Minute Steak

Name: Minute Steak | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 9
Price: 32.99 AUD
Availability: InStock
Rating: 5.00 (1 reviews)

$32.99/kg

Minute Steak is a thin, boneless beef cut made for fast cooking. It’s typically sliced from the sirloin or round and cooks quickly over high heat, staying tender when it’s not overdone.

Perfect for pan-frying or grilling, it works well in steak sandwiches, stir-fries, or served simply with vegetables. Great flavour, minimal effort, and ideal for busy nights.

One steak is approx 200 grams.

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

Click here for help with quantity and units.

Description

Minute Steak is a thin, boneless cut of beef made for busy nights when you want something quick and satisfying. It’s designed for fast, high-heat cooking, giving you a tender result when cooked quickly and not overdone.

Typically cut from the sirloin or round and sliced to around 5–6 mm thick, minute steak is all about speed and versatility. It delivers a rich, beefy flavour that works beautifully with simple seasoning or a quick marinade.

This cut is ideal for pan-frying or grilling, and it’s a great option for sandwiches, stir-fries, and easy plated meals with vegetables. Because it cooks so quickly, it’s perfect when you want dinner on the table without the wait.

Minute steak is also a leaner style of beef cut, making it a handy choice when you want flavour without heaviness.

Quick Facts

Type/Cut: Minute Steak
Key features: Thin, boneless beef; typically from sirloin or round; approx. 5–6 mm thick
Best for: Pan-frying; grilling; sandwiches; stir-fries
Flavour/texture: Rich beef flavour; tender when cooked quickly
Prep notes: Cooks fast; best not overcooked

🔥 Why You’ll Love It:

✅ Quick to cook — perfect for weeknights
✅ Thin-cut beef that’s easy to portion and serve
✅ Rich, beefy flavour that suits simple seasoning or marinades
✅ Ideal for sandwiches, stir-fries, and fast dinners
✅ A leaner style cut that still delivers on taste

Cooking Tips:

Cook over high heat in a hot pan or on the BBQ for best tenderness
Keep it quick — avoid overcooking so it stays tender
Rest briefly after cooking before slicing or serving
If using a marinade, keep it simple and don’t soak too long
Slice across the grain if you’re serving it in strips for wraps or stir-fries

Serving Ideas:

Serve with steamed greens and mash or roast veg for an easy plate
Add to a steak sandwich with salad and a punchy sauce
Slice into strips for a quick stir-fry with vegetables and rice

Add Minute Steak to your next order…

1 review for Minute Steak

Rated 5 out of 5

Maureen Blake – 03/09/2024

I was pleasantly surprised by the quality of this minute steak. It cooked up super quickly, which is perfect for those nights when you don’t have much time. Despite being a thinner cut, it was still tender and tasted great. Worked really well in a Thai / Asian type salad.

Add a review

Nutrition Information

Servings Per Package: varies | Serving Size: 100g

	Avg Qty Per Serving	Avg Qty Per 100g
Energy	420 kJ	420 kJ
Protein	21.0 g	21.0 g
Fat, total	1.7 g	1.7 g
– Saturated	0.6 g	0.6 g
Carbohydrate	0.0 g	0.0 g
– Sugars	0.0 g	0.0 g
Sodium	50 mg	50 mg

Source: Australian Food Composition Database (FSANZ). Values are averages; actual values may vary with seasonal and breed differences.

How do you cook a minute steak so it is not tough?

Cooking fried minute steak properly to avoid toughness is crucial. Here are some tips to help you achieve a tender result:

Tenderize before cooking:
- Use a meat mallet to pound the steak, which breaks down muscle fibers. If you purchased from us this has already been done!
- You can also use a marinade with acidic ingredients like vinegar or citrus juice for 30 minutes to an hour.
Room temperature:
- Let the steak sit out for about 15-20 minutes before cooking. This helps it cook more evenly.
High heat:
- Use a very hot pan or grill. This allows for quick searing, sealing in juices.
Short cooking time:
- Cook for about 1-2 minutes per side, depending on thickness.
- Overcooking will make the steak tough, so be vigilant.
Don't overcrowd the pan:
- Cook steaks in batches if necessary to maintain high heat.
Rest the meat:
- Let it rest for a few minutes after cooking. This allows juices to redistribute.
Slice against the grain:
- When serving, cut perpendicular to the muscle fibers to make it easier to chew.
Consider a quick sauce:
- A pan sauce can add moisture and flavor, helping to mask any toughness.
Avoid flipping too often:
- Flip only once if possible to get a good sear.
Use oil:
- A bit of oil in the pan can help with heat transfer and prevent sticking.