How to Cook Minute Steak

How to Cook Minute Steak: A minute steak, as the name suggests, is a quick-cooking cut that can go from pan to plate in just a few minutes. It’s expertly butchered from the top rump, located on the hind quarter of the animal, and is known for being thinly sliced and lean. This makes it ideal for high-heat, flash cooking, perfect for quick weekday meals or steak sandwiches.

Traditionally, minute steak contains little marbling and can be prone to drying out. However, our heritage breed, grass-fed cattle produce meat with naturally higher fat content and deeper flavour, even in leaner cuts like this. The result is a minute steak that stays juicy, tender and full of beefy character, especially when cooked quickly and served medium-rare.

Whether you’re pan-frying, grilling or cooking minute steak on the barbecue, this versatile cut is ideal for fast, flavourful meals.

Thanks to its thin cut, usually around a quarter of an inch thick, minute steak cooks extremely quickly. The key is to use high heat and keep the cooking time short, as overcooking can make the meat tough.

For a medium rare finish, which we recommend to preserve tenderness and flavour, cook the steak for 2 to 3 minutes on each side. Total cooking time should be no more than 4 to 6 minutes. Let it rest briefly before serving to allow the juices to settle. Minute steak is ideal for quick meals where full flavour and minimal fuss are essential.

1. Take your minute steaks out of the refrigerator. Remove them from the vacuum packaging and pat dry to remove any surface moisture. Allow the steaks to come up to room temperature before cooking.
2. Heat a griddle or heavy-based frying pan until smoking hot.
3. Just before cooking, rub olive oil over both sides of the steaks and season with salt and pepper.
4. Place the minute steaks in the pan and cook for one minute on each side. They will naturally release from the surface once a crust has formed, so if they stick at all, give them a moment before trying to turn them. You’re aiming for a rich, golden crust.
5. Continue flipping the steaks every 30 seconds until they reach your preferred doneness. For medium rare, total cooking time should be around 4 to 6 minutes.
6. Remove the steaks from the pan and leave them to rest in a warm place for at least 6 minutes before serving.

• To check how done your steak is while cooking, use the finger test. Gently press the tip of your middle finger to the tip of your thumb. The fleshy part of your palm just below the thumb should feel like a medium rare steak, soft but slightly springy.
• Always cook minute steak over high heat to quickly sear the surface and develop a flavourful crust while keeping the inside tender.
• Avoid salting the meat too early. Season just before cooking to prevent drawing out moisture and drying the steak.
• Don’t overcrowd the pan. Cook in batches if needed to maintain a high temperature and ensure proper searing.
• Rest the steak after cooking, even if just for a few minutes. This allows the juices to redistribute and ensures a more succulent result.
• Slice against the grain when serving to maximise tenderness.
• For extra flavour, add a knob of butter and a few thyme sprigs to the pan during the final minute of cooking and baste the steak before resting.

Try chef Valentine Warner’s version of crispy chilli beef recipe, his take on a Western favourite that nods to Sichuan flavours without claiming full authenticity. Using thin strips of Swaledale minute steak, quickly fried until crisp and tossed in a sticky, aromatic sauce, this recipe is perfect for a speedy midweek meal or as part of a larger spread.