The Best Ways to Make Minute Steak

Thinly-sliced minute steaks cook quickly, making them a good choice for dinner on a busy night. Although the meat is tougher than other steaks, it is often tenderized by pounding or by putting it through a tenderizer machine. Also known as breakfast steak, cube steak and round steak, minute steaks are sliced thinly to prevent them from being too chewy. Cooking them quickly under dry heat or slowly in moist heat prevents the meat from drying out.

Thin slices of raw steak. (Image: Shinya Shitara/Hemera/Getty Images)

Pan-Fried Minute Steaks

Country-fried steak, sometimes called chicken-fried steak, is a southern comfort food made from minute steaks. Have the butcher tenderize the steaks or pound them with a meat mallet before seasoning and flouring. Pan-fry the floured steaks in a thin layer of hot oil or shortening. Make a gravy from the pan drippings, and serve country-fried steak with mashed potatoes. Pan-fry minute steaks without battering and serve with a pan sauce for a simple weeknight entree.

Braised Minute Steak

Minute steaks stay tender and juicy when braised slowly in a gravy or sauce. Swiss steak, for example, is braised slowly -- for 1 1/2 to two hours in the oven or on the stovetop -- in a tomato gravy for extra tenderness. Cook Swiss steak for four to eight hours in the slow-cooker, depending on the heat setting. Minute steaks also braise well in sauces made with wine, broth and vinegar.

Stir-Fried Minute Steak

Minute steaks are an excellent choice for a steak and vegetable stir-fry. Slice the minute steaks into thin strips and stir-fry them quickly in a little oil. Add some vegetables and a sauce, such as soy sauce or teriyaki sauce. Serve over rice for a quick and savory meal. Pepper steak and stir-fried steak and broccoli are tasty recipes that feature stir-fried minute steaks.

Broiled or Grilled

Minute steaks cook within a few minutes under a hot broiler or on the grill. Marinate them for extra tenderness and rub them with a little olive oil before browning them on both sides. Thicker steaks will be more tender if cooked to no more than medium doneness. Slice broiled or grilled minute steaks thin for use in steak sandwiches, or serve them whole with a few sauteed onions and mushrooms. Broiled and grilled minute steaks cook so quickly that they are often served for breakfast.

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