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.
Servings 4
Calories 289kcal
Equipment
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
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.
Nutrition
Calories: 289kcal | Carbohydrates: 12g | Protein: 19g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 313mg | Potassium: 281mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 188IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 2mg