Thin steaks can dry out quickly during cooking. But with the right techniques, you can make tender, juicy thin-cut steaks worthy of any meal. This guide covers choosing cuts, prep, seasoning, cook times, doneness tips and more. Follow these steps for mouthwatering thin steaks.
Choosing the Right Steak Cut
Opt for naturally tender cuts when buying thin steak Top choices include
- Flank steak
- Skirt steak
- Hanger steak
- Tri-tip steak
- Top sirloin steak
Tougher cuts like chuck or round steak can work but benefit from marinating and mechanical tenderizing first. For best results, choose steaks under 1⁄2 inch thick.
Proper Handling and Storage
Always handle raw steak safely:
- Place in a sealable bag to prevent leaks in the fridge
- Store for just 3-5 days maximum
- Wash hands before and after handling
- Avoid rinsing steak to prevent bacteria spread
Check steak is bright red and fresh before cooking Discard if brown or tacky
Tenderizing the Steak
Thin steaks benefit from tenderizing before cooking:
- Use a meat mallet or pounder to gently break down tough fibers
- Marinate for 1-2 hours in an acidic ingredient like wine, vinegar, yogurt or citrus juice
- Apply a meat tenderizer like papain powder 30 minutes before cooking
This gives steak a more tender, succulent texture.
Seasoning the Steak
Flavor your steak with:
- Salt, pepper and garlic powder
- Spice rub blends
- Fresh or dried herbs like rosemary, thyme and oregano
- Chile powder or cayenne for heat
- Soy sauce, Worcestershire or steak sauce
Experiment with marinades, spice pastes or herb-infused oils too.
Choosing a Cooking Method
Thin steaks shine when cooked over high, dry heat. Ideal cooking methods include:
- Grilling – Use direct high heat on a preheated grill
- Broiling – Cook under the broiler 3-4 inches from heat
- Pan searing – Use a very hot cast iron or stainless steel skillet
These fast, hot cooking methods give great browning without overcooking the interior.
Monitoring Steak Doneness
Check doneness early to prevent overcooking. Use these guidelines:
- Rare: 125°F
- Medium rare: 135°F
- Medium: 145°F
- Medium well: 155°F
- Well done: 160°F+
Use an instant read thermometer for accuracy. Or nick test by feel.
Letting Steak Rest
Always let steak rest 5 minutes before cutting. This allows juices to redistribute so they don’t leak out when sliced.
Tent steak loosely with foil while resting. Serving steak immediately can lead to dryness.
Slicing Against the Grain
Cut thin steaks across the prominent grain lines rather than with the grain. This shortens tough muscle fibers for the most tender bite.
Preventing a Dry Steak
Follow these extra tips for juicy, flavorful thin steaks:
- Don’t cook over very high heat for too long
- Use tongs instead of a fork to avoid puncturing
- Add a pat of butter on top at the end of cooking
- Make a pan sauce from the meaty browned bits after cooking
- Let steak come to room temp before cooking so exterior doesn’t overcook before interior
With the right prep and techniques, you can achieve tender and tasty thin-sliced steaks full of flavor.
Frequently Asked Questions
Cooking thin steak brings up some common questions. Here are answers to the most frequent thin steak FAQs:
What’s the best thin steak cut?
Flank, skirt, hanger and tri-tip work well. They have good beefy flavor and take well to fast, hot cooking.
Should I pound thin steak?
Yes, gently pounding helps break down tough connective tissue. Use an even hand to avoid ripping.
How long to marinate thin steak?
1-2 hours is ideal. Too little marinating won’t tenderize, but over-marinating can lead to a mushy texture.
What’s the best way to cook a thin steak?
Grilling, broiling or pan searing over very high heat work best. They add nice char while cooking the interior before it overcooks.
How can I tell when a thin steak is done?
Use an instant read thermometer for the most accuracy. 125°F for rare, 135°F for medium rare, 145°F for medium.
Why is my thin steak dry and chewy?
This happens from overcooking. Use high heat for a short time only. And don’t cut into the steak immediately so juices can redistribute.
Cooking Thin Steak on the Grill
Grilling is a top choice for cooking thin steaks. Follow these tips:
- Use direct high heat on a clean, well-oiled grill
- Grill steaks 4-5 minutes per side for medium doneness
- Flip steaks once only using tongs instead of a fork
- Add a pat of herb butter on top of the steak at the end
- Avoid flare ups from fatty drippings by moving steak to a cooler area
- Let steak rest off heat 5 minutes before serving
The intense dry heat of grilling adds nice char while cooking the steak quickly before it dries out.
Serving Suggestions for Thin Steak
Thin steaks pair well with simple sides that don’t compete. Great choices include:
- Roasted or grilled vegetables like potatoes, onions or squash
-leafy green salad - Rice pilaf or roasted potatoes
- Grilled slices of bread or corn on the cob
- Chimichurri sauce, salsa or chutney
For an easy weeknight meal, serve seared thin steaks with a dressed mixed green salad and oven fries. The possibilities are endless!
With the right cut, seasonings and cooking method, you can achieve tender and flavorful thin-sliced steaks worthy of your favorite steakhouse. Just follow these tips for juicy, mouthwatering results. Enjoy your beautiful steaks!