A minute steak is a thin, quick-cooking steak that sometimes can be a bit tough. But that's not the case thanks to the tenderness of Wagyu beef. Since 1993, Brant Lake Wagyu has been raising Wagyu cattle in southern Alberta. Choose a minute steak over the Wagyu ribeye or striploin if you want something special but not too rich. You'll still be able to enjoy the intricate marbling of Wagyu beef without the pressure of a massive steak. This Wagyu minute steak is less of a commitment than it's thicker counterparts and can be sliced up without any judgement. 

COOKING TIP: First things first, make sure your steak is room temperature before cooking. Then, keep things simple with some salt and pepper on both sides. Sear your steak on a preheated pan over high heat. Just a minute on each side. You don't want to go over an internal temperature of 135°F. Let it sit for a couple of minutes and then it's ready to eat!