The Ingenious Way to Make Ribeye Less Expensive: Try the “Minute Steak” Trick

Ribeye is one of those steaks that feels like a restaurant luxury. Its rich marbling and buttery texture make it a favorite among steak lovers, but the price can make it difficult to put on the dinner table regularly.

There is, however, a clever way to make a premium ribeye go further: turn it into a “minute steak.”

The technique involves slicing ribeye extremely thin and cooking the pieces quickly over very high heat. The result is a restaurant-style steak dinner that requires very little cooking time and allows a relatively small amount of premium beef to stretch further.

What Is a Minute Steak?

A minute steak isn’t necessarily a particular cut of beef. The term generally refers to a steak that has been sliced thin enough to cook extremely quickly.

While minute steaks are often made from more affordable cuts such as sirloin or eye of round, Food & Wine recently highlighted a version made with ribeye at Port Sa’id in New York City. The restaurant slices boneless ribeye into paper-thin portions before flash-searing them.

This approach gives you the flavor and tenderness associated with ribeye without needing to cook a thick steak for several minutes.

How to Make Ribeye Minute Steak at Home

The technique is remarkably simple.

Start with boneless ribeye and have a butcher slice it paper-thin. According to Port Sa’id chef Victor Gothelf, portions of about 1½ ounces work well.

Season the thin slices lightly with sea salt and freshly ground black pepper. There’s no need for a complicated marinade or elaborate seasoning because the ribeye already provides plenty of flavor.

Heat a little olive oil in a pan over high heat. The pan should become extremely hot—the oil should shimmer and begin to smoke.

Place the thin steak in the pan and sear it for approximately 40 seconds. Flip it and cook for another 10 seconds or so. Because the meat is sliced so thin, it develops a flavorful crust almost immediately.

The Sauce Can Make It Restaurant-Worthy

At Port Sa’id, the ribeye minute steak is served over creamy tahini alongside tomato-and-pepper tartare and zhoug, a fresh herb and chile sauce.

At home, you can simplify things. Serve the steak over tahini, garlic butter, chimichurri or another sauce you enjoy. The thin slices also work beautifully with roasted vegetables, potatoes, rice or warm flatbread.

You Don’t Have to Use Ribeye

The technique can also work with less expensive cuts.

Sirloin and eye of round are among the alternatives mentioned for minute steak. The key is getting the beef thin enough to cook quickly and evenly.

This is what makes the technique particularly useful for budget-conscious cooks. Instead of serving one large, expensive ribeye, thinly slicing the meat allows a smaller amount to become multiple portions.

A Smart Steak Dinner for Busy Nights

The real appeal of ribeye minute steak is its combination of speed, flavor and portion efficiency. Once the meat is sliced, the actual cooking can take less than a minute.

So the next time you’re craving a steakhouse-style dinner but don’t want to spend a fortune on thick ribeye steaks, ask your butcher to slice one thin.

A very hot pan, simple seasoning and a quick sear may be all you need to turn a premium cut into a surprisingly practical weeknight dinner.