"Worcestershire sauce makes the dish 'smell like 1978.' It reduces in the hot pan to create a nice coating, serving as an all-in-one seasoning."
"Minute steak can't be left to brown in the pan for long, or it will turn tougher than shoe leather. Worcestershire readily supplies flavor and tenderness."
"Minute steak is easier and less messy to cook than a thick, fatty cut and saves you dozens of dollars per diner, costing under $5 per piece."
"Guarnaschelli cooks slices from the top round, a cut of steak that is lean and definitely best when sliced thinly."
Minute steak, often seen as inferior, can be delicious when cooked correctly. Chef Alex Guarnaschelli emphasizes the importance of Worcestershire sauce, which adds flavor and nostalgia. The sauce tenderizes the meat and promotes browning, making it ideal for this quick-cooking cut. Minute steak is not only tasty but also economical, costing under $5 per piece. Guarnaschelli uses top round slices, which are best when thinly cut, ensuring a flavorful and easy cooking experience.
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