All minute steaks behave the exact same way. They are all usually quite thin and cook very quickly, giving them potential to get dry when overcooked.
The trick is to sear on very high heat for 2-3 minutes per side, remove, and let rest for 5 minutes, turning the steak every minute while resting. After they are cooked and rested, cut the steaks.
It’s important to slice them as thin as you can against the grain (If you notice the fibers in the meat running in a certain direction, like this: IIIII, you want to cut against the grain, horizontal to this: /////. Do not slice vertically, the steak will be very tough to chew.)
These steaks are great for BBQ and can be used in fajitas, burritos, taco's, steaks with sides, stir fry's, etc. In all these procedures, cook the steak separately from everything else you prepare, slice and place on top when you’re done.
by Trevor Bird
Chef & owner at Fable Kitchen & Fable Diner