The Ultimate Guide to Cooking Thin Ribeye Steak

Do you often see wonderful cuts of steak at the supermarket but hesitate because they are thin. Don't! Here are all the tips and tricks that you need to cook a drool worthy thin ribeye steak.
Prep Time: 2 mins | Cook Time: 13 mins | Total Time: 15 mins
Ingredients
1 ribeye steak less than 1-inch thick, room temperature
1/2 teaspoon vegetable oil just enough to lightly coat the pan
2 tablespoons butter
8-10 cloves garlic optional
2 sprigs rosemary
3-4 sprigs thyme
coarse salt for sprinkling, to taste
coarsely ground black pepper optional, to taste
Steak Doneness Chart:
The chart below tells you exactly what temperature to stop cooking the steak. It is different from other charts in that it incorporates the 5°F increase in temperature during the resting period. Thus, the perfect temperature for medium-rare steak is 130°F-135°F but you stop cooking at 120°F and 125°F.
Stop cooking steak at
• 115°-120°F for rare (center color and texture is cool and tender),
• 120°-125°F for medium rare (warm red, tender),
• 130°-135°F for medium (pink, slightly firmer),
• 140°-145°F for medium well (mostly brown, firm) and
• 150°-165°F for well done (no color, firm/dry).
For recipe details see: cloveandcumin....
Special thanks,
@tareqhabibphotography
@serenaekramkhan
www.bensound.com

[@nateroo]

Thanx for making a vid on "the common person's AFFORDABLE steak" instead of all these vids that tell you how to cook a 1-1/2 " ribeye...sorry, there's a bunch of us who don't budget their money for 1.5" steaks...that just isn't practical. This is an excellent video for more realistic regular people cooking!!

[@cloveandcumin]

Thank you so much!! You made our day!!

[@rokkenshin928]

2 mins will be too long for steaks less than 1.5 inches thick

[@christhopherlasher2828]

That Entire process is like Three times longer than a regular thick Rib eye. With a broiler on high.. I wasn't expecting that much time to cook such a thin steak.. I made 3 last night that were delicious but extremely chewy. I need to try something different. Maybe this will work for me. Or just get the thicker steak.😂

[@blazingkiller9762]

I thought if it’s thin it doesn’t need 2 be at room temp

[@cloveandcumin]

I'd say it depends on just how thin the steak is. For very thin steak it would not matter as the meat will heat through during the cooking process. For steak closer to an inch thick, I like to err on the side of caution and bring the steak to room temperature.