Minute Steaks with Pan Gravy
By America's Test KitchenPublished on July 21, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
¾ cup plus 1 tablespoon all-purpose flour 1 teaspoon garlic powder Salt and pepper 4 cube steaks (about 6 ounces each), pounded ¼ inch thick3 tablespoons vegetable oil 2 tablespoons unsalted butter 1 small onion, chopped fine1 cup beef broth 1 tablespoon Worcestershire sauce ¼ teaspoon dried thyme
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Combine 3/4 cup flour, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper in shallow dish. Pat steaks dry with paper towels. One at a time, dredge steaks in flour. Transfer steaks to platter and let rest 5 minutes.
- Heat 1 1/2 tablespoons oil in large nonstick skillet over medium-high heat until just smoking. Add 2 steaks and cook until well browned, 2 to 3 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Repeat with remaining oil and remaining steaks.
- Melt butter in now-empty skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in remaining 1 tablespoon flour and cook until golden, about 1 minute. Add broth, Worcestershire, and thyme and simmer (scraping up any browned bits) until slightly thickened, about 3 minutes. Season with salt and pepper. Pour gravy over steaks. Serve.
Time
30 minutesYield
Serves 4Ingredients
¾ cup plus 1 tablespoon all-purpose flour
1 teaspoon garlic powder
Salt and pepper
4 cube steaks (about 6 ounces each), pounded ¼ inch thick
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 small onion, chopped fine
1 cup beef broth
1 tablespoon Worcestershire sauce
¼ teaspoon dried thyme
Ingredients
¾ cup plus 1 tablespoon all-purpose flour
1 teaspoon garlic powder
Salt and pepper
4 cube steaks (about 6 ounces each), pounded ¼ inch thick
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 small onion, chopped fine
1 cup beef broth
1 tablespoon Worcestershire sauce
¼ teaspoon dried thyme
Ingredients
¾ cup plus 1 tablespoon all-purpose flour
1 teaspoon garlic powder
Salt and pepper
4 cube steaks (about 6 ounces each), pounded ¼ inch thick
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 small onion, chopped fine
1 cup beef broth
1 tablespoon Worcestershire sauce
¼ teaspoon dried thyme
Why This Recipe Works
Pounding the steaks to 1/4 inch thickness guarantees quick, even cooking.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Combine 3/4 cup flour, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper in shallow dish. Pat steaks dry with paper towels. One at a time, dredge steaks in flour. Transfer steaks to platter and let rest 5 minutes.
- Heat 1 1/2 tablespoons oil in large nonstick skillet over medium-high heat until just smoking. Add 2 steaks and cook until well browned, 2 to 3 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Repeat with remaining oil and remaining steaks.
- Melt butter in now-empty skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in remaining 1 tablespoon flour and cook until golden, about 1 minute. Add broth, Worcestershire, and thyme and simmer (scraping up any browned bits) until slightly thickened, about 3 minutes. Season with salt and pepper. Pour gravy over steaks. Serve.
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