A minute steak is a cut of steak that is a thin (usually 1/4 inch thick) cut of boneless, tenderized beef and it's most often from the sirloin of a cow.
The minute steak is a quick-cooking cut perfect for grilling, frying, braising, and much more.
Minute steak is a great choice for the health-conscious, lean and full of flavor, leaner cuts of beef have less fat and cholesterol than other cuts.
Minute steaks are tender and cook fast, so it's important to keep an eye on the pan, as an overcooked steak can turn leathery.
These are very lean and thin cuts of meat, and with less fat to render into the pan, they can become dry if cooked for too long.
In some areas of the country you'll also find cube steak labelled as minute steak, but in the rest of the US, minute steaks are generally thinner cuts of top round or top sirloin.
Cube steak is sometimes called cubed steak, or Swiss steak.
You might have heard of them referred to as “minute steaks” which is actually a Canadian term for cubed steaks.
Cube steak, sometimes labeled as cubed steak or minute steak, is an inexpensive, flavorful cut of beef that's pre-tenderized.
It's taken from the top or bottom round — a tough portion near the rump of the cow.
Can you microwave minute steak?
Place the minute steak on the plate in the microwave and heat it for one and one-half minutes, turning once, for a rare steak.
Making sure you turn it once, cook two minutes for medium-rare; three and one-half minutes for medium; four minutes for medium-well and five minutes for well done.