Sauteed Minute Steaks Food

EASY MINUTE STEAKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, briefly brown the cube steaks.
• Arrange meat in a single layer in a 13x9 inch baking dish and pour the soup over the top. Bake in preheated oven for 1 hour.

SAUTEED MINUTE STEAKS

Steps:

• In a large resealable plastic bag, combine the flour, garlic salt and pepper. Add steaks, one at a time, and shake to coat. , In a large skillet coated with cooking spray, cook steaks in oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm. Stir in the remaining ingredients; heat through. Serve with steaks.

EASY MINUTE STEAK MEAL

Steps:

• Gather the ingredients.
• Season steaks with salt and pepper on both sides, and rub them all over with oil.
• Heat a grill pan over high heat and cook the steaks until browned on one side, about 2 to 3 minutes.
• Flip steaks and cook on the other side until just browned, about 2 to 3 minutes. Don't overcook, or you'll run the risk of toughening the meat.
• Remove steaks to plates to let the meat rest. Turn off the heat and add 2 tablespoons butter to the skillet to melt.
• Drizzle the melted butter and juices from the skillet on the steaks.
• Slice the steaks and plate separately. Serve with a mixture of cherry tomatoes and arugula tossed with vinaigrette. Add some of the rémoulade on top of the steaks. Enjoy.

MINUTE STEAK AND MUSHROOM SAUCE

Steps:

• Slice mushrooms (if using fresh) and saute in butter until tender.
• If using a can, drain well.
• Set aside.
• In a large skillet, heat oil.
• Salt minute steaks and dredge in flour.
• Fry until breading is brown.
• **Make sure when frying you leave the meat long enough for the breading to fry until it sets, as it will fall off if not fried long enough.
• This is what makes it GOOOOD!
• When the meat is fried, place on paper towels to drain excess oil.
• Place in a 2 quart casserole dish and keep warm.
• Leave 2 tablespoons of oil in the skillet and remove the rest.
• Add cream of mushroom soup, milk, and mushrooms, stirring constantly.
• Let soup simmer on med-low heat until throughly heated.
• Pour over warm meat and serve.

PAN-FRIED STEAK

Steps:

• Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
• Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

MINUTE STEAKS

Steps:

• Brown the cubed steaks in skillet, then drain fat.
• Add all the ingredients, mix well then cover.
• Cook on medium heat until steaks are tender.

SAUTEED STEAK WITH MUSTARD CREAM SAUCE

Steps:

• Cut excess fat from the steaks and make small incisions around the outside wherever there is a line of gristle (between the fat and the meat). This prevents curling. Over medium-high heat, bring the oil to the smoking point. Saute the steaks on one side for 2 minutes. Turn the steaks with tongs or a fork inserted close to the rim of the fat, and saute 2 to 3 minutes. Immediately remove the steaks to a warm platter and season with salt and pepper. Cover loosely with foil while making the sauce. Discard any fat in the pan. Add the cognac and scrape up the coagulated juices. Add the cream and reduce by 1/2. Stir in the mustard and pour the sauce over the steak.

PAN-SEARED STEAK AND ONIONS

Steps:

• In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
• Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
• Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
• To serve, cut the steak into 1/4-inch-thick slices and top with the onions.