A Foolproof Fall Favorite
As Fall quickly approaches, we’re gearing up some of our favorite comfort food recipes, and this one has us especially excited. Not just because we love steak and gravy, but because it uses one of our newest offerings: our minute steak cut!
Minute steak, also known as cube steak, is cut from the round roast – or hind end of our grass-fed cattle. Minute steak can initially be a tougher cut and is thus usually tenderized either by hand or machine. Because of this, minute steak is incredibly easy and quick to cook, hence its name. After hand-carving them, we tenderize all our minute steak cuts by hand, for ideal tenderness and even thickness.
Along with being great for quick weeknight dinners and stir-fries, the tenderness and thinness of our pre-tenderized minute steaks also make them perfect for crockpots and slow-cook roasts, like this one!
Crockpot Minute Steak & Gravy
You can’t get much more “Fall comfort food” than steak and gravy, can you? Such a simple dish, yet every family’s recipe is uniquely different. Apart from its warm, savory flavors, it is the generational and familial histories of this dish that make it such a nostalgic favorite in American comfort food. While we don’t aim to replace your family recipe, we are excited to wow you with our minute steak cuts and provide you with a new take on this Southern classic.
4 Grass Roots Minute Steaks, grass-fed and finished
2 pouches of onion gravy (or your own recipe!)
1 medium yellow onion, sliced
3 cloves of garlic, peeled and minced
2 tablespoons of butter
1. Coat a skillet pan with butter and cook steaks on high heat for 2 – 3 minutes on each side, using additional butter after flipping if needed for a richer taste. Making sure both sides are sufficiently seared, set aside, and allow for cooling.
2. In your crockpot, begin sautéing your sliced onion and minced garlic in 1 tablespoon of butter. Place your seared steaks in, setting your crockpot to low.
3. In a separate bowl or pot, combine your onion gravy with one cup of hot water (to keep it from over-thickening in your crockpot). Once thoroughly mixed, pour over your steak and onions. Leave your crockpot on low for 3 – 4 hours, stirring gravy every hour or so.
Cooking Tips for Minute Steak
When searing your steaks, make sure to work them into your butter right away, moving around with tongs if need be. With high heat, it can be easy to let some go to waste – make sure your steaks soak up all that butter!
Also, if you want, you can throw mushrooms into the mix (as part of step 2) to add even more savory to your gravy. Bella or Portobello is best.
For sides, we recommend creamy mashed potatoes and/or garlic green beans. To top this recipe off, we’re adding easy-to-make herb biscuits.
Flakey Herb Biscuits
The great part about slow cooking your steaks is that you have all the time in the world to get fancy with your biscuits! For this recipe, we’re doing just that by adding in a mix of dried rosemary and thyme to bring some aroma and flavor diversity to this already delicious meal.
2 cups of all-purpose flour
1 tsp salt, 1 tsp sugar, and 1 tbs baking powder
1 tbs chopped mixed of dried rosemary and thyme
1 stick of unsalted butter, melted, and ¾ cup of milk
1. Preheat your oven to 425°F, lining a medium to a large baking sheet with parchment paper. In a large bowl, combine flour, salt, baking powder, and herbs, whisking lightly until mixed. Pour your melted butter into the mix, stirring to combine. Add in milk, continuing to stir your mix slowly until a dough forms.
2. Move the dough to a clean, lightly floured surface, rolling to approximately an inch thick. Using a basic circular biscuit/cookie cutter, cut your biscuits, re-rolling any excess dough for use.
3. Cover your baking sheet lightly in olive oil (via a brush or simply using spray) and place your cutouts on the tray. Bake for 17 minutes, or until golden brown.