In most supermarkets, and some butchers, you will often find steaks that are cut very thin. This is a shame, as a thicker steak is easier to cook well. If you are not familiar with the right techniques, it can be difficult to cook meat thinner than 2 cm. This recipe explains how you can use temperature control to cook thin steak well! The trick is to cook the steak mostly on one side. This way you get a nice sear without overcooking the steak.
Thin Steaks with a Nice Sear
Ingredients
4pers
Steaks
800gRibeye, cut into 4 steaks
1.5tsp.Salt
4tbsp.Olive oil, (1 tbsp. for each steak)
160gButter, (40 g for each steak)
Instructions
1
Fry the steaks
Add salt to the steaks. Heat the pan to 220 °C and add oil. Add the steaks when the pan is hot, fry the steaks for 1 minute on the first side. Lower the temperature to 170 ºC. Add the butter, preferably under the steaks, as the butter helps to give the steaks their a nice brown sear. Fry the steaks for another 2½ minutes on the first side. So the steaks have been cooked for a total of 3½ minutes on the first side (1 minute at 220 °C and 2½ minutes at 170 °C). Flip the steaks and cook for ½ minute on the second side.
2
Let the steaks rest
Remove the steaks from the pan and let them rest, dark side up, for about 5 minutes. The temperature of the meat rises while it rests because the high temperature from the surface moves into the meat. Resting time is just as important as cooking time!
3
Serve
Serve with the nice dark side up.
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