There’s something special about a perfectly cooked ribeye steak, especially when it’s thinly sliced and seared to perfection.
I remember the first time I tried this thin sliced ribeye steak recipe—it was a busy weeknight, and I needed something quick yet satisfying.
The rich flavors, combined with the ease of preparation, made this recipe an instant favorite in my kitchen. If you’re looking for a dish that’s big on taste but short on time, this is the one for you!
Thin Sliced Ribeye Steak Recipe
Recipe Overview
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Cuisine: American
- Course: Main Course
- Difficulty Level: Easy
- Yield: 2 servings
- Calories per Serving: 450
Ingredients
To make this thin sliced ribeye steak recipe, you’ll need the following ingredients:
- 2 ribeye steaks, thinly sliced (about 1/4 inch thick)
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Coarse salt and freshly ground black pepper (to taste)
Instructions
- Prepare The Steak: Start by patting the ribeye slices dry with paper towels. This is an essential step in getting a nice sear. Season both sides generously with coarse salt and freshly ground black pepper.
- Heat The Pan: Heat a large cast-iron skillet over medium-high heat. Add the vegetable oil to the pan once it is heated. You want the oil to shimmer, but not smoke.
- Sear The Steak: Carefully lay the ribeye slices in the pan, making sure not to overcrowd it. Cook for about 1-2 minutes on each side until a golden-brown crust forms. Remember, thin slices cook quickly, so keep a close eye on them!
- Add Butter And Aromatics: Once the steak is seared, reduce the heat to medium. Add the butter, minced garlic, rosemary, and thyme to the pan. As the butter melts, spoon it over the steaks, basting them with the flavorful mixture. This step adds richness and depth to the steak.
- Finish And Rest: After about 2-3 minutes, or when the steak is cooked to your desired doneness, remove it from the pan. Let the steak rest on a cutting board for a few minutes to allow the juices to redistribute.
- Serve And Enjoy: Slice the steak against the grain and serve immediately. Pair it with your favorite sides or enjoy it on its own for a simple, yet satisfying meal.
Tips And Variations
- Spice It Up: If you like a bit of heat, try adding a pinch of red pepper flakes to the garlic butter.
- Substitute Herbs: Don’t have rosemary or thyme? No problem! You can use fresh sage or oregano instead.
- Make It Ahead: You can marinate the steak slices in garlic, oil, and herbs for up to 24 hours for even more flavor.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a hot pan for the best results.
Serving Suggestions
This thin sliced ribeye steak pairs wonderfully with a variety of sides. For a classic steakhouse experience, serve it with creamy mashed potatoes and steamed asparagus.
If you’re in the mood for something lighter, a fresh green salad and roasted veggies make excellent accompaniments. Don’t forget to pour a glass of your favorite red wine to round out the meal!
Conclusion
I hope you give this thin sliced ribeye steak recipe a try! It’s a quick, flavorful dish that’s perfect for any night of the week. Whether you’re cooking for yourself or someone special, this recipe is sure to impress.
Please leave a comment below if you give it a try and let me know how it goes. I’d love to hear from you!
Juicy Thin Sliced Ribeye Steak Recipe – Ready In Minutes!
Ingredients
- 2 ribeye steaks thinly sliced (about 1/4 inch thick)
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Coarse salt and freshly ground black pepper to taste
Instructions
- Prepare The Steak: Start by patting the ribeye slices dry with paper towels. This is an essential step in getting a nice sear. Season both sides generously with coarse salt and freshly ground black pepper.
- Heat The Pan: Heat a large cast-iron skillet over medium-high heat. Add the vegetable oil to the pan once it is heated. You want the oil to shimmer, but not smoke.
- Sear The Steak: Carefully lay the ribeye slices in the pan, making sure not to overcrowd it. Cook for about 1-2 minutes on each side until a golden-brown crust forms. Remember, thin slices cook quickly, so keep a close eye on them!
- Add Butter And Aromatics: Once the steak is seared, reduce the heat to medium. Add the butter, minced garlic, rosemary, and thyme to the pan. As the butter melts, spoon it over the steaks, basting them with the flavorful mixture. This step adds richness and depth to the steak.
- Finish And Rest: After about 2-3 minutes, or when the steak is cooked to your desired doneness, remove it from the pan. Let the steak rest on a cutting board for a few minutes to allow the juices to redistribute.
- Serve And Enjoy: Slice the steak against the grain and serve immediately. Pair it with your favorite sides or enjoy it on its own for a simple, yet satisfying meal.
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