How to Cook Thin Ribeye

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Ribeye is a cut of meat that is prepared a variety of different ways. When sliced into thin strips, it is often cooked in advance, then used for numerous dishes at a later time. This allows you to have a ready-made supply of meat on hand, should you choose to make stir fry, or even Philly cheese steak sandwiches. Cooking the meat only takes a few minutes since the thin slices cook so much faster.

Things You'll Need

  • Ribeye steak
  • Cutting board
  • Butcher knife
  • 2 sealable containers
  • Soy sauce
  • Worcestershire sauce
  • Large frying pan
  • Cooking oil
  • Salt
  • Pepper
  • Fork
  • Paper towels
  • Place a ribeye steak in the freezer for 30 minutes. You do not want the steak to freeze. Allow to become firm enough to make it easier to properly cut it. Remove the steak from the freezer and place it on a cutting board. Use a butcher knife to slice it into thin strips.

  • Marinate the meat as desired. If you are using the thin ribeye strips for sandwiches or as general stock meat, simply cook the meat without marinating. Otherwise, select a marinade that is appropriate to your dish and allow the meat to marinate overnight. If you are making stir fry, mix equal portions of soy sauce and Worcestershire sauce into a sealable container, add the meat, then cover the mixture overnight in the refrigerator.

  • Prepare the pan for cooking the thin ribeye strips. Place a large frying pan on a cook stove with the medium heat turned on. Wait one minute for the pan the heat up, then pour enough cooking oil to completely cover the bottom of the pan.

  • Gently place the thin strips of ribeye into the oil. Cover the bottom of the pan with a single layer of meat, then salt and pepper the pieces to taste. Allow the ribeye to cook 2 to 3 minutes.

  • Turn the ribeye strips using a fork or pancake turner. Salt and pepper the other side to taste and allow an additional 2 to 3 minutes cooking time.

  • Use a fork or pancake turner to lift the slices of meat out of the pan. Place them on a stack of paper towels to absorb any excess grease or oil on the surface, then move them into a sealable container for storage.

  • Place the lid on the storage container and put the container in the refrigerator. Keep the contents refrigerated until you are ready to use the ribeye strips.

Tips & Warnings

  • Cooking times may vary, depending on how thick or thin the cuts of ribeye are sliced.

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References

  • "Me, Myself and Ribeye"; Steven Rinella; 2011
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