Cooking thin cut rib-eye steak?

I’ve looked up so many recipes on how to cook a thin cut rib eye steak and all of them say to use a cast iron skillet and put it in the oven and all that stuff.. I don’t want to put my steak in the oven with the cast iron skillet, so can I just cook the steak on the stove? Can I use vegetable oil? How long should I cook it for it to be fully cooked? I really just want to cook this steak for my family without any hassle thanks.


Cooking thin cut rib-eye steak? — 5 Comments

  1. Heat up cast iron skillet on stove, med-high to high. Season up steaks w/ S&P. When skillet it very hot (a drop of water skittles around on the surface, brush w/ a little veg. oil to coat bottom, then slap steaks in. Don’t do more than 2 at a time, or they’ll swelter and sweat and not sear and brown. Do not move them, but let them sit there about 2 minutes (up to 4 if you like them well done — blech) , or until they release themselves. Flip once, cook other side about 2-3 min. Remove to serving platter, cover w/ foil, and let sit while cooking other steaks. Allow steaks to rest about 10 min under foil before eating. They will stay piping hot and be nice and juicy if you wait. If you cut into them as soon as they come off, they will come out tought and dry.

  2. If you like it rare, then use a non stick pan and 3-4 minutes on one side then 2-3 on the other side. Don’t touch it until you turn it. Put salt and pepper on before you cook it.

  3. You certainly can pan-fry any steak; thin steaks fry particularly well. Rub some cooking oil into the steak on both sides, then cook it on medium-high heat. Salting the steak half an hour before cooking it will draw the natural juices to the surface to make a delicious outer crust.

  4. Use the bottom of a strong pan and some plastic wrap and pound them good to tenderize. Season some flour real good and dredge the steaks in it. Heat up some butter and oil mixed in a pan and fry them. Once they are done, add some flour to the pan to make a roux and add milk to make a gravy. Whisk to get rid of clumps and season. Top steaks with gravy and enjoy.

  5. Cast iron cookware is simply the best. I used non-stick pans for years, but a nice steak done in a cast iron skillet plays in a whole different league. Besides, you can buy a quality pan for less than 80 dollars and it will probably outlive you. The non-stick stuff may last 3 years or so if you get lucky. If you dig around a bit, you can often get a really good pan for a discount. There are always some awesome offers on cast iron cookware listed on the cast iron pots website. Well, that did it for me, now I’m starving. I think I’m gonna go to the kitchen to fry up some steak and eggs.