How to prepare Minute Steak

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    What is minute steak and what is the best (simple) way to make it?




    Hope you don’t mind me asking but why would u wanna know how to prepare it if u don’t what it is? Did u like the name or something?


    ☕️coffee addict

    Hey sidi,

    I don’t see you around that much anymore

    Minute steak comes from the word minute (minoot) meaning small, it’s a small steak, cook it like any other steak, it’ll just take less time (because there’s less meat)



    A few more things to know about minute steaks. They are usually very lean and therefore can be tough and dry, especially if overcooked. They are not on the bone, which also means they cook quickly. marinating can help. They are usually also cut quite thin, which also makes them cook very quickly. They are not particularly big, and almost always have a ridge of inedible cartilage that goes right through the length of the steak (which is usually oval).


    Line a frying pan with tons of sliced onions and a drop of oil. Place the minute steaks on top and spice as desired. Cook on lo-medium flame for a couple hours until tender. No need to add any liquid as the onions make their own as it cooks.

    It ends up deliciously soft and not like chewy dog meat.




    Re musictomyears’ comment: How did you learn that dog meat is chewy? And is dog meat the meat from a dog, or the dog food that comes in a can?



    Thanks for the recipe.

    I’m actually cooking these for my dog, who likes chewy dog meat. Do you have any recipes that will work for that?



    Strangerindeed, I happen to have some in my freezer from Yom Tov and wanted to know the best way to make them.

    coffee addict, yeah, I haven’t been around lately…

    yichusdik, thanks!

    musictomyears, that sounds great! I think I’ll try it for Rosh Chodesh!



    Is this not a contradiction:

    yichusdik: They are usually very lean and therefore can be tough and dry, especially if overcooked. …which also means they cook quickly…

    musictomyears: Cook on lo-medium flame for a couple hours until tender.





    SiDi, I’m talking about using it as a steak (as in “minute steak”) in which caseit is grilled or broiled. music may have been talking about stewing it or cooking it in a sauce. I still think it would be dry, because how you cook it doesn’t change it being lean and thin. It might be less tough if not grilled or broiled.




    If you’re broiling or grilling the minute steak like a steak then decrease the amount of time or you’ll ruin it (hence the name- “minute” steak).

    If you’re planning to simmer it gently, covered, on a bed of onions (which will provide a liquid base) then take your time.




    Thanks yichusdik and golfer!




    I do a minute steak ROAST is a flattish roast. I spice it with a packet of dry onion soup, lots of minced garlic, a full jar of Gold’s Cantonese Duck Sauce, followed by a L O T of cinnamon. Cover with foil and bake at 350 until it is fork-tender. Then uncover and leave it in the with the heat turned off. You can optionally put cut up potatoes around the roast before baking, and/or mushrooms.



    There is no universal best way to make minute steak or roast. Of course, most depends on whether the meat is imported which is very lean (natural pasture, South America) or American which is marbled (grain finished).

    For broiling or grilling steaks, you must use American beef unless the meat is marinated for a day or two. Otherwise, you will get a tough and tasteless result. And you will be throwing away money and thinking the fault lies with you.

    The thinner front part of minute roast is best for steaks and roasts since it has very little gristle. Buy the whole roast and slice it yourself for steaks. For best enjoyment, peal off (use a sharp knife) the outer membrane which covers the meat before marinating or spicing. (I store any meat meat or chicken trimmings in the freezer and use it when cooking up a soup). Cut the back part of the minute roast (with thicker gristle) into cubes and use for stew, cholent, or grind for hamburger meat.

    Another method where I have also had very good results: first spice the minute roast (coat the meat with oil so spices will adhere to the meat and for flavor) and then roll the flat roast into a cylinder shape and tie several times with twine. The baked roast slices beautifully. You can also use a tightly packed soup bag for similar results.

    I store spiced roast in a gallon size baggy with spices and oil for a while. Bake uncovered with the remainder oil and spices, turn meat, and remove when meat thermometer reads about 130 degrees. PERFECT.

    Baking uncovered is also good for silver-tip/shoulder and rib roast.



    There is a time and a place for everything – for minute steak it’s never, and in the garbage.



    Minute steak never belongs in the garbage.



    “Minute Steak” is NOT a cut of meat. It is a name used by butchers for thin cuts of beef that may go from raw to plate in a few minutes time.

    I would not serve the cuts of chuck minute steak (with the center gristle) that I’ve seen in self service kosher markets to my family or guests.

    In general, I buy primal cuts of meat and do my own cutting and grinding.

    When I wish to serve small, quick cooking steaks, I’ll cut 3/8″ slices off a boneless ribeye and broil or grill quickly to medium rare.

    In fact, if the rain lets up and the sun comes out I’ll fire up the BBQ and serve “minute” ribeye steaks with salad fresh native corn on the cob and sweet potato fries for lunch around our pool.



    I’ve used minute steaks as cholent meat when my preferred cut, kolichal, was unavailable or overpriced. It’s OK for that purpose, but not as good as kolichal. I suspect they would require a great amount of preparation to not end up like shoe leather when grilled. By the way, kolichal seems to be a generic term for meat that has a roughly the shape of the Goodyear blimp. It could be from the shank, the neck, or the shoulder.



    “I’ll fire up the BBQ and serve “minute” ribeye steaks with salad fresh native corn on the cob and sweet potato fries for lunch around our pool.”

    During the hot summer times, when it’s too uncomfortable to eat around our pool, we will dine inside in cool comfort and have Jeeves our butler grill for us.



    Cherryb, you have a butler? Named Jeeves!





    It’s a shame you had to cut down on staff and poor Jeeves has to double as a cook and/or footman.

    We don’t have non-Jews cooking for us. Maybe we’ll have to hire a chef named Yankel.

    BTW> a private pool avoids those separate swimming hours problems such as they are having in Williamsburg.

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