Description
Quick and easy way to cook a very thin steak (about 1/2 inch / 1.27 cm thick). This method keeps the inside medium-rare/medium while giving the outside a light, golden crust. Perfect for thin-sliced, well-marbled cuts like ribeye or strip.
Ingredients
For Steak:
- About 1/2 inch (1.27 cm) thick steak (ideally a tender, flavorful cut such as ribeye, strip, or outside skirt)
- 2 tablespoons (30 ml) of high-smoke-point oil (I recommend refined avocado oil)
- 1/2 teaspoon kosher salt (about 3-4 g)
- 1/2 teaspoon black pepper
- Compound butter (Optional)
Tools:
- A smaller pan (Cast-iron, carbon steel, or heavy-bottomed stainless steel skillet)
- Tongs
- Meat thermometer (Optional)
Instructions
- Prepare the Steak: Pat the steak dry with paper towels on both sides, then season with kosher salt (about 1/4 teaspoon per side). Place it on a wire rack set over a baking sheet and let it rest for at least 1 hour at room temperature, or refrigerate it uncovered for about 4 hours for a much better flavor and a drier surface (I highly recommend the 4-hour dry-brine option for very thin steaks).
- Important: If you refrigerate the salted steak, take it out 15–20 minutes before cooking and let it sit at room temperature.
- Preheat the Pan: Place your pan over medium-high heat and let it heat for 3–4 minutes. Add 2 tablespoons (30 ml) of a high-smoke-point oil and let it heat for another minute. While the pan is heating, pat the steak dry again with paper towels and season both sides with finely ground black pepper. Once the pan and oil are hot, you’re ready to begin searing.
- Pan-Sear the Steak: Place the steak in the pan and gently press it with tongs to ensure even contact with the surface. If your steak is 1/2 inch (1.3 cm) thick, start by moving the steak to a fresh, hotter spot in the pan every 15 seconds during the first minute. Flip the steak and repeat the process on the other side for an additional 60-90 seconds. For slightly thicker steaks (3/4 inches / 1.9 cm), add about 30 seconds per side, still moving it to a hotter spot in the pan every 15 seconds. Once seared, remove the steak from the pan and let it rest for 5 minutes.
- Optional: At the beginning or end of searing, take a moment to sear the fat edge of the steak for 30–60 seconds. This helps render the fat and adds extra flavor. Hold the steak upright with tongs and press the fatty side against the pan until it turns golden and crisp.
- Depending on the thickness, you’ll typically hit medium-rare in about 2.5 to 3.5 minutes total if you follow these steps closely. If you prefer your steak cooked to medium or medium-well, sear each side for an additional 30 seconds.
- Serve the Steak: After the steak has rested, slice it thinly. With tender cuts like ribeye or strip, slice however you prefer. For cuts with long, coarse muscle fibers (such as skirt, flank, hanger, or similar), always slice against the grain. This shortens the muscle fibers, making every bite more tender and easier to chew.
- Aromatics (Optional): For an extra boost of flavor, finish the steak with compound butter. Place a very thin slice on top of the steak as it rests, allowing it to melt slowly over the surface. Or, warm the butter in the pan and pour it over the steak right before serving.
Notes
