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
- Take your minute steaks out of the refrigerator.
- Remove your meat from the vacuum packaging and pat dry any moisture. Allow it to come up to room temperature.
- Heat a griddle or heavy-based frying pan until smoking hot.
- Just prior to cooking, rub olive oil over both sides of the steaks and season with salt and pepper.
- 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).
- Continue to flip the steaks back and forth approx. every 30 seconds until cooked (how long).
- Remove the steaks from the pan and leave them to rest in a warm place for a minimum of 6 minutes.
- 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.