14 of the Best 30-Minute Steak Dinner Recipes (2024)

FAQs

What is a good steak for dinner? ›

Cuts that run along the back, like ribeye, strip, tenderloin and T-bone don't work as hard, so they are much more tender and perfect for a steak dinner.

Minute steak is a relatively inexpensive cut of beef that is popular for its quick cooking time and versatility. It can be pan-fried, grilled, or broiled, and is often used in sandwiches, stir-fries, and other quick and easy meals.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Our bodies also need a variety of goodness from a variety of places, so while red meat is fine in moderation, having it every night is not.” The McMaster study concluded that diets containing meat should also include vegetables, legumes, fruit and fish.

We recommend serving the steak whole, allowing the diner to make the first break through the crispy seared outside. However, if you'd like to double check it's cooked correctly, or find a fan-shaped presentation appealing, slice the steak on the diagonal and arrange on the plate.

This steak and rice is a meal in itself. A spicy combo of beef and bell pepper is served over a bed of rice. This recipe is an instant favorite — and economical, too.

Unsurprisingly, “medium rare” was a clear favorite among the steak consumers we surveyed when it came to how they prefer ordering steak at a restaurant and cooking steak at home.

Pan-Frying

For those who love the taste of butter or vegetable oil, pan-frying steak often produces the best taste.

During cooking, aim to cook your steak medium-rare to medium – any more and you'll be left with a tough piece of meat. Turning it every minute or so will make sure you get a really even cook. After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.

Mushrooms are a natural partner. And you also can't go wrong with broccoli, Brussels sprouts, or asparagus. Tender baby spinach, mixed in a flavorful cream sauce, makes one of the best and easiest side dishes for steak. Perfectly seasoned broccoli florets roasted until crisp and caramelized.

What is the 3 minute rule for steaks? ›

That is, three minutes per side on direct heat, then four minutes per side on indirect heat. That will get your steaks to a beautiful pink medium-rare. Of course, if you prefer your steaks rare, you can cut that down to 2 minutes per side on indirect heat.

Serving your grass-fed minute steak with roasted vegetables such as asparagus, Brussels sprouts, or sweet potatoes can add texture and balance to the meal.

It is recommended that you do not eat too much red meat, processed meat or meat that is high in saturated fats as this can lead to health problems.

Medium Rare: 130-135°F (54-57°C)

Often considered the best level of steak doneness, medium-rare beef has a warm red center with a pink ring around it. 3-4 minutes per side on medium-high heat is enough to melt the fat but not evaporate most of the moisture, so the meat is flavorful, moist and tender.

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

Filet Mignon is undoubtedly the most widely encountered cut of steak there is. Filet mignon is portioned out of the tenderloin, which is cut from the short loin of the cow and is completely surrounded by very relaxed muscles that rarely get exercise, according to Delishably.