Updated 30 September 2026
A minute steak is exactly what it sounds like: a steak thin enough to cook in about a minute. It is the fastest proper dinner there is, and it makes the best steak sandwich going. Here is what a minute steak is, how to make your own from sirloin or rump, and how to cook it without turning it grey and chewy.
Quick answer: a minute steak is a thin (about 5mm) slice of tender beef, usually sirloin or rump, often batted out flat. Cook it in a smoking-hot pan for 30–45 seconds per side for pink, then rest it for a minute.
What is a minute steak?
A beef minute steak is a thin steak cut or flattened to about 5mm. Because it is so thin, it cooks in seconds rather than minutes. Traditionally it is cut from the sirloin or topside, and in some butchers from rump. The thinness is the point: it cooks through quickly, needs no resting to speak of, and slices beautifully into a baguette.
We don't sell a pack labelled "minute steak", but you can make it easily at home from a thicker sirloin or rump steak, and you get better beef that way too.
How to make minute steaks from sirloin or rump
- Choose your steak. Sirloin Steak 2x 6oz (£8.99) or Rump Steak 2x 6oz (£8.99) both work well. Sirloin is more tender, and rump has more flavour.
- Trim. Cut off the fat strip from a sirloin, or render it separately to cook in.
- Slice. For thicker steaks, slice horizontally through the middle (butterfly) to give two thin steaks. A steak that has been in the freezer for 20 minutes is much easier to slice.
- Bat out. Put the steak between two sheets of cling film or baking paper and bash it with a rolling pin or meat mallet, working from the centre outwards, until it is an even 5mm thick.
- Season just before cooking: salt and pepper, a little oil on the meat rather than in the pan.
How to cook a minute steak
- Get the pan very hot. Use a heavy frying pan or griddle and heat it until it is just smoking.
- Cook quickly. Lay the steak in the pan away from you. Cook for 30–45 seconds, flip, and cook for 30–45 seconds more for pink. Allow 1 minute a side for medium.
- Butter baste (optional). Add a knob of butter and a crushed garlic clove for the last 20 seconds and spoon it over.
- Rest briefly. A minute on a warm plate is enough.
Don't crowd the pan: cook one or two at a time, or the pan cools and the steak stews instead of searing.
Minute steak cooking times
| Doneness | Per side, 5mm steak, very hot pan |
|---|---|
| Rare | 20–30 seconds |
| Medium-rare / pink | 30–45 seconds |
| Medium | about 1 minute |
| Well done | 1 minute 30 seconds, but it will be firmer |
The minute steak sandwich
Warm a split baguette or ciabatta. Fry sliced onions slowly in butter until golden and soft. Cook the steaks, then pile them into the bread with the onions, a smear of English mustard or horseradish, and a handful of rocket or watercress. Pour the pan juices over the bread. It's a proper pub lunch at home.
Getting the best from a thin steak
The main risk with a minute steak is overcooking, so have everything else ready before the steak goes in the pan: chips done, onions soft, bread warm and plates out. Pat the meat dry with kitchen paper, because a wet surface steams instead of browning. Season generously, as a thin steak has a lot of surface for its size. If you are cooking for four, cook in batches and keep the cooked steaks on a warm plate under foil for a minute or two; they will stay juicy. And always slice across the grain, which you can see as fine lines running through the meat, for the most tender bite.
Other ideas for minute steaks
- Steak and chips: thin, quick and ready as soon as the chips are. See sirloin steak with chips.
- Peppercorn sauce: cook the steaks, then make a quick peppercorn sauce in the same pan.
- Steak salad: slice thinly over leaves with a mustard dressing.
- Stir-fry: cut into strips and toss through noodles at the very end.
For a thicker steak cooked the usual way, see how to cook sirloin steak, or compare cuts in types of steak. Browse our sirloin steaks, rump steaks and all beef steaks.
Minute steak FAQs
What is a minute steak?
A thin steak, about 5mm thick, usually cut from the sirloin, rump or topside and often batted out flat, so it cooks in about a minute.
How long do you cook a minute steak?
In a smoking-hot pan, cook for 30–45 seconds per side for pink, or about 1 minute per side for medium. Rest for a minute before serving.
What cut of beef is a minute steak?
Usually sirloin or topside, and sometimes rump. At home, sirloin or rump steaks sliced or batted thin work perfectly.
Why is my minute steak tough?
Usually it has been overcooked or the pan wasn't hot enough, so it stewed. Keep the pan very hot, cook quickly and slice across the grain.
Can you cook minute steak from frozen?
It is best to defrost it in the fridge first. Thin steaks defrost quickly, often in a few hours.