round, or cube steaks (see notes above)
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil or olive oil
- 2 tablespoons butter
- 1/2 teaspoon onion powder
- 1 cup beef broth
- Chopped fresh parsley for serving, optional
Equipment
Instructions
- Season both sides of the steaks with salt and black pepper. Place the flour in a shallow dish, and the steaks and turn to coat (reserve 1 tablespoon of the dredging flour for the gravy).
- Heat the oil in a large skillet over medium heat. Shake the excess flour from the steaks and add them to the hot oil.
- Cook until the steaks are browned and crisp on both sides, about 2 to 4 minutes per side. Transfer the steaks to a plate.
- Melt the butter in the same skillet over medium heat. When the butter is bubbly, whisk in the remaining tablespoon of flour (the flour used to dredge the steaks) and onion powder. Whisk until smooth. Whisk in the broth and bring to a simmer. Simmer until the sauce thickens to a gravy consistency, whisking frequently. Season to taste with salt and black pepper.
- Return the steaks to the pan and simmer for 1 minute to heat through.