Two Recipes for Minute Steaks

September 22, 2019

Minute steaks were developed to be quick and easy - as you know, my favorite type of meal. Here's two super easy and tasty recipes!

If you follow my recipes at all, you know I love easy! I like recipes that don't require you to go to the store to search out that one ingredient you'll never use again, or eight different spices that you have to take four trips to the pantry to grab, recipes with 20 ingredients that use up your entire haul for the week. Bottom line - simple, please! Someday, I will make a cookbook featuring only meals with under 7 ingredients - or something - but that's not today. Today, I have a newsletter to get out, a 6-month-old to chase, and a baby shower to attend! So, let's get to it. 

Quick Barbecue Minute Steak


- 2 minute steaks 

- 1/2 cup of bone broth

- 2 tablespoons of butter

- 1 teaspoon each of sea salt and fresh black pepper

- A dash of habanero sauce

- 2 tablespoons of barbecue sauce

If your steaks are thicker than 1/4 or 1/3 inch, go ahead and pound them thinner with a meat mallet. Heat a skillet or cast iron to medium-high heat, and sear each side of the steaks (1-2 minutes), set aside. Mix bone broth, butter, sauce, and spices, and add to skillet. Once melted, stir, and remove from heat. Add your steaks, and toss in sauce. Serve!

Southern Gravy Minute Steaks


- 2 minute steaks

- 1/2-3/4 cup flour (ideally something light, or white, but still healthy!)

- A dash of hot sauce (optional)

- A dash of sea salt and fresh ground black pepper

-  1 1/2 cups heavy cream (from raw milk, ideally!)


Heat a skillet or cast iron to medium-high heat. Place steaks in flour, shaking off the excess and season with salt and pepper. Add to skillet, searing about 2-3 minutes per side. Set steaks aside. Add flour and heavy cream to skillet, alternating each and whisking. Finally add your dash of hot sauce and whisk until fully incorporated, and cooked down to a gravy. Remove from heat, and ladle gravy onto meat. Serve over mashed potatoes (or cauliflower!). 

Here is a picture of this recipe. We loved it!

Danielle Olson Jones

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