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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)


Sear the steak

Sprinkle the steaks with salt.

Heat the pan to 220 °C and add oil.

When the pan is hot, fry the steaks for 1 minute on one side.

Cook the steak

Lower the temperature to 170ºC. Add the butter. Try to get the butter under the steak, as the butter contributes to the browning of the steak.

Fry the steaks for a another 2½ minutes on the first side. This means that the steaks have had 3½ minutes in total on the first side (1 minute at 220 °C + 2½ minutes at 170 °C).

Turn the steak and fry for ½ minute on the second side.

Let the steak rest

Remove the steak from the pan and let it rest, dark side up, for about 5 minutes.

The temperature of the meat rises as it rests as the higher temperature from the surface moves into the meat. The resting time is just as important as the roasting time, to ensure a well cooked steak.


Serve the steak with the nicely browned side up.