Name: Ribeye Steak Thinly Sliced Recipe
Prep time: 5 min
Cook time: 12 min
Ingredients: 1 ribeye steak (less than 1 inch thick, at room temperature); ½ teaspoon vegetable oil; 2 tablespoons unsalted butter; 8-10 garlic cloves (optional); 2 sprigs fresh rosemary; 3-4 sprigs fresh thyme; Coarse salt (to taste); Coarsely ground black pepper (to taste (optional))

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When I first tried making thinly sliced ribeye steak, I was blown away by how quickly it came together and the burst of flavors in every bite! Cooking it just right isn’t complicated, but it does require a few key techniques to bring out the steak’s natural juiciness and tenderness.

I’m excited to share this recipe with you so you can enjoy a restaurant-quality dish right at home. If you’re following a specific diet, you can explore keto ribeye steak recipes to find even more ways to approach your cooking.

Ingredients

1 ribeye steak, less than 1 inch thick, at room temperature
½ teaspoon vegetable oil
2 tablespoons unsalted butter
8-10 garlic cloves (optional)
2 sprigs fresh rosemary
3-4 sprigs fresh thyme
Coarse salt, to taste
Coarsely ground black pepper, to taste (optional)

Note: This recipe serves 1. Adjust ingredients accordingly for more servings.

Variations

Customizing this recipe is easy, whether you’re tailoring it for dietary needs or spicing it up with some creative flavorings. Here are some ideas:

Dairy-Free: Replace butter with avocado oil or another high-smoke-point vegan substitute.
Herb Alternatives: Swap rosemary and thyme with oregano, sage, or parsley for varied aromas.
Garlic-Free: If you prefer a simpler flavor profile, omit the garlic altogether.
Spicy Twist: Add a pinch of cayenne pepper or chili flakes to season the steak for a spicy kick.
Asian-Inspired: Use sesame oil and soy sauce in place of butter, and garnish with green onions and sesame seeds.

Cooking Time

Prep Time: 5 minutes
Cooking Time: 12 minutes
Total Time: 17 minutes

Equipment You Need

Cast-Iron Skillet – Essential for high, even heat and achieving a perfect sear.
Tongs – To flip the steak and hold it while searing the edges.
Meat Thermometer – Ensures the steak is cooked to your desired doneness.
Cutting Board – For resting and slicing the steak evenly.
Aluminum Foil – Retains heat while the steak rests.

How to Make Ribeye Steak Thinly Sliced Recipe?

Making this ribeye steak is straightforward, but each step is important to get that melt-in-your-mouth texture. Follow along, and you’ll have a steak that’s crispy on the outside yet tender and juicy inside.

Step 1: Prepare the Steak

Before you start cooking, allow the steak to come to room temperature. This step ensures the meat cooks evenly. Dab the steak on both sides with a paper towel to remove excess moisture. Sprinkle coarse salt generously, and, if you like, add a little black pepper.

Step 2: Heat the Skillet

Place your cast-iron skillet over high heat and allow it to get very hot. Add a small amount of oil and swirl it around to coat the pan. You’ll know it’s ready when you see a faint shimmer in the oil.

Step 3: Sear the Steak

Carefully place the steak in the skillet. Sear one side for about 2 minutes, then flip it and do the same for the other side. Continue flipping every 1-2 minutes to create a crust while avoiding overcooking the inside. After the third flip, reduce the heat to medium.

Step 4: Add Flavor

Toss butter, garlic cloves, rosemary, and thyme into the pan. As the butter melts, tilt the skillet slightly to pool the melted butter. Use a spoon to baste the steak repeatedly with the butter mixture. This step infuses the meat with bold flavors and keeps it moist.

Step 5: Check for Doneness

Insert a meat thermometer into the thickest part of the steak. For rare: 115-120°F, medium-rare: 120-125°F, medium: 130-135°F. Remember, the steak will continue to cook slightly as it rests, so remove it from heat a few degrees before your target temperature.

Step 6: Rest the Steak

Transfer the steak to a clean cutting board and loosely cover it with foil. Allow it to rest for about 5 minutes. This step lets the juices redistribute, making the steak juicier.

Step 7: Slice and Serve

Slice the steak thinly against the grain to maximize tenderness. Serve it immediately with the soft garlic, a drizzle of the herb-infused butter, and your favorite sides. If thinly sliced steaks excite you, be sure to explore juicy ribeye steak recipes for even greater inspiration.

Credit: cloveandcumin.com

Why You’ll Love This Recipe?

This dish checks off all the right boxes for an easy, indulgent meal you’ll want to repeat.

It’s quick and simple, perfect for busy weeknights.
The flavors are bold and savory, with a touch of elegance.
Easily customizable to suit dietary restrictions or spice preferences.
Requires just a handful of ingredients and basic cookware.
Perfect for steak lovers looking to master the art of cooking thin cuts.

How to Serve Ribeye Steak Thinly Sliced Recipe?

For a winning presentation, arrange the thinly sliced steak on a warm plate. Sprinkle coarse salt over the top and garnish with a sprig of rosemary. Pair it with sides like creamy mashed potatoes, roasted veggies, or a crisp green salad. You could also serve it over rice or noodles for a heartier meal. Leftovers? Toss the slices into a sandwich or wrap for a next-day treat. You can also enjoy similar ideas from steaks recipes for plenty of side pairing options.

Nutritional Information

This ribeye steak is packed with flavor and nutrients. Here’s a quick breakdown per serving (6-8 oz steak):

Calories: 380-576
Protein: 40-64 g
Carbohydrates: 0 g
Fat: 15-34 g

Make Ahead and Storage

If you’re prepping ahead, the steak can be seasoned up to 24 hours before cooking. Simply keep it on a rack in the refrigerator, uncovered, for a dry brine effect that enhances flavor and texture.

Leftover steak? Store it in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, warm slices briefly in a hot skillet with a little butter to retain moisture and flavor.

Tips for Making the Recipe

Having made this a few times now, I’ve learned a few tricks to perfecting it every time. Here are my best tips to help you out:

Bring the steak to room temperature before cooking for even doneness.
Dry the steak thoroughly to ensure a crispy crust when seared.
Preheat the skillet well; the hotter, the better for getting that golden crust.
Use an instant-read thermometer to avoid overcooking or undercooking.
Don’t skip the resting stage! It locks in all those delicious juices.
Flip often while searing to cook the steak more evenly.

With these tips in hand, you’re set to wow your family, guests, or even just yourself with this delectable thinly sliced ribeye steak! Give it a try and enjoy the rich, buttery flavors you’ve expertly created in your own kitchen.