Easy Minute Steak Meal

Steak medley date night meal recipe

The Spruce Eats / Nita West 

  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 2 servings

Minute steaks, or cubed steaks, are thinly cut pieces of boneless beef cut from the sirloin or round steak that are tenderized by pounding or cubing (running through a machine with square indentations giving its name) and cooked quickly.

This easy minute steak recipe is the perfect date night or family meal that takes about 15 minutes to prepare. And, because it typically costs less than other cuts of beef, it's a win-win situation. Just make sure not to overcook the beef, choose at least three sauces for dipping, and add a simple side salad to make this a flavorful and nutritious feast.

Pair with a playful and light red wine like a Beaujolais or a fruit-forward Pinot Noir. However, if you prefer a bit more body, serve a glass of Merlot from California or Malbec from Argentina. 

Ingredients

  • 2 (8-ounce) minute steaks (cube steaks)
  • Salt and pepper (to taste)
  • 2 tablespoons butter 
  • Garnish: sauces of your choice

Steps to Make It

  1. Gather the ingredients.

    Ingredients for steak medley
    The Spruce Eats / Nita West 
  2. Season steaks with salt and pepper.

    Season steaks
    The Spruce Eats / Nita West  
  3. Grill one side of steak in a heavy skillet over medium-high heat until browned—about 3 minutes.

    Grill one side
    The Spruce Eats / Nita West 
  4. Flip steak and cook opposite side just until browned. Don’t overcook or you run the risk of toughening the meat.

    Flip steak
    The Spruce Eats / Nita West 
  5. Remove steaks to plates, add 2 tablespoons butter to skillet and scrape up browned bits over heat.

    Butter
    The Spruce Eats / Nita West 
  6. Drizzle juices on steaks.

    Drizzle juices
    The Spruce Eats / Nita West 
  7. Serve with your favorite sauces, a side salad, and crusty bread.

    Serve with favorite sauce
    The Spruce Eats / Nita West 

Tips

  • 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. 
  • Red wine sauce, especially when made with Cabernet, beef stock, green onions, and heavy cream is the perfect pairing with beef, lamb, or venison.
  • If you like to dip your meat, a spicy chili mayonnaise made with Sriracha sauce and lemon or lime juice might be the way to go.

Recipe Tags: