Minute Steak (Quick Pan-Seared Sirloin)

Whenever I need a steak fix faster than my garlic butter steak bites can hit the table, I reach for minute steaks. These ultra-thin slices of sirloin steak cook in less time than it takes for garlic parmesan fries to crisp or a pot of mashed potatoes to boil—making them the perfect choice for weeknights when the steak craving is real but the clock isn’t on your side.

Why I Love This Minute Steak Recipe

A minute steak delivers all the satisfaction of a full steakhouse experience without the wait. Because they’re so thin, these steaks sear beautifully in a blazing-hot skillet, picking up the buttery, rosemary-garlic flavor of a classic pan seared steak sauce. From stovetop to plate, you’re looking at less than 10 minutes of cooking time. You'll even have time to make this A1 steak sauce to go with it.

Even better, a quick tenderizing pass with a meat mallet ensures that even a budget-friendly sirloin steak turns out melt-in-your-mouth tender. Whether I’m cooking for one or serving a family, this recipe consistently delivers juicy, flavorful steak with a crisp, caramelized crust—no grill required.

Ingredients You’ll Need

• 6 steaks (thin-sliced sirloin)
• 3 tablespoon unsalted butter
• 2 tablespoon olive oil
• 2 whole garlic cloves, peeled
• 1 sprig fresh rosemary
• Salt, pepper, and garlic powder to taste
• Splash of red-wine vinegar (optional for finishing)

How To Make Minute Steak

Step 1 – Prep the Steaks

 If your steaks aren’t pre-sliced, slice the sirloin thin; pound each piece with a meat mallet until about ¼-inch thick.

Step 2 – Season

 Sprinkle both sides with salt, pepper, and garlic powder.

Step 3 – Heat the Pan

Warm olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the garlic cloves and rosemary sprig; let them sizzle 30 seconds to perfume the fat.

Step 4 – Sear

Lay in the steaks (work in batches; overcrowding steams them).  Sear 1–2 minutes, flip, and baste with the garlicky butter until the second side browns—about 1 minute more.

Step 5 – Serve

Transfer to plates, top with the last tablespoon of butter and the cooked rosemary. Splash on a little red-wine vinegar if you like a steak-frites vibe, and dig in.

My Expert Tips Section

• Thin Cut, Big Surface: Pounding the steaks to ¼-inch not only tenderizes tough muscle fibers but also increases surface area, letting each piece pick up maximum browned flavor in minimal time. I time myself—15 gentle whacks per steak gives the sweet spot between tender and shredded.
• Butter-Oil Blend: Using half oil, half butter raises the fat’s smoke point just enough that the butter doesn’t scorch before the 90-second sear is done. The oil handles the heat; the butter brings nutty milk-solid flavor.
• Whole Aromatics = No Scorch: Whole garlic cloves and an intact rosemary sprig flavor the fat without leaving burnt bits behind. I tried minced garlic once—tiny pieces turned bitter before the steaks finished. Whole cloves solve that, and you can smear the soft cloves on bread afterward.
• Baste for Gloss: Tilting the skillet and spooning the hot butter over the meat (classic arroser technique) flashes the top surface with 200 °F fat, finishing the cook without overcooking the center and giving that steakhouse sheen.
• Speed + Carryover: Because these steaks are paper-thin, they keep cooking off-heat. I pull them off the burner at medium-rare (135 °F) to land at a tender, juicy medium once plated. A digital thermometer poked sideways keeps me honest.
• Tiny Vinegar Pop: A teaspoon of red-wine vinegar sizzled in the empty skillet lifts the browned bits and balances the rich butter. It tastes like a cheat-code pan sauce—my kids call it “steak sparkle.”

Variations

• Lemon-Herb Minute Steak – Swap rosemary for thyme and finish with a squeeze of lemon instead of vinegar.
• Pepper-Crusted – Press cracked black pepper into both sides before searing for steak-au-poivre vibes.
• Mushroom Gravy – After cooking the steaks, sauté 1 cup sliced mushrooms in the drippings, add ¼ cup broth, reduce, then swirl in 1 tablespoon butter for a quick sauce.

Minute Steak FAQs

Can I use another cut?

Thin-sliced cube steak or flank steak works; just tenderize to ¼-inch and watch the timing.

No mallet on hand?

Use the bottom of a small saucepan or a rolling pin to tap the steaks thin.

Can I cook these from frozen?

Thawed is best—frozen meat releases water and won’t brown before overcooking.

How do I keep leftovers tender?

Reheat quickly in a hot skillet with a pat of butter for 30 seconds per side; microwave heat toughens thin steaks.

My Final Thoughts

Minute steaks turn a thrift-store cut into steak-house speed food. With rosemary butter sizzling in the pan and dinner on the table in ten, you’ll wonder why you ever waited for a thick rib-eye to rest. Let me know if you try the pepper-crust variation—I can’t choose a favorite!

More Quick Dinner Recipes To Try Next

• Mongolian beef
• Beef chorizo
• Shaved steak
• Flat iron steak
• Funeral sandwiches