How to Cook Thin Rib-Eyes in a Skillet (5 Steps)
Taken from a section of the cow that experiences little movement, rib meat is generously marbled with fat and very tender. Cuts range in thickness from 1/2 inch to 1 1/2 inches, with thickness determining the total cooking time and the heat setting. For a thin rib-eye that requires the shortest cooking time, pan-broiling in a skillet is preferable, as overcooking it results in tough, leathery, dry meat. A heavy skillet and the right amount of heat are all you need to produce a mouth-watering steak that stands alone without much in the way of additional fuss or seasoning.
Things You'll Need
- Plate or waxed paper
- Paper towels
- Butter or olive oil
- Heavy skillet
- Tongs
- Salt
- Pepper
- Platter or plate
- Red wine
- Beef broth
- Scraper or wooden spoon
Instructions
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Place the thin rib-eye steaks on a plate or a piece of waxed paper, pat them dry with paper towels and season both sides with salt and pepper. Press the seasonings into one side of the meat and repeat the procedure on the other side. Allow the meat to rest while you prepare the pan.
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Place a heavy skillet on a stove burner set to medium-high heat and add the butter, oil or a combination. Heat the butter or the oil for about 5 minutes, or until a drop of water causes it to sizzle. Place as many of the steaks in the hot oil as the pan can hold without being overcrowded, allowing at least 1 inch of space on all sides, and do not cover the pan.
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Cook a thin, or 1/2-inch-thick, rib-eye for about 4 minutes per side, or a total of 8 minutes in all, as recommended by the Texas Beef Council. Resist the urge to turn the meat before the 4 minutes are up to ensure a good crisp char on the steak, then turn and cook the other side in the same manner.
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Remove the steaks to a plate or platter and cover loosely with aluminum foil, which helps redistribute the juices throughout the meat. Leave the skillet on the stove burner and add some red wine to deglaze the pan. Stir the wine while scraping any browned bits of meat clinging to the bottom of the pan, and add about the same amount of beef broth as you did wine.
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Pour the sauce over the warm steaks on the platter or serve the sauce separately in a gravy boat or small pitcher.
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