Ultimate guide to searing a perfect thin ribeye steak at home

Indulge in the delectable flavors of a perfectly cooked ribeye steak, sliced thin and seared to perfection on your stovetop. This culinary guide will equip you with the essential techniques to transform your kitchen into a steakhouse-worthy haven.

Ingredients:

• 1 (12-16 ounce) ribeye steak, at room temperature
• Olive oil
• Salt and freshly ground black pepper, to taste
• Optional: herbs and spices of your choice

Equipment:

• Sharp knife
• Cast iron skillet or heavy-bottomed skillet
• Meat mallet or tenderizer
• Tongs

Instructions:

1. Prepare the Ribeye Steak

• Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes. This will help the steak cook evenly.
• Pat the steak dry with paper towels to remove any excess moisture.
• Season the steak generously with salt and pepper, to taste. You can also add your favorite herbs and spices, such as garlic powder, onion powder, or dried thyme.

2. Heat the Skillet

• Heat a cast iron skillet or heavy-bottomed skillet over high heat. Add a drizzle of olive oil to the pan.

3. Sear the Steak

• Once the oil is hot and shimmering, carefully place the steak in the skillet.
• Sear the steak for 2-3 minutes per side, or until a golden-brown crust forms.

4. Thin-Slice the Steak

• Remove the steak from the skillet and let it rest for 5 minutes. This will allow the juices to redistribute, resulting in a more tender steak.
• Use a sharp knife to thinly slice the steak against the grain. This will help create a more tender and flavorful steak.

5. Return the Steak to the Skillet

• Return the sliced steak to the skillet and cook for an additional 1-2 minutes per side, or until the steak reaches your desired doneness.
• For a rare steak, cook for 1 minute per side. For a medium-rare steak, cook for 1 1/2 minutes per side. For a medium steak, cook for 2 minutes per side.

6. Serve and Enjoy

• Remove the steak from the skillet and let it rest for a few minutes before serving. This will help the steak retain its juices.
• Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

7. Tips for Thin-Slicing Ribeye Steak

• Use a sharp knife to ensure clean and precise cuts.
• Slice the steak against the grain to create a more tender and flavorful steak.
• Don’t overcook the steak, as it will become tough.
• Let the steak rest before slicing to allow the juices to redistribute.

Frequently Discussed Topics

Q: What is the best way to cut a ribeye steak thin?

A: Use a sharp knife and slice the steak against the grain. This will help create a more tender and flavorful steak.

Q: How long should I cook a thin-sliced ribeye steak?

A: For a rare steak, cook for 1 minute per side. For a medium-rare steak, cook for 1 1/2 minutes per side. For a medium steak, cook for 2 minutes per side.

Q: What are some good sides to serve with a thin-sliced ribeye steak?

A: Some good sides to serve with a thin-sliced ribeye steak include mashed potatoes, roasted vegetables, or a simple salad.