Thin Steaks with a Nice Sear
In most supermarkets, and some butchers, you will often find steaks that are cut very thin. This is a shame, as a thicker steak is easier to cook well. If you are not familiar with the right techniques, it can be difficult to cook meat thinner than 2 cm.
This recipe explains how you can use temperature control to cook thin steak well!
The trick is to cook the steak mostly on one side. This way you get a nice sear without overcooking the steak.
800 gram Ribeye cut into 4 steaks
1.5 tsp. Salt
4 tbsp. Olive oil (1 tbsp. for each steak)
160 gram Butter (40 g for each steak)