You find minute steak in a few varieties, including cube steak, thinly sliced sirloin or thin-sliced eye of round, but what they all have in common is that they cook fast. A thin steak means high heat, whether you cook it on the stove or in the oven. Minute steak and sandwiches are unbeatable, but you can use this cut of beef in any dish to cut down on cooking time.
Heat the oven to 425 F. While the oven heats, take the steak out of the refrigerator for about 30 minutes so it can reach room temperature. Season the minute steak on both sides and set it on a plate lined with a paper towel. Coat the steak with a layer of oil and place it on a roasting pan or a rimmed baking sheet, then slide it in the oven. Bake minute steak for about 5 minutes, turning it over after about 3 minutes.
Take the steak out of the oven and transfer it to a cutting surface. Slice the steak across the grain into half-inch-thick slices for sandwiches, fajitas or a last minute addition to soups. You don't have to rest minute steaks as you do regular, thick steaks.
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A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.