Ninety seconds a side, and dinner's done
Some nights you don't want a project. You want a hot pan, a good steak and something green on the plate before anyone starts circling the pantry. That's exactly what the thin-cut round steaks in your share are for. They're lean, they're honest, and they cook faster than the rice would. A screaming-hot pan, a knob of butter, a bit of garlic — that's the whole trick. With mash or good bread alongside, it feeds four, start to plate, in twenty minutes.
Ingredients
- 460g Your Farmer grass-fed beef round steaks (thin-cut)
- 1 tbsp olive oil
- Salt and pepper to season
- 60g butter
- 3 cloves garlic, finely sliced
- 2 bunches broccolini, ends trimmed
- Juice of 1/2 lemon
- Small handful flat-leaf parsley, chopped (optional)
Instructions
Take the steaks out of the fridge 10 minutes ahead so they lose their chill. Pat them dry and season generously on both sides.
460g round steaksHeat the oil in your heaviest pan over high heat until it's just starting to smoke. The pan being properly hot is the whole recipe.
1 tbsp olive oilCook the steaks 60–90 seconds per side, in two batches so the pan stays fierce. Move them to a warm plate and cover loosely — they'll rest while you cook the greens.
Drop the heat to medium. Add half the butter and the broccolini with a splash of water, and cook for 3–4 minutes until bright green with charred edges.
30g butter2 bunches broccoliniPush the greens to one side. Add the remaining butter and the garlic and cook until foaming and fragrant, about 1 minute — don't let the garlic brown past golden. Squeeze in the lemon juice.
30g butter3 cloves garlicjuice of 1/2 lemonReturn the steaks and any resting juices to the pan for 30 seconds, spooning the garlic butter over as they warm through.
Serve the steaks with the greens piled alongside, every last bit of garlic butter spooned over the top and a scatter of parsley. Mash or a loaf of good bread makes it a full dinner for four.
Appears in
In every beef share — Round Steaks (~460g)
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Why Round Steaks Love a Hot Pan
Round comes off the back leg — a muscle that did plenty of walking while the animal grazed. All that work makes it lean and fine-grained, with hardly any fat running through it, which is exactly why the round in your grass-fed beef CSA share arrives as thin-cut steaks. Thin and lean has one golden rule: hot and fast, or long and slow — never the lazy middle. A medium-heat dawdle toughens the steak before it ever colours. So get the pan genuinely hot before the meat goes anywhere near it, don't crowd it, and pull the steaks at ninety seconds a side. Your Farmer® round steaks are 100% grass-fed, which makes them leaner again than grain-finished beef — the butter at the end isn't a garnish, it's the richness the cut politely asks for.
Swaps and Variations
The topside minute steaks from the same share work identically here — same thickness, same rules. The butter is where you can play: mash in a couple of anchovies for something savoury and grown-up, or swap the parsley for chilli flakes and extra lemon. No broccolini? Any quick green earns its place — green beans, sliced silverbeet, even frozen peas tossed through the garlic butter. A splash of cream and a teaspoon of Dijon stirred in after the garlic turns the whole thing into a two-minute pan sauce for mash. And if it's the long-and-slow mood instead, round is the slow-cooker hero you didn't expect.
Storage and Leftovers
Once thawed, raw steaks keep 2–3 days in the coldest part of the fridge, so there's no pressure to cook them the day they come out of the freezer. Cooked steak keeps in an airtight container in the fridge for up to 3 days. Reheating thin steak tends to overcook it, so the smarter move is to eat leftovers cold or at room temperature — sliced thin across the grain over a salad, or layered into a sandwich with mustard and pickles the next day. If you must reheat, a flash in a hot pan beats the microwave every time. For more on getting the best from lean pasture-raised beef, our guide to cooking grass-fed beef covers every cut's temperament.
Frequently asked questions
Can I use topside instead of round steaks?
How do I stop thin steaks from overcooking?
Can I cook the steaks straight from frozen?
What greens work if I can't get broccolini?
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