The Secret to Cooking A Perfect 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.
Servings: 1 people
Calories: 380kcal
Ingredients
- 1 ribeye steak less than 1-inch thick, room temperature
- ½ teaspoon vegetable oil just enough to lightly coat the pan
- 2 tablespoons butter
- 8-10 cloves garlic optional
- 2 sprigs rosemary
- 3-4 sprigs thyme
- coarse salt for sprinkling, to taste
- coarsely ground black pepper optional, to taste
Instructions
- Dab the room temperature steak with paper towels and sprinkle with salt on both sides.
- 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.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.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.Serve. Slice and serve the cooked ribeye immediately with the soft garlic and a little butter. Note:
Video
Notes
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- 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.
- 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.
- 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.
- Adjust cooking time based on the thickness of the steak. When cooking a thin steak, the most important considerations are the factors that affect cooking time like the thickness of the steak and whether it has a bone. For steaks thicker than a half-inch you would baste and flip the steak a few more times until the internal temperature is at the desired level of doneness. Similarly, for thinner steaks you would reduce the amount of time that each side is initially cooked. Thus, for a thin skirt steak, you might cook each side for as little as 20-30 seconds.