Easy Minute Steak Meal

Steak medley date night meal recipe

The Spruce Eats / Nita West 

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
981 Calories
73g Fat
18g Carbs
64g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2
Amount per serving
Calories 981
% Daily Value*
Total Fat 73g 93%
Saturated Fat 23g 113%
Cholesterol 239mg 80%
Sodium 1340mg 58%
Total Carbohydrate 18g 6%
Dietary Fiber 3g 10%
Total Sugars 12g
Protein 64g
Vitamin C 15mg 73%
Calcium 124mg 10%
Iron 5mg 28%
Potassium 1110mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Minute steaks are a quick and flavorful meal that requires very little preparation or cleanup. It's an ideal weeknight dish and can easily be made in just 15 minutes. Although it is incorrectly thought to be the same as a cube steak, minute steaks are actually sliced thin sirloin and don't have the dents that cube steaks do. Cube steaks come from tougher cuts of beef, like the shoulder center, and are tenderized by a machine or a mallet, thus obtaining the particular square-shaped indentations and name. The confusion comes because in certain parts these names are used interchangeably, but they are not quite the same.

Minute steaks are tender and cook fast, so it's important to keep an eye on the pan, as an overcooked steak can turn leathery. These are very lean and thin cuts of meat, and with less fat to render into the pan, they can become dry if cooked for too long. If your pan isn't big enough to fit both steaks, grill one steak at a time, as an overcrowded pan will not sear the steaks properly, and you'll miss out on some of the browned and delicious thin crust.

Serve with any dipping sauces of your liking and a simple vegetable salad. Or make a wine pan sauce with the drippings of the meat to serve alongside the steaks. Pair with a glass of light red wine like Beaujolais or a fruit-forward pinot noir, although a merlot from California or malbec from Argentina will also make a great accompaniment for this easy meal.


  • 2 (8-ounce) minute steaks

  • Salt, to taste

  • Pepper, to taste

  • 2 tablespoons butter

For the Salad:

  • 10 cherry tomatoes, sliced in half

  • 2 cups arugula

  • 1/4 cup vinaigrette

For Serving:

Steps to Make It

  1. Gather the ingredients.

    Ingredients for making easy minute steak

    The Spruce / Nita West 

  2. Season steaks with salt and pepper on both sides.

    Season steaks

    The Spruce / Nita West  

  3. Heat a grill pan over high heat and place the steaks in until the down side has browned, or about 3 minutes.

    Grill one side of the steak

    The Spruce / Nita West 

  4. Flip steaks and cook opposite side just until browned. Don’t overcook, or you'll run the risk of toughening the meat.

    Flip steak to cook the other side

    The Spruce / Nita West 

  5. Remove steaks to plates to let the meat rest. Add 2 tablespoons butter to the skillet and scrape up browned bits with the help of a wooden spoon or spatula.

    Adding butter to the skillet

    The Spruce / Nita West 

  6. Drizzle the juices from the skillet on the steaks.

    Drizzle juices on the steak

    The Spruce / Nita West 

  7. Slice the steaks into 4 slices each and plate separately. Serve with a mixture of cherry tomatoes and arugula tossed with vinaigrette. Add a generous amount of the rémoulade on top of the steaks. Enjoy.

    Serve steak with a favorite sauce

    The Spruce / Nita West 

Minute Steak Menus Ideas

Any sauce of your liking will go great with these steaks. Here are a few of our favorite sauces and side dishes for these flavorful cuts:

  • A basic béarnaise sauce—a simple reduction of vinegar, tarragon, shallots, and wine finished with egg yolks and butter—is a classic accompaniment for steak. Serve with roasted potatoes.
  • A nice dollop of Argentinian chimichurri is an amazing herby complement to the meal. Less known than other sauces, this mixture of abundant garlic and fresh herbs is simply delicious. Pair the asado way with an egg and potato salad and some mixed greens.
  • A drizzle of aioli and a side of crispy yuca fries makes it an excellent and filling dinner.
  • A red wine sauce, especially when made with cabernet, is the perfect pairing with beef, lamb, or venison. Serve with roasted root vegetables.
  • A creamy peppercorn sauce is a classic sauce to serve with beef. Serve with grilled asparagus.
  • A spicy chile mayonnaise is a less conventional pairing but equally tasty. Make it an informal dinner with some easy oven fries.

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