Minute Steak
Minute steak is a thin, flat cut of beef, usually rump or topside, that cooks in a very hot pan in no time at all. That speed is the whole appeal, but it leaves no room for error: a minute too long and the meat turns tough. This recipe covers the heat, the timing and a quick garlic butter to finish, so it works every time you need dinner in a hurry.
- Total
- 11 min
- Prep
- 5 min
- Cook
- 4 min
- Serves
- 2
- Per serving
- 285kcal
Buying and preparing minute steak
A minute steak is not a protected name, so the cut varies between shops. It should be a thin slice, around 5mm, from the rump or topside. Some supermarkets sell it as thin-cut frying steak, and a butcher will slice or flatten a steak to order. If the meat is thicker, see the timings in the questions below.
Because it is a whole piece of beef and not mince, it is safe to eat with a pink middle, as long as it has been properly browned on the outside. Keep it in the fridge until you are ready to cook.
Method for minute steak
Tap a time to start a timer.
- Dry and season Pat the steaks dry with kitchen paper. Season both sides with the salt and pepper just before they go in the pan.
- Heat the pan Put a heavy frying pan over a high heat for . Add the olive oil and wait until it is shimmering and the pan is very hot. Switch on the extractor fan.
- Sear Lay the steaks in the pan, away from you, and cook for without moving them. Turn and cook the other side for for medium, with the middle still pink.
- Add the garlic butter In the last 30 seconds, add the butter and garlic. Tilt the pan and spoon the foaming butter over the steaks.
- Rest Move the steaks to a warm plate and leave them for . Spoon over the buttery juices from the pan and serve.
Serving minute steak
The classic way to eat it is in a toasted baguette with fried onions and English mustard, which is quick enough for a weeknight lunch. Otherwise, serve it with chips and a green salad, or a baked potato and peas. For a fuller steak sandwich, see steak sandwich. If you have a thicker cut, steak with garlic butter uses the same butter.
Common problems and fixes for Minute Steak
- The steak is tough and chewy.
- It has cooked too long. This cut is only about 5mm thick, so 1 minute per side is enough for medium. Take it off the heat as soon as the time is up.
- The meat turns grey and stews rather than browns.
- The pan was not hot enough, the steaks were damp or too many went in at once. Dry the meat, wait for the oil to shimmer and cook one steak at a time if your pan is small.
- The butter and garlic burn.
- Add them only for the last 30 seconds and keep the garlic crushed but whole. If the butter darkens quickly, lift the pan off the heat.
Frequently asked questions about Minute Steak
How long do you cook minute steak?
One minute per side in a very hot pan gives medium, with a pink middle. For well done, give each side another 30 seconds. Going longer than that dries the meat out.
Can I use a griddle pan?
Yes. Heat it until it is smoking hot and brush the steaks with the oil rather than pouring it into the pan. The timings stay the same, and you get char lines.
What can I do if my steaks are thicker than 5mm?
A steak 1cm thick needs about 2 minutes per side for medium, and one 1.5cm thick about 3 minutes. Check by cutting into the thickest part.
Can I cook it from frozen?
No, because the outside would overcook before the middle thawed. Defrost the steaks fully in the fridge overnight and pat them dry before cooking.
How did you like the recipe?
4.6 / 5 · 76 ratings
