This was a little thin steak like you get in packs at supermarkets, not much more than a quarter of an inch thick. The problem is that they're so thin they're pretty difficult to cook to anything less than overdone, if you want any sort of browning on the surface. You need a very hot pan, or maybe they'd work on a charcoal grill.
But the big advantage is that you can keep them individually wrapped in the freezer and they'll defrost in half an hour. So you can have steak and eggs for breakfast, or lunch, on a whim. I did them a minute on either side, left them to rest while I did the eggs, and had them with salad and sauerkraut. Nice spring lunch.
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