How to Cook Thin Steaks

Why I Finally Gave Thin Steaks a Chance

I remember walking into a Pathmark in Brooklyn years ago and seeing these thin steaks in the meat case. I laughed. Who would cook a steak that thin? Who would eat it?

Pathmark was a New York grocery chain that shut down around 2015. Sometimes, I would stop in for paper goods. The prices were always better than those at the small grocery stores in Park Slope.

Fast forward to Florida. Publix is my main grocery store in Key Largo, and there they were again. I chuckled, then thought about an article I read yesterday in the New York Post about the price of meat at Publix. I'm not sure why the Post is writing about Florida, but maybe the editors want to be living here too!

Tourists shopping for hotel stays or winter getaways gasp at the prices in the meat case. I hear it all the time.

Publix had thin sliced T-bones for $10.00 each today. I took two home.

As it turns out, the thin steak is really good and it cooks super-fast! I'd definitely buy it again!

Why Thin Steaks Work

Because they're thin, thin cut steaks cook fast. That means you can get a good sear on the outside without drying out the inside. 

Lunch, a late dinner, or those nights when you don't feel like standing at the stove, thin steaks are perfect for quick meals.

You can make quick tacos, fajitas, and steak sandwiches in minutes.

Whether it's a thin T-bone, ribeye, or NY strip steak, you'll have a high protein steak on the table in minutes.

Ingredients

Thin-cut T-bone steaks have both strip steak and tenderloin, separated by a T-shaped bone, and cook very quickly.

• Olive oil
• Thin-cut T-bone steak (you can also use thin cut ribeye or NY strip steaks)
• Garlic
• Fresh herbs (thyme, parsley, or rosemary)
• Butter
• Coarse or kosher salt and freshly ground black pepper

How to Sear a Thin Steak

• Bring the steak to room temperature for 15 minutes. Pat it dry with paper towels.
• Smash a garlic clove and rub the cut side all over the steak. Season both sides generously with salt and pepper.

• Heat 1 tablespoon olive oil in a heavy-bottomed stainless steel or cast iron skillet over medium-high heat until hot.
• Place the steak in the pan and cook for 2 minutes without moving it.
• Flip the steak and cook for 1 minute. Add the butter and fresh herbs to the pan.

• Tilt the pan and spoon the hot butter over the steak for about 1 minute until golden brown.
• Remove the steak to a plate and let it rest for a few minutes.
• Slice the meat off the bone, then slice crosswise and enjoy.

When to Use A Thin Cut Steak

Thin-cut steaks are great for fast meals like stir-fries, fajitas, steak sandwiches, tacos, and salads.

They cook quickly, take on marinades well, and are a good choice when you're short on time.

Because they cook so fast, they're perfect for hot, quick searing on the stove.

Storage and Reheating

• Store leftover steak in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet over low heat with a little butter, just until warmed through.
• Cold slices are also great straight from the fridge on a salad.

What Goes with T-Bone Steak?

I had my steak with a glass of water on the side. It made a perfect lunch. No sugar crashes. No afternoon slump. I stayed full for hours.

Here are some easy sides that pair well with steak:

• Horseradish Sauce
• Garlic Mashed Potatoes
• Roasted Vegetables
• Sweet Coleslaw
• Cauliflower Rice
• Steamed Broccoli and Carrots
• Sauteed Mushrooms

For more easy beef recipes, take a look at my Easy Steak Recipes for Dinner.

Takeaway

I never thought I'd buy or cook thin cuts of steak. I laughed at them in Pathmark years ago and walked right past.

Now here I am searing thin T-bones in a hot pan and enjoying every bite. They're easy to cook, work for lunch or dinner, and are on the plate in about five minutes.