Cooking and Baking

How to cook thin steaks?

We got a case of really nice, well marbled rib eye steaks as a holiday gift. The only problem is that they're really thin (3/4 to an inch thick)- they're labeled as "prime rib slices."

I've tried every combination of temperatures for initial cooking and searing, (low starting temp, then sear; sear then low temp; just sear) but nothing has worked. Either the steaks come out with no crust at all or they're well done.

The only thing that has remotely worked is faux-cryofrying, where I take the frozen steaks and drop them in a crazy-hot pan. Even then, I get a nice crust, but they're just barely red at the center- nowhere near medium rare.

Any help out there?


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed