The Ultimate Guide to Cooking Thin Ribeye Steak

Do you often see wonderful cuts of steak at the supermarket but hesitate because they are thin. Don't! Here are all the tips and tricks that you need to cook a drool worthy thin ribeye steak.

Understanding thin steak

A thin steak is less than 1 inch thick. Often seen in supermarkets, they are often cheaper than standard cuts, just thinner. Over the years, we have found many thin well marbled deals which are just as delicious as the premium cuts.

The secret to cooking thin steak

You must cook a thin steak by searing it initially on high heat. If you cook at a lower temperature, the steak will be overcooked by the time you get a nice crust on the outside of the steak.

The best way to cook a thin steak is to sear it for about 1-2 minutes on all sides on a very hot cast-iron skillet, then reduce the temperature and cook until a meat thermometer inserted into the center registers the target temperature for your personal preference of doneness.

Ingredients

• We used a half-inch Rib Eye Steak for this recipe. This cooking method works with other thin cuts as well like filet mignon, T-bone, porterhouse, New York strip steak, hangar steak and skirt steak and sirloin steak. In this recipe, we used Trader Joe's Grass Fed Organic Rib Eye Beef Steak which had great marbling.
• Vegetable oil is used to coat the heavy bottomed skillet (e.g., cast-iron or carbon steel). If substituting, pick an oil with a high smoke point (not butter) like olive oil, canola oil or avocado oil.
• Coarse salt and black pepper for seasoning.
• We use butter, whole garlic cloves and fresh herbs like rosemary, and thyme sprigs for an extra burst of flavor. Using unsalted butter helps you to control the steak's saltiness. You can also use a compound butter like our Benihana Garlic Butter Recipe for additional flavor.

Choosing the right pan

You need a heavy duty pan for this recipe like a cast iron pan or carbon-steel skillet. A surface which can retain heat and get hot is critical for this recipe as we want to quickly sear the surface of the steak, then have the versatility to reduce the temperature and control the cooking time.

How to cook a thin steak

Step 1: Prepare the steak.

• Dab the room temperature steak with paper towels and sprinkle with salt on both sides.

Step 2: Cook the steak

1. Heat up a cast-iron or carbon-steel skillet on high heat. Once the pan is hot add the vegetable oil and swirl the oil around the hot skillet.
2. Cook the steak. Place the steak on the hot pan and cook the bottom for 2 minutes. Flip the steak over and cook the other side for 2 minutes. Repeat. Turn the heat down to medium and add the butter, garlic, fresh rosemary, and fresh thyme. Using tongs, cook the sides of the steak for about 1 minute each, rolling the steak so all the sides are evenly cooked. Baste the steak with the melted, flavored butter until a digital cooking thermometer inserted into the middle of the steak indicates your target temperature range - 115°-120°F for rare, 120°-125°F for medium-rare, 130°-135°F for medium, 140°-145°F for medium well and 150°-155°F for well done.
3. Rest the steak. Once the steak reaches the desired temperature remove it from the heat immediately and place on a clean surface like a cutting board. Cover with aluminum foil and rest for 5 minutes. While resting the internal temperature of the steak will increase by about 5°F. **If the garlic is not cooked through, continue cooking it in the butter while the meat rests.
4. Serve. Slice and serve the cooked ribeye immediately with the soft garlic and a little butter. Note:

Tips

• Allow the steak to come to room temperature: When you're ready to cook, allow the steak to come to room temperature by placing it on the counter for at least an hour. By doing so, you ensure that the steak cooks evenly, as the lower temperature prevents any parts from being undercooked and the steak also develops a delicious crust faster.
• Dry the steak: For the best steak, dab the raw steak with a paper towel and place it on a wire rack, in the refrigerator for at least an hour.
• Use an instant-read thermometer. This is critical to ensure that the steak is cooked to your level of desired doneness.
• Lower the temperature once you start basting. Once you start basting the steak lower the temperature so that the meat cooks more slowly. This will help you more easily pinpoint the precise moment that you need to remove the steak from the heat.
• Watch thin steaks early for doneness. If you have a really thin steak, begin checking the temperature early so that the steak does not overcook.
• Sear the steak on very high heat. If the heat is too low the steak will not sear and by the time it does, the inside will be overcooked.

Steak Doneness Chart

An instant-read thermometer allows home cooks to make restaurant quality steaks because it scientifically pinpoints the exact moment that you need to stop cooking your steak. The chart below tells you exactly what each type of steak doneness looks like and the corresponding temperature to stop cooking the steak. It is different from other steak doneness charts in that it incorporates the 5°F increase in temperature during the resting period. Thus, the perfect temperature for medium-rare steak is 130°F-135°F but you stop cooking at 120°F and 125°F.

Nutrition

A typical 6-8 ounce serving of this juicy ribeye steak has about 380-576 calories, 40-64 grams of protein, 15-34 grams of fat, and 0 grams of carbohydrates. The calories will vary depending on the steak purchased.

The nutritional information is intended as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Storage

Refrigerator. Leftover rib eye steak can be stored in an airtight container for up to 4 days in the refrigerator.

Freezer. Cooked steak can be frozen in an airtight container for up to 3 months. To thaw, allow the steak to sit in the fridge overnight.

What to serve with a thin ribeye steak

We love to serve our flavorful ribeye steak with lobster ravioli. Other great sides include our Creamy Mashed Potatoes,  Greek Salad, Bombay Aloo and Japanese Hibachi Chicken Fried Rice.

We also love slicing leftover steak and using them as a filling for a steak sandwich. To take your sandwich to the next level, eat it with freshly baked bread. Its delicious stuffed in our easy Lebanese pita bread , two-hour artisan bread and Banh Mi Bread.

FAQs