Minute Steak

Premium Beef Minute Steak

The speed champion of the kitchen. Our Minute Steaks are thinly sliced from premium Australian beef, usually the Topside or Sirloin. We tenderize each slice (often using a "jaccard" or mallet) to break down the fibers, ensuring they cook in—you guessed it—about a minute. They are the ultimate solution for a high-protein lunch, a quick steak sandwich, or a "busy Tuesday" dinner.

The Butcher’s Tip: The "Flash & Flip"

Because these steaks are so thin, they can overcook and turn into "leather" in seconds. The goal isn't a long sear; it’s a high-heat transformation.

The Technique: Get your pan or flat-plate BBQ screaming hot.

The Timing: Use a high-heat oil (like Grapeseed) and lay the steak down. Cook for only 30–45 seconds until you see beads of moisture on the top.

The Flip: Flip it over and give it just 20–30 seconds on the other side.

The Result: This gives you a nice brown color while keeping the internal temperature at a juicy medium.

The most important step: Never crowd the pan. If you put four cold minute steaks in at once, the pan temperature will plummet, the meat will grey, and it will become tough. Cook them one or two at a time.