HomeRecipesMinute Steak Recipe - A Quick and Easy Kosher Recipe

Minute Steak Recipe – A Quick and Easy Kosher Recipe

If you’re looking for a minute steak recipe that you can prepare in just a few minutes, you’re in luck! This recipe is simple and takes little time to prep, and it’s perfect for families with kids. It’s also gluten-free, and soy-free, too, which makes it a great choice for kids who aren’t yet able to handle more complicated meals. Whether you’re preparing it for a dinner party or just a weeknight meal, you can’t go wrong with this kosher recipe!

Cube steak

A cube steak is a small cut of beef, similar to a chicken cutlet. It is usually made from a round piece of beef, and is tenderized by a mechanical tenderizer. Typically, cube steaks are served on hero rolls. But they can be made from anything from deer to elk. They are also a great way to save money on meat.

This steak is a popular item on steakhouse menus throughout the country. It is a small steak that is lean and easy to prepare. While a few minutes are required to cook it, it can be done in less than half an hour.

It is also an inexpensive and delicious option. Some people like to make it into a stew. You can also serve it with a simple salad. Whether you are looking to impress or simply put a healthy meal on the table, this is the perfect steak to choose.

It’s a good idea to marinate your meat, so that it can taste better and cook quicker. Adding some salt and pepper will also help. Also, consider adding vegetables to the meat when it starts to brown.

The most important part of preparing your steak is to remember to flip it halfway through cooking it. If you try to flip it too early, the end result will be tough. Likewise, if you cook it too long, it will become dry.

Short ribs

If you love beef but don’t want to break the bank, you can still indulge your cravings with short ribs and minute steak. You can prepare these two dishes together or separately, and enjoy them in a variety of ways.

The first step to making short ribs is to season them with salt and pepper. You can also add other spices based on your preferences. After cooking, you can refrigerate the meat until you are ready to serve it.

Short ribs are best braised in the oven. However, you can also make them on the stove. Just remember to keep the meat covered during the cooking process. Alternatively, you can put them in a crock pot. This will ensure that the meat is tender.

Once the ribs are seasoned, you should sear them on all sides. Then, you can transfer them to an oven safe dish. They should be cooked for about twenty minutes. Afterward, you can reduce the braising liquid and mix it with the short ribs. When done, the meat should be slathered with barbecue sauce.

You can also make short ribs in the slow cooker. It takes about eight hours on low. While it is not a quick recipe, it is an option if you don’t have much time to spare.

Another great way to prepare short ribs is to brown them on the grill. You can cook them over a moderate fire, which will ensure that the meat is tender.


A minute steak is not for the faint of heart. This steak is a cut of beef, akin to filet mignon, from the shoulder aka chuck primal, and is characterized by a thick slice of gristle. Unlike its more expensive counterpart, the minute steak does not require a fancy cut of wood or a lot of elbow grease to turn out a meal worthy of your family’s table. Having said that, it takes a bit of time and patience to achieve its illustrious place on your dinner plate. To help get you on the path to delicious meat, here are some tips on how to cook this smoky beast.

First, you need a hefty dutch oven. Place the pan in the center of the oven. Set the temperature to 350°F. Add a couple of Tbsp of canola oil. Saute the onions and carrots in this liquid until they start to brown. Ensure that they are cooked down to a charred state, but not burned. The resulting concoction is a flavorful, juicy, smoky masterpiece.

Next, you need to make the cut. You can leave the cut whole or trim it to the bone. You can then slice it up or cut it into chunks. Once you’re done, remove it from the skillet and place it on a platter. Alternatively, you can leave it in the pan.

Chuck primal

One of the most popular cuts from the shoulder is the minute steak roast. This cut is ideal for grilling, stir-fries, and stews. The back part of the roast can be ground for hamburger meat, while the thinner front section of the roast is best for steaks.

While these are not the most common cut of beef, they are a tasty choice. They are not as lean as other beef cuts, but they are also very tender and delicious.

When cooking a chuck eye steak, it’s best to use a meat thermometer. Set the temperature to 130-140 degrees Fahrenheit for medium-rare. Once it reaches this temperature, take it out of the heat source. It is possible to cook this steak quickly and it will be tender, but it is best to cook it slowly so it doesn’t get tough.

Another way to make a chuck arm steak is to cook it on the stove. Make sure you marinate it before cooking it, and season it with salt. Turn the steak over after about two minutes. Flip it again after a couple more minutes. After that, remove it from the pan and serve.

When cooking a chuck arm steak, it’s recommended to sear it first. It’s cheap and easy to do, but it can be tough if not cooked correctly. If you don’t want to sear it, you can put it in the oven and bake it.

Rib primal

Minute steaks are a thin and lean cut of meat. They are a great choice for those looking to cook a dinner in a jiffy. This dish can be cooked on the stovetop or in the slow cooker. These steaks are very easy to prepare and they come out tender and delicious.

The best way to prepare a minute steak is to slice it into small steaks. Make sure that the meat is no more than 1/4 inch thick. Also make sure to coat the slices with flour. You can do this using a sharp knife.

The other thing to do is pound the steak. This will make the meat more tender and is a no-brainer if you are making any type of recipe. However, be careful not to cut the meat through. It is best to leave a few 1/8″ deep indents in the meat.

The trick is to find a pan that is big enough to accommodate all of the meat. Try to avoid using a pan that is too small to achieve a high-brow sear. A large, flat skillet will work wonders.

Using the right type of cooking oil will also help. If you don’t have any cooking oil on hand, you can use bacon drippings. Just make sure to add some water as well to avoid drying out the steaks.


Chimichurri sauce is an easy steak recipe to make. It is also a great way to add flavor to any meat you decide to grill.

The secret to this recipe is good quality olive oil. You can use red wine vinegar or any other vinegar you choose to create a spicy sauce.

The smoky flavor of the meat is enhanced by the citrus vinaigrette. For a nice touch, garnish the steaks with flaky sea salt.

Chimichurri is one of my favorite kitchen hacks. It can be made in advance and froze. This method allows for quick and easy serving.

There are many ways to prepare chimichurri, but the easiest is to chop fresh herbs and combine them with olive oil and vinegar. You can even add a dash of red pepper flakes for more flavor.

If you have a food processor, you can chop up the ingredients. Alternatively, you can place them in a plastic bag and shake. Just make sure to distribute the marinade evenly.

Before grilling, remove the steaks from the refrigerator for about 10 minutes. Then, sear the meat on both sides. Continue to cook the steaks until desired doneness is reached.

When done, set the steaks on the cutting board. Slice them thinly. You can serve them immediately or leave them for about 5 minutes. Depending on your tastes, you can cut them into small slices or shred them.

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