Once considered an exotic ingredient, shaved steak is quickly carving out its place in grocery stores all over the United States, Costco included. It's a type of thinly sliced beef that is widely devoured in Korea and throughout Asia, where it finds a place in traditional bulgogi and a variety of barbecue recipes.

With slices so slim, approximately as thick as a piece of paper, it's admired for its quick cooking time and its ability to easily soak up marinades and sauces, thereby acting as a perfect flavor carrier.

"It doesn't tie itself down to a specific cut of beef. Any cut can be turned into a shaved steak," says Jae Kim, the owner and head chef of Hyun in New York City. Kim divulges that while in Korea shaved steak is prominently found in bulgogi, in Japan, it's employed in yakiniku featuring fattier cuts of beef. At his restaurant, however, he prefers to serve leaner cuts of shaved steak rather than fatty ones because the quick cooking time doesn't melt off all the fat, unlike in seared ribeye.

Apart from Asian dishes, shaved steak, also called shaved beef, is a protagonist in popular American regional sandwiches. Think Chicago-style Italian beef or the famous Philly cheesesteak. Shaved steak brings an unmatched textural pleasure to these sandwiches, setting up spaces and layers for gravies, sauces, melted cheese, and other toppings.

For those pressed for time during the weekdays, shaved steak provides a quick, yet delicious meal option. If the ease of finding shaved steak at the local grocery store doesn't do it for you, you can create your own, preferably from a less fatty cut like skirt or flank steak. Though professionals have access to meat slicers, a Mandoline can easily get the job done at home. The best part? Even frozen shaved steak thaws quickly in your fridge, thereby making an ideal option for last-minute meal prep.

Cooking shaved steak requires a minimum fuss. Remove it from the fridge half an hour prior to cooking to bring it to room temperature. Pre-heat an oil-seasoned cast-iron pan or griddle to medium-high heat. Cooking time can be as short as one to two minutes per side due to its thinness.

Kim advises against overcooking to avoid transforming your luscious shaved steak into a tough, flavorless bite.

Marination up to 24 hours before cooking is a hint Kim suggests to infuse flavors into the steak. This ultra-thin steak can be marinated a plethora of flavor options; classic Korean barbecue marinade usually includes a mix of soy sauce, sesame oil, honey or brown sugar, scallions, and other seasonings.

Once cooked, the shaved steak is recommended to be served immediately with a side of your favorite dipping sauce or flavored salt.

What's really won hearts about shaved steak is how versatile it can be. It works wonderfully in noodle, rice, or vegetable dishes, can be tucked in a sandwich or a pita, added to salads for some protein, or skewered onto kebabs.

On a fancy note, Kim says, "Uni, served over a cut of shaved steak, is a fantastic combination. Grillable cheese also adds a delightful flavor.”

Known to put to use any leftovers in your fridge, shaved steak is truly every home cook's multitasking ingredient. Win your weeknight dinners with some shaved steak!