Should you want to slice your own, I do recommend that you start with a fresh roast and place it in the freezer for 30 to 45 minutes to give it a little firmness.  This will help you to slice super thin and clean slices.  If you are lucky enough to have a meat slicer, even better!  

I drizzled my steaks with a little olive oil and a healthy sprinkle of my steakhouse seasoning then massaged everything together by hand and tossed them on my preheated iron skillet grill pan.  These were delicious!  Be sure to preheat your pan for at least 10 minutes before you start cooking.  This will ensure even heating and delicious steak.  My kitchen got super smoky so be sure to turn on the vent!

I hope you give these delicious iron skillet minute steaks a try and I hope you love them!

Happy Eating!

Iron Skillet Minute Steaks

Noreen's Kitchen

Iron Skillet Minute Steaks

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Meet Noreen!

Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

Noreen's Kitchen

Today I want to use some of that homemade steak house seasoning on some quick and easy, iron skillet minute steaks!  I remember my mom making minute steaks when I was a kid and they were a family favorite.  However they were not the fatty, gross chopped meat, frozen variety, these are good quality top or bottom round sliced super thin then seasoned with olive oil and my steak seasoning then flash seared in a grill pan.  These are great for sandwiches, salads, or even just serving on a plate with sauteed mushrooms and fries.  I promise that no one will complain when you put these on the table.

I am going to be using these steaks on a warm steak salad that was simply amazing.  I am also going to be using these for something else that Rick wants to share!  These steaks are also super with eggs for breakfast and they take hardly any time at all to cook.  Just about a minute on each side and done!  Thus their name.

​​I am using a milanese cut of top round.  I purchased my steaks this way and there was almost 2 pounds in the package that cost around $12.00.  The cost could be lessened by shopping for the bottom or top round roasts and buying them when they are on sale for $1.99 a pound.  I can often get them for this price when I shop at the Commissary.  If you are not adept with a knife or don't want to take the time to slice these yourself, you can ask the butcher to do it for you. He will be happy to provide this service for you and most better grocers will, at no charge.  You get a lot of minute steaks out of a roast!  Take it home and divide it up into packages and freeze till ready to use.  

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                                                                                         Ingredients​

2 pounds thin sirloin or sirloin tip
¼ cup olive oil
2 tablespoons steakhouse seasoning

                                           Step by Step Instructions

Pre-heat an iron skillet over medium high heat for at least 10 minutes

Place meat in a shallow dish and drizzle with olive oil.

Sprinkle with steak seasoning.

Cook steaks one at a time for 1 to 2 minutes per side or until cooked to your desired doneness.

Remove from pan to a plate.  Allow to rest for five minutes before serving.

These are great for sandwiches or sliced up and served on a warm steak salad with sautéed mushrooms and French fried onions.

                                                       ENJOY!