Minute Steak with Pepper Gravy
Hands On Time: 30 minutes
Total Time: 30 minutes
4 (4-ounce) cube steaks from top round
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil
1 1/2 cups half and half
1 teaspoon hot sauce
Fresh chopped chives, for serving
Heat a large skillet over medium heat. While the skillet is heating, season the steaks on both sides with salt and pepper. Dredge in the flour and tap off excess.
Add the oil to the hot skillet, followed by the steaks, making sure they are evenly spaced. Cook until the steaks are browned and crisp, 3 to 5 minutes. Flip and brown the remaining side, 2 to 4 minutes. Transfer to a plate.
Add 1 tablespoon of the dredging flour to the skillet and whisk until smooth. Cook, whisking, for 2 minutes, then add the half and half. While whisking frequently, simmer until the sauce has thickened to a gravy, 5 to 10 minutes. Add the hot sauce and season with salt and a generous amount of pepper. Pour the gravy over the steaks and garnish with chopped chives. Serve.
About the recipe
Minute steak refers to a thin, tougher cut of beef that has been pounded or tenderized, usually coming from the sirloin or the round sections of the cow. The shortening of the meat fibers, coupled with its quick cooking time results in a flavorful yet tender piece of beef. With less breading, these minute steaks with pan gravy are a cousin to the more common country fried steak.