Why This Recipe Works

Cubed steaks can be tough and chewy if you don’t cook them right. To promote even cooking, we pounded the steaks to an even thickness. A dredge in seasoned flour protected the exterior of the steaks from drying out during cooking, and a properly heated skillet and just the right amount of oil provided a nicely browned crust. A simple herb butter bathed the finished steaks and made for a simple-yet-flavorful weeknight meal.

Before You Begin

See “Other Herb Butter Ideas” for alternatives to the garlic-parsley butter.

Instructions

Combine butter, parsley, garlic, Worcestershire, and ¼ teaspoon pepper in bowl; set aside. Place flour in shallow dish. Place steaks between 2 sheets plastic wrap and pound to ¼-inch thickness. Pat steaks dry with paper towels and season with salt and pepper.

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Working with 2 steaks at a time, coat steaks in flour, shaking to remove excess, and transfer to skillet. Cook until well browned on first side, about 3 minutes. Flip steaks and cook until browned on second side, 1 to 2 minutes longer. Transfer steaks to platter, top with half of seasoned butter, and tent loosely with aluminum foil. Wipe out skillet with paper towels. Repeat with remaining 2 tablespoons oil, steaks, and butter. Serve.

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Minute (Cubed) Steaks with Garlic-Parsley Butter

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Why This Recipe Works

Before You Begin

Instructions

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