thin sliced steak recipe
- The Best thin sliced steak recipe
- Perfectly Thin-Sliced Steak with Garlic Butter Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Perfectly Thin-Sliced Steak with Garlic Butter Sauce Works
- ❓ Frequently Asked Questions About Perfectly Thin-Sliced Steak with Garlic Butter Sauce
The Best thin sliced steak recipe
Perfectly Thin-Sliced Steak with Garlic Butter Sauce
A simple yet elegant method for slicing steak thinly enough to caramelize quickly in the oven, paired with a rich garlic butter sauce for a restaurant-quality bite. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb ribeye or sirloin steak (½-inch thick)
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
👨🍳Directions
-
1
Pat the steak dry with paper towels and season generously with salt and pepper. Rub lightly with olive oil to prevent sticking. -
2
Using a sharp chef’s knife, slice the steak thinly against the grain into even strips. Place strips on a cutting board in a single layer. -
3
Arrange the steak strips in a single layer on a baking sheet. Bake at 425°F until the edges brown and the center reaches 130°F (about 8–10 minutes). -
4
While steak bakes, melt butter in a pan over medium heat. Add minced garlic and cook until fragrant (about 30 seconds). Stir in parsley, lemon juice, salt, and pepper. -
5
Once the steak is done, transfer it to a plate and pour the garlic butter sauce over the top. Let it sit for 2 minutes before serving.
🔧Equipment
- Sharp chef’s knife
- Cutting board
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Perfectly Thin-Sliced Steak with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Perfectly Thin-Sliced Steak with Garlic Butter Sauce
How do I ensure the steak slices are thin and even?
Use a sharp chef’s knife and a stable cutting board. Start by slicing the steak against the grain at a slight angle, then flip and slice again perpendicular to the first cut for a uniform thickness. A meat mallet or rolling pin can help flatten the steak before slicing for consistent slices.
Can I use any type of steak for this method?
Best results come from medium to well-done cuts like ribeye, sirloin, or flank steak. Thinner cuts like filet mignon may not hold up as well to slicing. Avoid very fatty or tougher cuts unless you’re experienced with slicing them thin.
What’s the best way to reheat sliced steak without drying it out?
For a quick reheat, wrap the slices tightly in foil and warm in a 300°F (150°C) oven for 8–10 minutes. Alternatively, pan-sear in a little oil over medium-low heat for 2–3 minutes per side. Avoid high heat to prevent overcooking.
Do I need to marinate the steak before slicing?
Marinating can tenderize the steak, but it’s not strictly necessary for slicing. If you choose to marinate, do so for at least 2 hours (or overnight for deeper flavor) and pat the steak dry before slicing to prevent moisture from interfering with the cut.
How do I know if my sliced steak is cooked to the right temperature?
Use a meat thermometer to check internal temperature. For medium-rare, aim for 130–135°F (54–57°C); for medium, 140–145°F (60–63°C). Slice the steak when it reaches the target temperature and rests for 5–10 minutes before serving.
