How-To Guides

How to cook minute steak

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What is minute steak?

A minute steak (like its name implies) can be brought from the butchers to the serving plate in a matter of minutes. Expertly butchered from the top rump on the animal’s hind quarter, this meat cut is very thin and lean — traditionally, a minute steak has little marbling, but our traditional cattle breeds buck this trend.

Minute steak cooking time

The small width (usually ¼ inch thick) of a minute steak requires very little cooking time. The key when cooking minute steak is to cook it quickly over high heat, as it can become tough if overcooked. For a medium-rare minute steak (our recommended doneness), this will take a total cooking time of 4-6 minutes.

The best way to cook minute steak

  1. Take your minute steaks out of the refrigerator.
  2. Remove your meat from the vacuum packaging and pat dry any moisture. Allow it to come up to room temperature.
  3. Heat a griddle or heavy-based frying pan until smoking hot.
  4. Just prior to cooking, rub olive oil over both sides of the steaks and season with salt and pepper.
  5. Add your minute steaks to the pan and cook for one minute on each side. The steaks will naturally release from the pan when a crust has formed, so if they adhere to the pan at all, wait a few moments and try again (a rich, golden crust should have formed).
  6. Continue to flip the steaks back and forth approx. every 30 seconds until cooked (how long).
  7. Remove the steaks from the pan and leave them to rest in a warm place for a minimum of 6 minutes.

Top Tips

  • To gauge how done your meat is while cooking, you can carry out a quick and reliable finger test to ensure it is medium-rare. Gently press the tip of your middle finger to the tip of your thumb. Feel the palm of your hand just below your thumb – this is medium-rare. It should feel like your cheek: tender and soft but still fleshy.

Minute steak recipe

Have a go at chef Valentine Warner’s interpretation of one of the most popular Chinese restaurant dishes — Chinese crispy chilli beef.

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Brent, a proud New Zealander, was lucky to grow up in Hawke's Bay, often referred to as the Fruit Bowl of New Zealand, and famed for its wineries. As a third generation farmer, agriculture and livestock management are in his blood. Enthused by the wholesome food production scene, Brent began his 16-year career in hospitality at a local winery, and then gained experience at some world class hotels; Huka Lodge beside the Waikato River NZ, and Hayman Island within the heart of Australia's Great Barrier Reef. Having met his future wife Dawn, Brent moved to England in 2007 where he then spent 4 years as Head Chef at Hipping Hall, gaining multiple awards during his tenure. Brent is passionate about native breeds and the conservation and enhancement of natural biodiversity in rural landscapes; so his 2013 appointment as the General Manager of Swaledale Butchers was the perfect match.