Why minute steak is so popular
This recipe is the best way to cook this thin cut of beef without it becoming dry. By using a very high heat and a short cooking time you ensure the meat stays tender. The addition of garlic and butter in the pan creates a fast and delicious sauce. It is a perfect solution for a busy weeknight when you want a high quality meal in minutes. Everyone can enjoy a restaurant style minute steak at home with these simple steps.
Follow these 4 steps for minute steak
Seasoning: Remove the meat from the fridge and pat it dry with kitchen paper. Season both sides of each minute steak with salt and pepper.
Heating: Place a large frying pan over a high heat and add the olive oil. Wait until the oil is shimmering and the pan is very hot before adding the meat.
Searing: Lay the beef in the pan and cook for about 1 minute on each side. Add the butter and crushed garlic to the pan during the last 30 seconds to baste the meat.
Resting: Remove the steaks from the pan and place them on a warm plate. Let the minute steak rest for at least 2 minutes before serving to keep the juices inside.
My best tips for minute steak
To get the best result you need to make sure the pan is incredibly hot before adding the beef. If the pan is not hot enough the meat will steam and become tough instead of browning. You should always pat the minute steak dry with kitchen paper to remove any moisture. This helps the meat develop a dark crust very quickly.
If you are cooking for a crowd you should fry the steaks in batches to keep the pan temperature high. Adding a little butter at the end of cooking gives the beef a rich and glossy finish. Let the meat rest for a few minutes so the juices can redistribute through the steak.
Find more ideas here:
pan-fried halibut,
pasta with lamb or
pasta with chanterelles.
