Minute Steak

Minute steak is cut thin on purpose, so it cooks in exactly the time the name promises — a genuine option for the nights you need dinner on the table fast without reaching for something out of a packet. We slice it fresh from quality beef cuts rather than running pre-cut trays through a machine, so what you get is a consistent, even thickness that cooks the same way every time.

How to cook it

Because it’s so thin, minute steak wants a hot pan and barely any time at all — a minute or so each side is genuinely all it needs, and if you find yourself flipping it more than once you’ve probably gone too far. Get your pan smoking hot before the steak goes anywhere near it, season well, and don’t crowd the pan or it’ll steam rather than sear. A little resting time afterwards still helps, even for a cut this quick.

It’s a great one for a steak sandwich stacked with caramelised onions and a good sauce, or sliced thin across a fresh salad for something lighter. Because it cooks in minutes, it’s also one of the more forgiving cuts for anyone still building confidence in the kitchen — there’s less time for things to go wrong, and it’s hard to overcook badly by accident if you’re paying attention. Kids often prefer it too, since it’s easy to cut through and less rich than a thicker cut.

Keep a pack of these in the freezer for the nights when time is tight but you still want a proper cooked dinner rather than something reheated. Whether it’s a quick steak sandwich for lunch or a fast dinner after a long day, our minute steak is cut fresh in-house and ready to go straight in the pan.