a small amount (the seasoning that comes with the steak if it's included)
Don't let thin-cut steak warm to room temperature! Just before you cook it, season both sides of the steak evenly with salt and pepper.
Add a generous amount of oil, enough to almost cover the steak, in a pan that's just big enough for the steak to fit in. Heat up pan over medium heat.
When the oil is hot (just before it starts smoking), add the meat and shallow-fry the first side for 1 minute. Turn and fry the other side in the same way.
Put a couple of vegetable scraps or crumbled pieces of foil in the pan and put the steak on top.
If using vegetable scraps, it looks like this.
Cover the steak with aluminium foil, turn the heat down to low and steam-cook for 5 minutes over low heat.
After 5 minutes, wrap the meat in foil and take it out of the pan. Leave for another 5 minutes to rest and cook in residual heat.
By doing this, the meat will cook through to the middle so that it's rare, but not raw.
The thinly cut steak is done. It will be rare to medium rare, depending on how thick it is and how long you cooked it.
If you cut through it, you'll see that the surface is cooked through, but the inside is medium rare. It's not raw, which is what this recipe achieves.
The steak I used this time was about 1 cm thick. If your steak is thinner than that, reduce the steam-cooking time and let the meat rest and cook in residual heat.
Story Behind this Recipe
I discovered that by shallow frying the surface of the beef in plenty of oil, you can prevent the steak from becoming well done. From there, I devised a method of recreating a roast beef cooking environment to cook the steak slowly at about 300F/150C in a pan.
It's difficult to cook a thin cheap steak so that it's rare inside. If you cook it over high heat straight out of the refrigerator, it will be raw inside. If you use the heat of the pan indirectly to steam-cook the meat, it will be cooked as shown here. Beef tastes better when it's aged, so if you find that's just before its best-by date, grab it!