minute steak

many dates

General rule for a rare to medium-rare steak:
The thinner the steak, the hotter the pan and the shorter the cooking time.

For a minute steak—1/4" thick or less— that means a smoking-hot (non-stick?) frying pan and very brief cooking times. Minute Steak is called that because it cooks in just about that time. You want the outside seared by very high temperatures, but without giving that heat the time to penetrate into the meat. I find our table grill with thermostat @ 350-400+ ºF very useful for this.

You can sometimes find pork minute steaks from pork—e.g. thin-cut pork chop.

Chicken or turkey breast consists of several muscle groups that are about the right thickness for searing in a similar way.


Top Round minute steak


This is what you need for 2-3 servings:

  • 1 lb. thin-cut top round steak
  • 1 tbsp. olive oil
  • S&P
Pic1: top round minute steak
        clean look, single muscle with no visible gristle



Chuck minute steak

The chuck steak at our Peppers grocery store here in Deming, NM is carefully cut against the grain and as a result it is surprisingly tender . Top round minute steak is so lean that it doesn't have much flavor. Chuck steak and chuck tender steak are cut through several muscles with some fat streaks in between. If you're not careful, this connective tissue between the muscled may separate like lace and you'll be left with several small pieces.

I prefer to cook these on a grill or in a frying pan. It gives me a better feel for what's going on. It is so easy to get a thin steak too far gone in the oven where you can't see it. (Pic7)


Pic2: thin-cut chuck steak, many different muscles with fat and gristle in between
Pic3: pan-fried chuck steak - 2016-10-18
Pic4: another day another steak - pan-fried 2019-09-05


Pic5: a slightly thicker chuck steak on the oven grill
Pic6: nicely colored
Pic7: a teensy bit overdone for me, not nearly well-done enough for Marielos


Pic8: chuck tender steak
Pic9: pan-frying
Pic10: juuuust right for me