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"60 second steak"

ipsedixit Oct 28, 2013 09:01 PM

Do you like this preparation?

If so, what cut do you use?

  1. f
    fourunder Oct 28, 2013 09:54 PM

    Flat Iron/TopBlade or Hanger....or Tournedos of Beef (Tenderloin)

    Once inch thick or less.

    I prefer outdoor grilled steaks first.... Inside, the Reverse Sear method.

    3 Replies
    1. re: fourunder
      ipsedixit Oct 29, 2013 10:34 AM

      Hanger steak. That's interesting.

      As I understand it (and I may very well be wrong about this), a 60 second steak is where the beef is left to cook for 60 seconds on one side and then plated and served. So you get essentially a steak befitting the Batman villan, Two-Face, one side cooked, one side raw.

      Now, with tenderloin I can see this working well. But Hanger or Flat Iron where generally the common wisdom is too cook, or grill, them medium to bring out the flavor (as opposed to raw-ish).

      1. re: ipsedixit
        fldhkybnva Oct 29, 2013 01:38 PM

        I feel like I'd have to butterfly a hanger for this to work. I've never just seared a steak on one side and not sure I'd want to but I regularly eat pretty thin cut sirloin, flat iron or flank and give it not much longer than that on each side.

        1. re: ipsedixit
          f
          fourunder Nov 4, 2013 11:21 PM

          I've never hear of the method you have described in the follow-up, but I see no reason why it would not work if sliced thin enough. I guess it would come down to your definition of what a steak is as opposed to slices of beef, from a steak cut.

          There are more than a few Korean places that offer thin sliced steak where you could cook at the table.

          In the Pubs in Northern New Jersey, there's a common Open Face Sliced Steak Sandwich. Some use round, but the better places will use Top Butt Sirloin or Triangles. It's meat that is sliced thin on a electric slicer to about 1/8th inches or slightly thicker depending on the cut of meat. It draped over Toast Points on a Sizzle Plate...stuck under the Broiler until requested temperature and than topped with Garlic butter. That the closest thing I can compare to a 60 second preparation, not quick seared in a pan or grill top.

          The first image is off a Single Sliced Steak

          The second image is the Double Sliced Steak

          http://www.yelp.com/biz_photos/lido-restaurant-hackensack?select=NYwVGlDB4V7ggF5oZiiSqQ#NYwVGlDB4V7ggF5oZiiSqQ

          https://www.google.com/search?q=lido+...

      2. b
        Brooks111 Oct 29, 2013 01:34 PM

        I like it very much! 60 seconds on each side. I remember the last time I was preparing two pounds inside skirt steak, cut into three equal portions. I served it with grilled onions and peppers.

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