Why should I slice rib eye thin instead of serving a thick steak?

Thin slicing shortens the muscle fibers and increases tenderness per bite. It also spreads flavor across more bites and makes the steak easier to use in sandwiches, tacos, or salads.

Can I slice the steak before resting to save time?

No. Resting lets juices redistribute. If you slice immediately the juices will run out and the steak will be drier. Slice after a 6 to 8 minute rest for best results.

Is it better to chill the steak before slicing thin?

Slightly chilling cooked steak for 10 to 15 minutes firms it and can make ultra-thin slicing easier. If you chill, warm slices briefly before serving to avoid being too cold.

What is the best way to reheat thin sliced rib eye?

Warm gently in a skillet over low heat with a small splash of beef stock or water to preserve tenderness. Do not overheat.

Thin Sliced Rib Eye Steak Recipe

Name: Thin Sliced Rib Eye Steak Recipe
Prep time: 40 min
Cook time: 8 min
Total time: 46 min
Cuisine: American
Ingredients: 1 to 2 rib eye steaks 1 to 1.25 inches thick total 12 to 16 ounces; Kosher salt; Freshly ground black pepper; 1 tablespoon high-heat oil such as avocado or grapeseed oil; 1 tablespoon unsalted butter optional; 1 garlic clove smashed optional; 1 sprig thyme optional; Lemon wedges or chimichurri for finishing

Description

This thin sliced rib eye steak recipe delivers tender restaurant-style ribbons in under 20 minutes of active cooking. A hot sear, proper rest, and ultra-thin slicing across the grain create juicy, flavorful slices perfect for sandwiches, salads, tacos, or plated dinners.

Ingredients

Scale

1 to 2 rib eye steaks 1 to 1.25 inches thick total 12 to 16 ounces
Kosher salt
Freshly ground black pepper
1 tablespoon high-heat oil such as avocado or grapeseed oil
1 tablespoon unsalted butter optional
1 garlic clove smashed optional
1 sprig thyme optional
Lemon wedges or chimichurri for finishing

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Instructions

Remove steaks from refrigerator 30 minutes before cooking and pat dry.
Preheat a heavy skillet over medium-high to high heat until smoking hot and add oil.
Season steaks lightly with kosher salt just before placing in the pan.
Sear 2 to 4 minutes per side for medium-rare depending on thickness. Add butter, garlic, and thyme in the last minute and baste if using.
Remove steaks at 125 to 130 F and rest 6 to 8 minutes.
Slice thin across the grain at a 25 to 30 degree angle into 1/16 to 1/8 inch ribbons.
Finish with lemon or chimichurri and season lightly with flaky sea salt. Serve warm.

Notes

For ultra-thin slices chill the rested steak in the fridge for 10 minutes before slicing and warm gently before serving. Use a sharp slicing knife and avoid sawing motions. If steaks are thicker than 1.25 inches finish in a 400 F oven for 4 to 6 minutes after searing.

Prep Time: 40 minutes
Cook Time: 8 minutes
Category: Dinner
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 4 ounces cooked
Calories: 310 kcal
Sugar: 0 g
Sodium: 75 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 0 g
Fiber: 0 g
Protein: 23 g
Cholesterol: 80 mg