Cooking pre-sliced steak is a quick and easy way to make a delicious meal. The steak is already sliced which cuts down on prep time and allows it to cook fast. While cooking pre-sliced steak is simple, there are some tips and tricks to ensure it turns out juicy and flavorful.
What is pre sliced steak?
Pre sliced steak refers to beef steak that has been pre-cut into thinner slices at the butcher or meat processing facility. This differs from a full intact steak where the butcher has not sliced the meat before selling it. Pre slicing makes the steak ready to cook right away without having to slice it yourself at home.
There are a few advantages to using pre sliced steak:
- Faster cooking time – The thin slices allow the steak to cook through in just a few minutes per side.
- More uniform thickness – Presliced steak will be cut to an even thickness which promotes even cooking.
- Easy portion control – Buying steak already sliced allows you to quickly separate it into individual servings.
- Fewer leftovers – Pre portioned slices mean less wasted steak that may go uneaten.
The downside is that pre sliced steak can dry out faster with the increased surface area. But proper cooking technique can help prevent this.
Choosing the right cut
You can find pre sliced steak from most beef cuts like ribeye, sirloin, flank, flat iron, or skirt steak. Leaner cuts like flank or skirt steak are best for quick high-heat cooking. Fattier cuts like ribeye can be cooked a little slower to render the fat and prevent drying out. Consider what recipes you plan to use the pre sliced steak for when selecting a cut.
Best cuts for pre sliced steak:
- Flank steak – Thin sliceable cut that stays tender with fast cooking.
- Skirt steak – Similar to flank with bold beefy flavor.
- Flat iron – Tender like sirloin but ability to slice thinly.
- Sirloin – Lean and affordable with meaty texture.
- Ribeye – Marbled for flavor but need moderated heat.
Marinating pre sliced steak
Marinating is highly recommended when cooking pre sliced steak. The marinade tenderizes and adds a ton of flavor into the meat which is important for quick cooking thin cuts.
Choose an acidic marinade that works on the meat proteins. Options include:
- Soy sauce
- Wine or beer
- Yogurt
- Fruit juices
- Vinegar
Combine the acidic liquid with herbs, spices, oil, and other aromatics. Let the steak marinate 15 minutes up to overnight depending on time. The thinner slices allow the marinade to penetrate deeper into the meat.
Sample flank steak marinades:
- Asian – Soy sauce, rice wine, ginger, garlic, sesame oil
- Southwestern – Lime juice, olive oil, cumin, chili powder, cilantro
- Mediterranean – Red wine vinegar, oregano, garlic, olive oil, parsley
Cooking methods
Pre sliced steak cooks very fast so high heat cooking methods like grilling or pan searing are best. This gives a nice crust on the outside while cooking the insides quickly before they dry out. Some good options include:
- Grilling – Gets great charred flavor from the grill. Cook over direct high heat 2-4 minutes per side.
- Pan searing – Use a very hot skillet with a little oil. Cook 1-2 minutes per side.
- Broiling – Cook under the direct oven broiler heat 3-5 minutes per side.
For very thin slices under 1/4 inch, you may only need to cook 1 minute per side. Test for doneness and remove from heat once it reaches desired doneness. Let rest 5 minutes before slicing and serving.
Tips for cooking pre sliced steak
Follow these tips when cooking pre sliced steaks for the best results:
- Pat steaks dry before cooking so they brown and sear properly.
- Brush lightly with oil to help promote browning during cooking.
- Get cooking surface very hot before adding steaks. This helps seal in juices.
- Don’t overcrowd pan or grill. Cook steaks in a single layer with space between.
- Flip steaks over only once during cooking.
- Cook to slightly under desired doneness as steak will continue cooking once removed from heat.
- Let steak rest at least 5 minutes before slicing to allow juices to redistribute.
- Slice steak across the grain for most tender texture.
Cooking pre sliced steak on the stove
To pan sear pre sliced steak on the stovetop:
- Take steak out of packaging and pat dry with paper towels.
- Season liberally with salt and pepper or any other seasonings.
- Heat a cast iron or stainless steel skillet over high heat until very hot.
- Swirl a small amount of oil or butter in the pan to coat.
- Add the steaks in a single layer without overcrowding.
- Cook for 1-2 minutes per side until well browned.
- Flip and cook the second side the same amount of time.
- Remove steaks from skillet and let rest 5 minutes before slicing and serving.
Use tongs to flip the steaks and be careful of splatter during cooking. You want an intense sear on the meat while cooking over high heat. This caramelizes the natural sugars and gives amazing flavor.
Pan searing tips:
- Get pan piping hot before adding oil or butter.
- Use a thicker steakhouse style pan for best results.
- Let steak finish cooking a few degrees below desired doneness.
- Add garlic, herbs, or shallots to the pan for extra flavor.
Cooking pre sliced steak on a grill
Grilling is a fast and flavorful way to cook pre sliced steaks. Follow these steps:
- Preheat your grill on high heat, clean grates well.
- Pat steaks dry and coat lightly with oil to help prevent sticking.
- Season steaks liberally with salt, pepper, garlic powder, etc.
- Place steaks directly over hot grill grates.
- Cook 2-4 minutes per side for nice char marks.
- Check for doneness and remove once steaks are almost at desired doneness.
- Let steaks rest 5 minutes then slice across the grain before serving.
The hot grill sears in the flavor while cooking the steaks quickly. Flipping once is key to get grill marks on both sides without overcooking.
Grilling tips:
- Oil the grill grates right before adding steaks.
- Use tongs instead of a fork to avoid losing juices.
- Add herbs or spices to the steaks or use a rub.
- Let thicker cuts rest longer before slicing if needed.
Common recipes and uses
Pre sliced steak is extremely versatile for recipes. Quick cooking time makes it ideal for stir fries, fajitas, skewers, sandwiches, salads, and more. Here are some popular ways to use it:
Stir fries
Slice steak into thin strips. Cook quickly over high heat with vegetables and sauce.
Fajitas
Season and grill slices. Serve with warm tortillas, peppers, onions, etc.
Kabobs
Thread steak slices onto skewers alternating with vegetables and grill.
Steak sandwiches
Pan sear slices and place on bread or buns with toppings.
Steak salad
Top leafy greens with sliced grilled steak and veggies. Drizzle with dressing.
Ensuring doneness
The quick cook time of pre sliced steak makes it important to monitor doneness closely. Here are some tips for checking if it’s done:
- Use an instant read thermometer for the most accurate read on internal temp.
- Cut into the thickest part of a piece to check the interior color.
- Check firmness by pressing on steaks lightly with tongs or your finger.
- Watch for color change from red to more brown as it cooks.
Remove steak from heat just before it reaches the desired internal temperature. It will continue cooking as it rests.
Steak doneness temperatures:
- Rare – 125°F
- Medium rare – 135°F
- Medium – 145°F
- Medium well – 155°F
- Well done – 165°F
Serving suggestions
Pre sliced steak is very versatile for serving. Here are some delicious options:
- Serve over a salad or on top of greens
- Include in steak tacos or fajitas
- Make cheesesteak sandwiches
- Dice or slice into stir fries
- Cook kebabs or skewers on the grill
- Pair with roasted veggies like potatoes, peppers, etc.
- Serve alongside rice or quinoa
Get creative with global flavors! Steak pairs well with chimichurri, teriyaki, chimichurri, salsa, chutneys, etc. Slice against the grain for the most tender bites.
Food safety tips
When handling and cooking pre sliced steak keep these food safety guidelines in mind:
- Store steak sealed in original packaging until ready to use.
- Keep refrigerated at 40°F or below and use within 1-3 days of purchasing.
- Thaw frozen steaks in the fridge overnight before cooking.
- Wash hands, cooking tools, surfaces after handling raw meat.
- Use a food thermometer to ensure steak reaches safe internal temps.
- Don’t let raw steak touch other cooked foods to prevent cross contamination.
- Refrigerate leftovers within 2 hours and use within 3-5 days.
Conclusion
Pre sliced steak provides a quick and convenient option for making delicious beef meals during the busy week. With a flavorful marinade, high heat cooking method, and proper doneness monitoring, you can enjoy tender and tasty steak any night of the week with minimal effort. Experiment with globally inspired marinades and cut prep to take your pre sliced steak dishes to the next level.