Most steaks are about 1-inch thick, but they can be sliced thinner. Ultra-thin steaks less than 1/2-inch thick are called minute steaks for their short cooking time. The minute steak can come from any cut of beef, such as sirloin. Ultra-thin sirloin steaks can be cooked under the broiler, in a pan or on the grill, depending on your preference, but keep a close eye on the meat to avoid overcooking it.
Things You'll Need
Preheat the broiler.
Rub both sides of the steak with olive oil. Sprinkle salt and pepper generously over both sides of the meat.
Place the steak in a baking sheet.
Broil the steak for one minute.
Flip the steak with tongs and return to the broiler for one minute.
Rest the steak for five minutes before serving.
Preheat a gas or charcoal grill to high heat.
Rub the steak on both sides with olive oil, salt and pepper.
Place the steak over direct heat.
Grill the steak for one minute.
Turn the steak over with tongs and grill for one minute. Remove the steak from the grill and let it sit for five minutes before serving.
Heat a skillet over high heat to warm the metal.
Drop water onto the surface, and when the water dances over the skillet, add 2 tbsp. olive oil to the skillet.
Place the steak in the skillet and cook for one minute.
Flip the steak with tongs and cook for one minute.
Set the steak aside for five minutes and serve.
- "James Beard's American Cookery"; James Beard; 1972
- "The Complete Canadian Living Cookbook: 350 Inspired Recipes from Elizabeth Baird and the Kitchen Canadians Trust Most"; Elizabeth Baird; 2004
- "No More Takeout: A Visual Do-It-Yourself Guide to Cooking"; Stephen Hartigan et al.; 2009
- "Good Food"; Neil Perry; 2007