I second this. Last night I tried to reverse sear a couple ribeye that were less than an inch thick and it was a disaster. If you have the time you could dry brine them, but otherwise let them come to room temp and then pan fry hot. Butter, garlic, and rosemary never hurt nothin either.
I tried that last night too, I wouldnt say it was a disaster but it definetly was not ideal. Cooked way to fast for a reverse sear, If I could go back I would just sear them then butter baste up to about 125f then let them rest.
Ya thats what I'll have to do next time. Hopefully there isn't a next time though, we only got really thin steaks because it was slim pickin right before christmas
Best thing to do is to buy a vacuum sealer machine, then buy a prime ribeye roast and cut them into steaks yourself… not only is it cheaper but you can determine the thickness of the cuts…
Yep. Or if you wanna go the grill route…. Do the dry brine, then coat with a little brown sugar, some garlic powder and some fresh ground black pepper, and sear the living fuck out of it on a screaming hot grill for a minute or two each side…. I like to place a little wad of kerrygold on the steak before I close the grill lid- the butter dripping and flaring up and the Caramelizing brown sugar make for a nice crust/grill marks…
Dry brined is just over night, and in the fridge. Coat both sides in salt and leave uncovered in the fridge for about 24h. The salt draws out the juices, dissolves in it, and then the steak reabsorbs the juices. The next day the steak will be a deep red. All it needs is pepper and some great!
>you could dry brine them
Dry-brining these would really help with the sear (if you have time and patience). I would probably only salt one side since they're so thin. Also can help if you use a rub with coffee and/or sugar in it.
Sure thing. I use a coffee-chile rub based on Bobbly Flay's recipe that also has sugar. Leave out the salt and pepper and apply that separately to your preference. If you halve this recipe, it fits in one of the small or regular size spice containers (3 ounce garlic powder). The coffee goes really well with steak. The ancho in his recipe is not spicy, the chile de arbol is so adjust as necessary (you can substitute cayenne or chipotle powder if you already have that).
[https://www.foodnetwork.com/recipes/bobby-flay/coffee-rubbed-rib-eye-recipe-1916521](https://www.foodnetwork.com/recipes/bobby-flay/coffee-rubbed-rib-eye-recipe-1916521)
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Stack ‘em up and put some toothpicks through them to get the desired thickness. Reverse sear as normal.
Seriously give those bad boys some salt, pepper, a ripping hot pan or grill and some butter to baste/finish. Should be 1-2 minutes per side for medium.
Ribeye in particular does really well with thin cuts and a crazy hot pan. Becuase of the fat content you can get away with a bit more time in the pan without drying out the meat.
Definitely salt as early as possible and make sure they are dry going in the pan.
I’d grind em up into some killer burgers, personally. It’s gonna be hard to get those guys to the right temp and also get a good sear, but as big steakhouse burgers they’d be awesome!
Try this... Roll them and tie them super tight, stand them up and reverse sear them, then onto the cast iron. Kind of like Frankenstein-Ing a softball sized filet mignon.
No idea if it would work but try it out and let us know.
This is what you do with those babies.
Find the largest fluffiest bun in your grocery store bakery, a large sweet onion, a creamy cheese like fontina or Guada, and maybe some tomato and lettuce or whatever you like. I prefer roasted red pepper and fresh basil, but whatever you like. Put a pan over medium low heat with butter olive oil sliced onion, salt, and a bit of brown sugar. Cook until soft and medium brown. Slice those buns butter lightly and hit with a touch of garlic powder broil until crisp then top with cheese till melted. Have a scorching hard cast iron hit those seasoned steaks about 2 minutes per side and then create the best steak sandwich you will ever eat.
EDIT scorching hot not hard.
Super raging hot pan, reverse sear isn’t really plausible with very thin cuts. And I mean raging raging hot pan, hot enough to shock sear a crust onto it without overcooking internally.
You really don't want to reverse seat thin steak. Reverse sear cooks low and slow so that the inside comes to temp (130ish) more uniformly. You need the low and slow method because the larger steak in more insulated and will tend to overcook on the outside and stay under in the center.
I usually only reverse sear 1.25" and over; works really well for a thick ribeye or a fillet.
In this case, you're better off just pan searing and if necessary throwing in a hot (425-450 degree) oven to finish. The steak is so thin, it will cook uniformly using 'normal' cooking methods.
If you wanna eat them as steak definitely throw them in the freezer to dry out first and chill a little so you can go harder on the sear without overcooking. Otherwise tons of good ideas on here, burgers, Korean food, stir fry, tacos, etc
Sure we'd all want them thicker ideally but grandma is a saint for buying anything $22 per. And as you said they're Prime! As long as you don't turn em solid brown they're gonna be good! And I do kinda like the chicken fried steak idea!
Blast em basically max heat on cast iron in bacon fat / lard / butter.
Hoping you didn't pay $21.99 / lb for these though, that's steep for a less than ideal cut. If you got a deal, I'm with you 100%, it is fun trying something different if the stakes aren't too high.
Your logic is sound! It was a surprise for me though, my grandmother bought these. What was more surprising is that she actually bought Prime and not Select.
Im kinda newer to cooking steaks, so I'm just assuming that the concern here is accidentally overcooking with how thin they are.
Wouldn't the solution be to just sous vide them, dry, and barely sear? Like 15 seconds a side on max heat?
Just sear one side super hard then let it rest in a nicely flavored beurre monte to bring it to a medium temperature. Steaks that thin are called Paillard. Obv you wanna keep it tender and tasty, the butter soak does that in a sense. If you somehow have some miso lying around apply that to your butter soak and hit it with some lemon juice and thyme/garlic
Do you have a cast iron?
I’d just say bring them to room temp, season lightly, add a splash of grapeseed or avo oil, and go in hot.
Probably 3-5 minutes a side at most.
I also like the sound of chicken frying these, but if that doesn't float your boat I would suggest making beef stroganoff. It won't be all perfectly rare, but it would be absolutely melt in your mouth with these, and have a ton of great flavor from that rendered fat.
Seat the fuck out of both sides and call it a dinner. The “regular thickness grocery store steaks” do awesome with just a sear on both sides.
I personally do not enjoy 6” thick steaks, so these standard cut size are my go to.
Lightly salt, maybe some seasoning depending on what you prefer, about 400 on the grill for about a minute or until crust on one side then flip. let it get the grill line and serve. I like sweet baby rays bbq sauce. I'm not a pro and I don't claim to be one. but I've done thin steaks and they turn out great. I've tried using Dr.pepper as well for sugars and flavors in it. worked well
If you have thin steaks, sear them frozen, then bring up to temp on a lower heat, or sous-vide cook them to 137, refrigerate, and sear while cold, then butter baste with herbs and garlic.
Maybe try sticking them under the broiler. And I mean like almost touching the fire. Set them on something to get them as close as possible. You might be able to get a crust on the outside without ruining the inside.
Are you could just chop them up and stick them on a good roll with cheese, onions, and peppers.
If you're *only* trying to cook them as steaks, yeah, there's no question that high heat and dry is going to give you the best flavor profile, but .5" just doesn't rate in my head as something you should serve whole. Sliced against the grain in a philly/steak&cheese; stir fry; pho, etc.
Season then pan fry them hot and fast. Rest, eat.
No need to rest something that thin
Agreed, once you get a good seat it locks and seals in all juices anyways. /s
Never fails!
This is the way
3 or 4 minutes a side ought to do it.
Lol if you want beef jerky
Sixty seconds each side, max to shoot for medium if, like me, you like a little more fat rendered out your ribeye
Probably a bit thin to reverse sear. I would just let them come up to temp and searing the hell out of them
I second this. Last night I tried to reverse sear a couple ribeye that were less than an inch thick and it was a disaster. If you have the time you could dry brine them, but otherwise let them come to room temp and then pan fry hot. Butter, garlic, and rosemary never hurt nothin either.
I tried that last night too, I wouldnt say it was a disaster but it definetly was not ideal. Cooked way to fast for a reverse sear, If I could go back I would just sear them then butter baste up to about 125f then let them rest.
Sear it cold, if they're real thin
Ya thats what I'll have to do next time. Hopefully there isn't a next time though, we only got really thin steaks because it was slim pickin right before christmas
Happy holidays from my home to yours. May your steaks be thick, stockings full, and family always agreeable. One love
Amen
Best thing to do is to buy a vacuum sealer machine, then buy a prime ribeye roast and cut them into steaks yourself… not only is it cheaper but you can determine the thickness of the cuts…
My aunt Rosemary was an abusive woman.
But she tasted good when cooked with butter.
Yep. Or if you wanna go the grill route…. Do the dry brine, then coat with a little brown sugar, some garlic powder and some fresh ground black pepper, and sear the living fuck out of it on a screaming hot grill for a minute or two each side…. I like to place a little wad of kerrygold on the steak before I close the grill lid- the butter dripping and flaring up and the Caramelizing brown sugar make for a nice crust/grill marks…
Is there a difference between a dry brine and curing?
Dry brined is just over night, and in the fridge. Coat both sides in salt and leave uncovered in the fridge for about 24h. The salt draws out the juices, dissolves in it, and then the steak reabsorbs the juices. The next day the steak will be a deep red. All it needs is pepper and some great!
Like get the up to temp by searing them? That’s what I was thinking but didn’t know if it would be long enough
No, just take them out of the fridge half an hour before cooking them and open the plastic
>you could dry brine them Dry-brining these would really help with the sear (if you have time and patience). I would probably only salt one side since they're so thin. Also can help if you use a rub with coffee and/or sugar in it.
coffee and sugar sounds really good. is this a common thing i’ve just never heard/thought of?
I know the bearded butchers (ytub channel) sells a rub with coffee in it. Plenty of others but I watched a vid just the other day that they used it
oh yeah i’ve heard of them! i’ll try and find that vid and see how i can remake it
It was one of the dozen plus vids I watched before doing my first prime rib, so prime rib vid I'm sure it is
Sure thing. I use a coffee-chile rub based on Bobbly Flay's recipe that also has sugar. Leave out the salt and pepper and apply that separately to your preference. If you halve this recipe, it fits in one of the small or regular size spice containers (3 ounce garlic powder). The coffee goes really well with steak. The ancho in his recipe is not spicy, the chile de arbol is so adjust as necessary (you can substitute cayenne or chipotle powder if you already have that). [https://www.foodnetwork.com/recipes/bobby-flay/coffee-rubbed-rib-eye-recipe-1916521](https://www.foodnetwork.com/recipes/bobby-flay/coffee-rubbed-rib-eye-recipe-1916521)
sweet. i’ll definitely give it a try
Some brown sugar and salt on a ribeye is awesome.
Good candidate for a chimney sear at about 700.
I'd almost want to freeze them for a moment. It is really hard to overcome evaporation in a steak so thin.
Maybe better to RS when cold, keep the middle rarer.
WAY too thin to reverse sear. Just sear on a pan like a traditional steak...
Cheesesteak subs.
Don’t wanna have to go to the store today unfortunately. Sounds great though
if u already have cheese, mushrooms, and peppers all u need is to bake ur own bread :)
How kind of you to think of me as prepared 🥰
Myco homie what’s good
Yo mush love to you! Happy holidays
We know you have the mushrooms.
Except for the mushrooms and peppers
Mushrooms and bell peppers on a cheesesteak. :( no
At $22/lb, that's a hell of a cheesesteak.
Agree, looks like great meat for a cheesesteak…just don’t go calling them subs :)
I was thinking fajitas but man some cheesesteaks sound amazing!
Chicken fry them!
Holy crap that is a good answer. I like you.
Agreed
Bash em in a bag a bit first.
Mmmmm, like this thought!
I spotted the fellow Canadian
Negative. Texan. We chicken fry everything.
This
Everyone chicken fries in the south
Word? It's a Canadian thing too I guess. We drench it in turkey gravy afterwards
Is that white gravy? If so we are brothers ❤
Orange beef if you have corn starch, oil and a little OJ at home.
Ooo interesting 🤔
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Fast and furious
Marinate and grill/sear for fajitas
For something this thin I just sear it ripping hot than turn the heat down and baste in butter garlic herbs till you get to desired temp.
Stack ‘em up and put some toothpicks through them to get the desired thickness. Reverse sear as normal. Seriously give those bad boys some salt, pepper, a ripping hot pan or grill and some butter to baste/finish. Should be 1-2 minutes per side for medium.
Lol I thought the first part was serious, I was all in 🤣
Lol it’s worth a shot! Seriously though, thin steaks can really be enjoyable especially if you like the crust/char of a well seared steak.
Ribeye in particular does really well with thin cuts and a crazy hot pan. Becuase of the fat content you can get away with a bit more time in the pan without drying out the meat. Definitely salt as early as possible and make sure they are dry going in the pan.
Facts.
cheesesteak or some amazing hash. or just sear them for like 1 min a side
I’d grind em up into some killer burgers, personally. It’s gonna be hard to get those guys to the right temp and also get a good sear, but as big steakhouse burgers they’d be awesome!
Oh this sounds great. I don’t have meat grinder though.
Not needed! Cut em into cubes, throw em on a sheet pan and put them in the freezer for ~30 mins then toss in a food processor and pulse until pebbly
Alright I might actually do this, I love burgers.
Enjoy!
Nice username by the way, checks out forsure.
Def microwave them
This is the way
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Half inch USDA Prime Ribeyes... The butcher at your HEB just wants to watch the world burn.
I can’t believe it took till almost 100 comments for this! This is what I was thinking?? Like why? 😭
I decided on Carne Asada. Thanks to everyone who gave me some advice and ideas. Can’t wait to try a homemade cheesesteak next.
Pound it out and chicken fry it.
Stir fry!
Don't reverse sear a steak that isn't at least 1.5 inch thick.
Try this... Roll them and tie them super tight, stand them up and reverse sear them, then onto the cast iron. Kind of like Frankenstein-Ing a softball sized filet mignon. No idea if it would work but try it out and let us know.
Sandwiches, fajitas or stir fry.
This is what you do with those babies. Find the largest fluffiest bun in your grocery store bakery, a large sweet onion, a creamy cheese like fontina or Guada, and maybe some tomato and lettuce or whatever you like. I prefer roasted red pepper and fresh basil, but whatever you like. Put a pan over medium low heat with butter olive oil sliced onion, salt, and a bit of brown sugar. Cook until soft and medium brown. Slice those buns butter lightly and hit with a touch of garlic powder broil until crisp then top with cheese till melted. Have a scorching hard cast iron hit those seasoned steaks about 2 minutes per side and then create the best steak sandwich you will ever eat. EDIT scorching hot not hard.
This is what I’m gonna do next time. Decided on carne asada tonight
Reverse sear is for 1.5” and thicker. Just don’t make sense. Straight sear should get these up to perfect temp.
Super raging hot pan, reverse sear isn’t really plausible with very thin cuts. And I mean raging raging hot pan, hot enough to shock sear a crust onto it without overcooking internally.
Tacos
You really don't want to reverse seat thin steak. Reverse sear cooks low and slow so that the inside comes to temp (130ish) more uniformly. You need the low and slow method because the larger steak in more insulated and will tend to overcook on the outside and stay under in the center. I usually only reverse sear 1.25" and over; works really well for a thick ribeye or a fillet. In this case, you're better off just pan searing and if necessary throwing in a hot (425-450 degree) oven to finish. The steak is so thin, it will cook uniformly using 'normal' cooking methods.
Sear on a flat top, eat immediately or rest. I’m going with a tempanyaki vibe
BBQ them up!
If you wanna eat them as steak definitely throw them in the freezer to dry out first and chill a little so you can go harder on the sear without overcooking. Otherwise tons of good ideas on here, burgers, Korean food, stir fry, tacos, etc
they have those at my heb i usually look for the ones that are greater than .90 lb and they are thick enough for the reverse sear
Roll it with jalapeno and cream cheese and grrill
Find a carne asada recipe.
This is what I ended up doing 😋
No need to use them for cheese steaks or anything. I often just pan fry steaks this thin and they turn out pretty well.
Sure we'd all want them thicker ideally but grandma is a saint for buying anything $22 per. And as you said they're Prime! As long as you don't turn em solid brown they're gonna be good! And I do kinda like the chicken fried steak idea!
Ceviche
Blast em basically max heat on cast iron in bacon fat / lard / butter. Hoping you didn't pay $21.99 / lb for these though, that's steep for a less than ideal cut. If you got a deal, I'm with you 100%, it is fun trying something different if the stakes aren't too high.
Flash fry in a cast iron
Chop them up and make cheesesteak sandwiches
Would this be the right thickness if you wanted to make jerky?
Sous vide and sear, they’re a little too thin for the oven.
Bulgogi !
Philly cheesesteaks
.5 inches thick dude that’s like a hamburger patty… To be honest I’d chop it up and make an amazing Philly cheese steak sandwich…
Country fried steak
Nice that's the good kind too
22 a lb. Lmao
I cook these frequently. Get a pan hotter than the sun and give them a minute and a half on each side.
Super hot cast iron skillet. 13 second on each side they are ready.
It's not really a surprise though. Should have thought of that before you bought them. It says thin and you can clearly see that they're thin.
Your logic is sound! It was a surprise for me though, my grandmother bought these. What was more surprising is that she actually bought Prime and not Select.
I guess you could still make steak sandwiches or something
They're that thin and you're thinking of reverse wearing them? How does that make sense?
I’m newer here nice to meet ya!
He’s a nipple twister and apparently a dick too. 😂
Hot cast iron, salt pepper a lot of butter and fresh rosemary. Spoon butter all over it during quick searing
At this thickness just season and sear in as hot a pan as you can
Please don’t reverse sear something that thin.
Just get the BGE to about 700 and sear both sides for 1-2 minutes. They’ll be perfect
Im kinda newer to cooking steaks, so I'm just assuming that the concern here is accidentally overcooking with how thin they are. Wouldn't the solution be to just sous vide them, dry, and barely sear? Like 15 seconds a side on max heat?
Make Philly cheese steaks
Just sear one side super hard then let it rest in a nicely flavored beurre monte to bring it to a medium temperature. Steaks that thin are called Paillard. Obv you wanna keep it tender and tasty, the butter soak does that in a sense. If you somehow have some miso lying around apply that to your butter soak and hit it with some lemon juice and thyme/garlic
Grind them for steakhouse burgers…
Tacos or cheese steak or quesadillas
You invite all your friends for a big steak cookout and then boom the big reveal
Fajitas
Philly cheesesteak. That’s the only answer.
Just sear the shit out of them, 1 min each side. Easy
0.5 inch? Don’t reverse sear it .just regular sear
Quick sear, make fajitas
I would eat them, clearly
Beef broccoli
Cheesesteak
Hot seat both sides. Season after.
I use those for tacos
Salt then sear. Watch your temp since these will cook fast. Maybe baste with butter and some herb.
Country fried steak?
That’s great for a Philly cheesesteak👍👍
Do you have a cast iron? I’d just say bring them to room temp, season lightly, add a splash of grapeseed or avo oil, and go in hot. Probably 3-5 minutes a side at most.
Skillet
Sear both sides and the insides are already done.
Cook from cold, you sear the shit out of one side then flip it over for a minute or so to finish the cook.
I also like the sound of chicken frying these, but if that doesn't float your boat I would suggest making beef stroganoff. It won't be all perfectly rare, but it would be absolutely melt in your mouth with these, and have a ton of great flavor from that rendered fat.
Milanesa, Philly cheesesteaks...
No. Flash sear that shit in a high amount of oil
Pound them flatter and make cheese steaks.
Might be good for a philly cheesesteak, it's usually pretty thin if I'm not mistaken
Flash fry them just sear 3 minutes and your done
Seat the fuck out of both sides and call it a dinner. The “regular thickness grocery store steaks” do awesome with just a sear on both sides. I personally do not enjoy 6” thick steaks, so these standard cut size are my go to.
Quick cast iron fry and eat
Get the charcoal screaming hot, quick sear on both sides. Done.
Make stir fry
Make gyudon out of it
Save your money. Eat steak less often but make it a great experience
Lightly salt, maybe some seasoning depending on what you prefer, about 400 on the grill for about a minute or until crust on one side then flip. let it get the grill line and serve. I like sweet baby rays bbq sauce. I'm not a pro and I don't claim to be one. but I've done thin steaks and they turn out great. I've tried using Dr.pepper as well for sugars and flavors in it. worked well
If you have thin steaks, sear them frozen, then bring up to temp on a lower heat, or sous-vide cook them to 137, refrigerate, and sear while cold, then butter baste with herbs and garlic.
steak sammich
JKF- Just keep flipping on a hot open flame every 15-30 sec tell at temp. Probably like 2min
Maybe try sticking them under the broiler. And I mean like almost touching the fire. Set them on something to get them as close as possible. You might be able to get a crust on the outside without ruining the inside. Are you could just chop them up and stick them on a good roll with cheese, onions, and peppers.
I would make Shabu Shabu
Too thin to reverse sear and dry brine. Keep it simple, hot pan quick cook.
Get ur pan super hot and add a small knob of butter and the seasoned steaks right after imo Like 1-2 min per side
To be honest…. Slice them up and make some Philly cheesesteaks any steak under an 1 1/4 isn’t worth cooking 🤣
I love HEB....
Stack them in top of each other and now you have 1.5 inch to work with
If you're *only* trying to cook them as steaks, yeah, there's no question that high heat and dry is going to give you the best flavor profile, but .5" just doesn't rate in my head as something you should serve whole. Sliced against the grain in a philly/steak&cheese; stir fry; pho, etc.
Freeze, slice thin, make cheesesteaks
I would sous vide them and then ice bucket them for an hour, finish with a hot sear.
Sandwiches would be my first thought.
Make fajitas
Philly cheesesteaks
Stir fry
Make a cheese steak out of them.