Easy Minute Steaks

This minute steak recipe is so easy. I serve it with mashed potatoes and warm rolls.

Print Recipe

Prep Time 5

Cook Time 1 5

Total Time 1 10

Course lunch/dinner

Cuisine Mexican

Servings 4 people

Calories 2903.7 kcal

Equipment

1 Large Skillet
1 9x13 inch Baking Dish
1 Oven
1 Tongs or Spatula For searing and transferring steaks
1 Instant-Read Meat Thermometer (optional, for precise doneness)

Ingredients

Main

4 1/2 pound cube steaks (pounded round meat)
1 10.5 ounce can condensed French onion soup

Instructions

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Rachel Marek / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
Sear steaks in a large skillet over medium heat, 2 to 4 minutes per side. Rachel Marek / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
Transfer steaks to a 9x13-inch baking dish. Pour condensed soup over top. Rachel Marek / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
Bake in the preheated oven until tender and slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Rachel Marek / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco

Notes

For optimal flavor, ensure your skillet is adequately hot when searing the cube steaks to achieve a robust Maillard reaction; this crust is crucial for depth. Though not specified, generously season the steaks with salt and freshly ground black pepper before searing to enhance their natural beefy flavor. The condensed French onion soup acts as a fantastic braising liquid, tenderizing the meat and creating a rich sauce. Consider adding a splash of dry red wine or beef broth to the soup for an even more complex flavor profile. Always allow the steaks to rest for 5-10 minutes after baking; this allows the muscle fibers to relax and redistribute juices, ensuring a more tender and moist result.