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Requesting tips on cooking wafer steak

m
MrsBridges Jul 8, 2012 03:58 AM

I chanced upon a local market (Hefling's in Detroit area, see Great Lakes board) selling grass-fed beef. I have not eaten or cooked grass-fed beef before, but I'm eager to try it. I got there late in the day, when the selection had been culled quite a bit. I bought a very thin-sliced cut labeled as "wafer steak," which I am not familiar with. Cook's Thesaurus states that it's from the round section.

I'm planning to quickly pan-fry this meat. It's very thin, so I expect it to cook quickly. I've also read that grass-fed beef cooks more quickly than grain-fed. Is pan-frying a reasonable plan? Anything else I should know before cookint it?

I should also mention that I'm using it for the steak and potato salad recipe in the America's Test Kitchen Healthy Living cookbook.

  1. monavano Jul 8, 2012 06:51 AM

    I think pan searing the steak in oil is the way to go. And of course, slice against the grain. Should be pretty straight forward.
    That bistro style mustard vinaigrette looks great. I think I know what I'm going to do with my flank steak today!

    1. i
      Irregular Jul 8, 2012 07:29 AM

      I'm not familiar with the recipe, but your method of cooking is spot on for this cut.

      1. f
        fourunder Jul 8, 2012 08:49 AM

        Assuming it s round and not a substitute, i.e. top blade or other, it's also known as minute steak. The worst thing you could do is cook it too long. Depending on the actual thickness of the meat slice, if it 1/4 inch or more in thickness, you may want to give it a gentle pounding. Round/Eye round is not very tender.

        1. ipsedixit Jul 8, 2012 12:26 PM

          I would make Chicken Fried Steak.

          1. m
            MrsBridges Jul 9, 2012 06:46 PM

            Verdict: I briefly seared it in oil and served it with the salad and potato as per the recipe. I'm really pleased, and I think I've begun my conversion to grass-raised beef.

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