"Thin Sliced Ribeye Steak Recipe: Perfectly Tender & Flavorful"

Experience the tender, juicy perfection of thin sliced ribeye steak with this meticulously crafted recipe. This cut, known for its rich marbling and intense beefy flavor, is a true delight for steak enthusiasts. Let's dive into the process of creating a mouthwatering thin sliced ribeye steak that's sure to impress.

Ingredients

Before you start, ensure you have the following ingredients:

• 1.5 lbs (680g) ribeye steak, about 1.5 inches thick
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 tbsp cold unsalted butter
• 2 tbsp balsamic glaze (optional)

Preparation

Preparation is key to a perfectly cooked thin sliced ribeye steak. Here's how to get started:

1. Remove the steak from the refrigerator and let it sit at room temperature for about 45 minutes. This helps the steak cook more evenly.
2. Pat the steak dry with paper towels. Season both sides generously with salt and pepper.
3. Heat the olive oil in a cast-iron skillet or heavy-bottomed pan over high heat until it starts to smoke.
4. Add the steak to the skillet and cook for 2-3 minutes on each side, or until a beautiful brown crust forms.

Cooking the Steak

Now that your steak has a perfect sear, it's time to cook it to your desired doneness. Here's how:

1. Reduce the heat to medium. Add the garlic, rosemary, and thyme to the skillet and cook for another 2-3 minutes, until the garlic is fragrant and lightly golden.
2. Add the butter to the skillet and let it melt, then spoon it over the steak repeatedly for about 1-2 minutes, until the steak reaches your desired internal temperature. For medium-rare, aim for 135°F (57°C).
3. Remove the steak from the skillet and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute throughout the steak.

Slicing and Serving

Once the steak has rested, it's time to slice and serve. Here's how to do it:

1. Using a sharp knife, slice the steak thinly against the grain. This shortens the muscle fibers, making the steak more tender and easier to chew.
2. Drizzle the balsamic glaze over the sliced steak, if using.
3. Serve the thin sliced ribeye steak immediately, while it's still hot and juicy. Enjoy!

Nutrition Information

Here's a breakdown of the nutritional information per serving (assuming 4 servings per recipe):