How To Cook Thin-Cut Ribeye Steaks

I’ve seen SO much in different social media groups about this lately so I thought it was time to share a recipe for our absolute favorite way to eat steaks.

As some of you may know, we’re currently on the carnivore diet with a tad of keto mixed in. We do a small amount of veggies every couple days, really a negligible amount.

One of our favorite foods has been thin cut ribeye steaks. For one, they’re cheaper than the normal ribeyes and two, they’re really easy and fast to cook.

How To Prepare and Cook Steaks

This is the easiest part. You literally open them up from the packages and let them rest for at least 30 minutes. You really want them to get closer to room temp for them to cook. This doesn’t take long and there’s really not much to it other than taking them out and placing them on a plate. WIN!

After they have come to room temp you’re going to want to pat them dry with a paper towel to remove any extra liquid from the steaks. This will help them get a really nice sear.

Once they’re dried we take flaky salt and pepper and give them a nice coating with both seasonings. At the same time we start pre-heating a pan on the stove at medium-high heat with some old bacon fat inside and a stick of butter. If you don’t have bacon fat you can also use avocado or coconut oil in it’s place.

When your pan has come to temp you’ll want to place your steaks in the pan. Depending on how many you have you may need to do 2-3 repetitions of this. The point of putting the steaks in a hot pan is to get a good sear. The steaks will gain an immense amount of flavor with that sear.

When your first side has a beautiful sear, you’ll want to flip it over. This first step could be quick so make sure you don’t leave your steaks. You don’t want to overcook them.

After flipping the steaks you’ll want to either use a meat thermometer or use the finger test to see when your steaks are done. It happens super quick so make sure you don’t walk away.

Here are the proper steak temps:

Rare: 120-125 degrees

Medium Rare: 130-145 degrees

Medium: 140–150 degrees

Medium Well: 150-160 degrees

Well: 160-165 degrees

You can also use the touch or finger test to see if your steak is done. I’m no pro at this but this blog gives you a really good explanation: https://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

What to do when it’s done?

Once your steak is cooked to your liking you literally plate it and pour all the extra butter and bacon juice right on top of the steak for a dipping sauce.

That’s it! It’s so easy and it’s super yummy to make. Sometimes when we don’t have a large amount of steak we will also make the same meal with a side of shrimp basically cooked the same way.

It’s usually best to do a quick taste test but I usually add flaky salt and some pepper to the finished product on my plate. Always try it first though just in case it already has enough. There’s nothing worse than over seasoned food.

This is seriously such a yummy, tender, and affordable way to eat steaks! I can’t suggest this enough.

Best Way to Cook Thin-Cut Ribeye Steaks

I've seen so much online lately about people not knowing what to do with the thinly sliced ribeye steaks. I'm here to tell you my favorite way of cooking them and it's super quick and easy!

Print Recipe Pin Recipe Rate Recipe

Course: Dinner, Main Course

Cuisine: American, Carnivore, Low Carb

Servings: 2

Cost: $15

Equipment

• Large Frying Pan
• Steak Knives

Ingredients

• 1.5-2 lbs Ribeye Steaks – Thin Cut
• .25 lb Butter (This equals one stick)
• 1 tsp Flaky Salt You can use any salt but this one is SO good
• 1 tsp Black Pepper

Instructions

• Remove steak from packaging and let rest for at least 30 minutes.
• Place bacon grease, or similar oil to the frying pan.
• Heat stovetop medium-high with bacon grease inside.
• Dry the steak with a paper towel.
• Place a liberal amount of salt and pepper on both sides of steak.
• Place steaks into the hot frying pan and allow it to get a great sear.
• Once you have a good sear, flip the steaks and get a sear on the other side.
• Use a thermometer or do the touch test and quickly pull the steaks off when done. Medium is 140-150 degrees.
• Let steaks rest for about 5 minutes on the place. Also pour any extra butter over the steaks for a dipping sauce.
• Enjoy!

Tried this recipe?Let us know how it was!

Let me know what you think! Leave a review for others 🙂 Also, please check out my Etsy shop and my other great recipes!

I make a small commission for products sold on links. This comes at no extra cost to you and helps run our site. Thank you so much for your love and support!