Minute Steak cooking tips

Minute steaks are cut from the flank (rear) of the animal and are great for a quick meal or sandwich.  You can also cut them and use in a stir-fry recipe if preferred.

To retain the succulence, cook the steaks quickly so that they don’t dry out and become tough.

We like to cook them in a large hot frying pan for about a minute on each side – or a little less if you want them rare.

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Chuck Eye Steak

The Chuck Eye or Delmonico steak is often called the “poor man’s ribeye”. It’s quite a lot cheaper than the traditional Ribeye steak we sell.

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