English Cut* Recipe

Prepare and season

Pat the thinly sliced beef dry with paper towels. Arrange slices in a single layer on a plate. Sprinkle evenly with kosher salt and freshly ground black pepper on both sides and allow to rest at room temperature for 10 minutes while you prepare the marinade.

Make the marinade

In a shallow bowl or dish, whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, minced garlic and chopped thyme until combined.

Marinate the beef

Add the seasoned beef slices to the marinade, turning to coat each slice. Let the beef sit in the marinade for 15–20 minutes at room temperature (no more than 30 minutes since slices are thin). Turn the slices once halfway through to ensure even coating.

Heat the pan

Place a large heavy skillet or cast-iron pan over medium-high heat. Add the vegetable oil and heat until shimmering but not smoking (about 1–2 minutes).

Sear thin slices

Working in a single layer, add a few marinated beef slices to the hot pan (do not overcrowd). Sear 30–45 seconds on the first side until a brown edge appears, then flip and cook another 20–30 seconds. Because the slices are thin, they cook very quickly—aim for just cooked through but still delicate. Transfer cooked slices to a warm plate and tent with foil. Repeat with remaining slices, adding small additional splashes of oil if needed.

Deglaze and finish sauce

After all beef is cooked and resting, reduce heat to medium-low and add 1 tablespoon beef broth to the pan. Scrape up any browned bits with a wooden spoon, then add the butter and stir until melted into a glossy pan sauce. Pour the pan sauce over the rested beef slices and sprinkle with chopped fresh parsley.

Serve

Serve the thin English-cut beef immediately while warm. Suggested accompaniments: simple green salad, roasted potatoes or crusty bread to soak up the pan sauce.