Thin Sliced Ribeye Steak Recipe

Thin-cut ribeye steaks are a fantastic option for a quick and flavorful weeknight meal. Despite their size, they can still be cooked to a tender and juicy perfection with the right technique. This recipe will guide you through everything you need to know, from prepping the steak to achieving a beautiful sear.
In just three easy steps, you'll have a restaurant-quality steak ready to enjoy. So ditch the takeout menu and whip up this impressive dish in no time!

Ingredients

• 2 thin-cut ribeye steaks (about 1/2 inch thick)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 sprig fresh rosemary (optional)
• Freshly ground black pepper
• Kosher salt

Directions

1. Pat and Season: Pat the steaks dry with paper towels. Season generously with kosher salt and freshly ground black pepper on both sides.
2. Sear the Steaks: Heat a cast iron skillet or heavy-bottomed pan over high heat. Once hot, add olive oil and swirl to coat the pan. Carefully place the steaks in the pan and cook undisturbed for 2-3 minutes, or until a golden brown crust forms. Flip the steaks and cook for another 2-3 minutes for medium-rare, or to your desired doneness.
3. Baste and Rest: Add butter, garlic, and rosemary (if using) to the pan. Tilt the pan and spoon the melted butter over the steaks to baste them for about 30 seconds. Remove the steaks from the pan and transfer them to a plate. Tent with foil and let them rest for 5 minutes before slicing and serving.
4. Tips:
5. To ensure even cooking, bring your steaks to room temperature before searing. Take them out of the refrigerator 30 minutes before cooking.
6. Use a meat thermometer to check the internal temperature of the steak for perfect doneness. 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium, and 160°F for well-done.
7. Don't overcrowd the pan. Cook the steaks in batches if necessary to avoid lowering the pan's temperature.