Minute Steaks with Garlic Cream Sauce

Juicy thin steaks, seared for 1 minute, and then smothered with a velvety, garlicky cream sauce.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword dinner, gluten free gravy, gravy, minute steaks, quick and easy, steak

Prep Time 10

Cook Time 5

Resting Time 30

Servings

Calories 475kcal

1/4 cup water
3 teaspoons cornstarch
2 teaspoons red wine vinegar or any vinegar
1/2 teaspoon baking soda
1 1/4 pounds thin-cut steak cut into 4 individual pieces (or purchase 4 thin-cut steaks, about 5 ounces each)
Salt and freshly ground black pepper
4 tablespoons butter divided
2 cloves garlic minced
1/2 cup heavy cream or half-and-half
Chopped fresh parsley for serving optional

In a zip-top bag, combine the water, cornstarch, vinegar, and baking soda (watch it fizz!). Add the steak, zip the bag and turn to coat all sides of the steak. Let the steaks sit at room temperature for 30 minutes.
Remove the steaks from the marinade and discard the marinade.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Working in batches to prevent crowding the pan, add the steaks and cook for 30 to 45 seconds per side, until browned. Transfer the steaks to a plate.
Melt the remaining butter in the same skillet over medium heat, scraping up any browned bits from the bottom of the pan. Add the garlic and cook for 30 seconds. Add the cream and bring to a simmer.
Return the steaks to the pan with any accumulated juices from the plate. Simmer for 1 minute to heat through.
Top with parsley (if using) and serve.