Wafer steaks, sometimes called breakfast steaks, are thin-cut steaks taken from the eye-of-round. These thin steaks cook quickly, which is why they often pair with a hearty breakfast. You can also add them to stir-fries, use them in steak sandwiches, or serve them plain or breaded as the main course. As inexpensive cuts, wafer steaks benefit from some dressing up after cooking since they aren't as flavorful as thicker or more quality cuts.

Coat a skillet with cooking oil. Heat the skillet over medium-high heat until a droplet of water sizzles and evaporates when dropped into the skillet.

Season the wafer steak with salt, pepper or your favorite steak seasoning to taste, if desired. Lay the wafer steak in the skillet. If preparing more than one steak in a single skillet, leave 1 inch of space between the steaks.

Cook the steak for 1 to 2 minutes, depending on its thickness, or until it's evenly browned. Flip it over and cook and additional 1 to 2 minutes, or until it's cooked through with an internal temperature of 145 degrees Fahrenheit.

Remove the steak from the pan with a pair of tongs or a spatula. Lay it on a plate and allow it to rest for 2 or 3 minutes before serving. Serve wafer steaks as a breakfast steak with eggs and toast, or with potatoes and greens for dinner dish.

Place the wafer steak in the freezer for 10 minutes. Remove and cut it into 1/8-inch thick strips. Partially freezing the steak makes it easier to cut evenly.

Marinate the steak strips in a stir-fry sauce, or a soy sauce, red wine and olive oil mixture before cooking. Submerge the strips in the marinade and keep it in the refrigerator for 2 to 4 hours before cooking. Marinate vegetables to cook with the steak, such as peppers, onions or broccoli, in a separate bowl.

Heat oil in a heavy-bottomed skillet over medium heat.

Drain the excess marinade and place the wafer steak strips in the hot skillet. Cook for 3 to 4 minutes, stirring constantly so the strips brown evenly on all sides and cook through. Remove from heat.