What To Know
- The thin slices cook quickly and evenly, resulting in a flavorful and juicy steak with a unique texture.
- Whether served as a main course or as a topping for salads or sandwiches, shaved ribeye steak is sure to impress with its exquisite taste and versatility.
- With a few simple steps and a little practice, you can create a dish that is both elegant and satisfying.
Indulge in the culinary delight of ribeye steak shaved extra thin, a delicacy that elevates the classic steak experience to new heights. This guide will provide you with step-by-step instructions and expert tips to master this technique and create a dish that will tantalize your taste buds.
Ingredients:
- 1 (16-ounce) ribeye steak
- Salt and pepper to taste
- Olive oil
Equipment:
- Sharp knife
- Meat slicer or mandoline
- Cast iron skillet or grill pan
Step 1: Season and Prepare the Steak
- Remove the steak from the refrigerator and allow it to come to room temperature for about 30 minutes.
- Pat the steak dry with paper towels.
- Season generously with salt and pepper on both sides.
Step 2: Slice the Steak Thin
- If using a meat slicer, set the blade to the thinnest setting (usually around 1/16 inch).
- If using a mandoline, adjust the blade to the thinnest setting as well.
- Hold the steak firmly and begin slicing against the grain.
- Continue slicing until the entire steak is thinly shaved.
Step 3: Preheat the Pan
- Heat a cast iron skillet or grill pan over medium-high heat.
- Add a drizzle of olive oil to the pan.
Step 4: Cook the Steak
- Place the shaved steak slices in the hot pan in a single layer.
- Cook for 1-2 minutes per side, or until the steak is cooked to your desired doneness.
- Remove the steak from the pan and allow it to rest for a few minutes before slicing and serving.
Step 5: Slice and Serve
- Transfer the steak to a cutting board and slice it into thin strips against the grain.
- Serve the shaved ribeye steak immediately with your favorite sides.
Tips for Perfect Results:
- Use a sharp knife or meat slicer to ensure thin, even slices.
- Don’t overcrowd the pan when cooking the steak.
- Cook the steak quickly over high heat to prevent overcooking.
- Allow the steak to rest before slicing to allow the juices to redistribute.
- Serve the shaved ribeye steak with a variety of sauces and toppings to enhance the flavor.
Side Dish Recommendations:
- Mashed potatoes
- Grilled asparagus
- Roasted Brussels sprouts
- Sautéed mushrooms
The Culinary Magic of Thin-Sliced Ribeye
Shaving ribeye steak extra thin transforms this classic cut into a tender, melt-in-your-mouth delicacy. The thin slices cook quickly and evenly, resulting in a flavorful and juicy steak with a unique texture. Whether served as a main course or as a topping for salads or sandwiches, shaved ribeye steak is sure to impress with its exquisite taste and versatility.
Final Thoughts
Mastering the art of shaving ribeye steak extra thin is a culinary skill that will elevate your cooking repertoire. With a few simple steps and a little practice, you can create a dish that is both elegant and satisfying. Experiment with different seasonings and sauces to enhance the flavor and enjoy the culinary delight of this thinly sliced steak delicacy.
Answers to Your Questions
Q: How thin should I slice the steak?
A: Aim for slices that are around 1/16 inch thick.
Q: Can I use a different cut of steak?
A: Yes, but ribeye is recommended for its tenderness and flavor.
Q: How do I know when the steak is cooked to my desired doneness?
A: Use a meat thermometer or rely on visual cues such as the color and texture of the steak.
Q: What are some creative ways to serve shaved ribeye steak?
A: Try it as a topping for salads, tacos, or sandwiches. It can also be served over rice or noodles.
Q: How can I store leftover shaved ribeye steak?
A: Store in an airtight container in the refrigerator for up to 3 days.
