How to Cook Thin Beef Steak to Perfection

Cooking thin beef steak can seem intimidating. Without the fat and collagen of a thicker cut, it can be tricky getting a thin steak juicy and flavorful. But with a few simple tricks, you can turn inexpensive thin steaks into a delicious meal In this article, I’ll explain everything you need to know to cook thin beef steak just right

What is Considered a Thin Steak?

Generally, steaks under 1 inch thick are considered thin. Common thin steak cuts include:

• Flank steak
• Skirt steak
• Hanger steak
• Sirloin tip steak
• Tri-tip steak

These steaks come from the cow’s abdominal muscles and diaphragm. Since they get more exercise they tend to be leaner and tougher than steaks from the loin or rib. But when cooked correctly thin steaks can be very tender and flavorful.

Benefits of Cooking Thin Steak

Cooking thin steak has several advantages:

• Fast cooking: A thin steak cooks much faster than a thick steak, which makes it great for meals during the week. A 3⁄4 inch steak may only need 6-8 minutes total cooking time.

• More affordable: Cuts like flank and skirt steak cost just a fraction of the price of premium steaks like ribeye or tenderloin. You can enjoy steak for a bargain.

• Versatile: Thin steaks work well for anything from quick fajitas or stir fry to elegant rolled appetizers. Their uniform shape makes them easy to pound for chicken fried steak too.

• Healthy: With less marbling, thin steaks are lower in fat and calories than fattier ribeyes. They still pack plenty of protein, iron, zinc and B vitamins.

How to Buy Thin Steak

When selecting thin steaks:

• Choose uniform thickness: Steak that’s evenly thin will cook evenly. Avoid steaks with lots of variation in thickness.

• Go for bright red color: The steak should look fresh, without brown or gray patches. Pass on steaks that look soggy or dry.

• Get some marbling: While thin steaks are lean, some thin streaks of fat ensure flavor and moisture. Go for at least small amounts of marbling throughout.

• Feel for firmness: Raw steak should feel firm and springy to the touch, not mushy. Make sure the meat still has some resilience.

• Check the label: For optimal tenderness, look for words like “flap meat” or “flank steak” rather than “stew meat.”

Thin Steak Preparation

Proper preparation ensures your thin steaks come out tender and flavorful:

• Trim excess fat and sinew: Use a sharp knife to remove any large pieces of fat or silver skin. Leave a thin layer of fat for flavor.

• Score the surface: Lightly cutting diagonal slashes across the steak helps it absorb marinade and cook more evenly.

• Pound gently (optional): For very thin steaks or chicken fried steak, place between plastic wrap or wax paper and gently pound to an even thickness. Be careful not to overdo it.

• Marinate (optional): Soaking thin steak in an acidic marinade for 30 minutes up to overnight can make it more tender and flavorful.

• Pat very dry: Blot steak with paper towels before cooking so it browns properly and doesn’t boil.

How to Cook Thin Steak on the Stove

For indoor thin steak, a cast iron or stainless steel skillet works best. Follow these steps:

• Get the pan very hot: Heat over medium-high heat until a drop of water sizzles and evaporates instantly. Use high heat oil like avocado, grapeseed or light olive oil.

• Don’t overcrowd the pan: Cook steaks in a single layer with some space between them. Overcrowding steams rather than sears.

• Sear both sides: Let the first side get a dark brown crust before flipping, about 2 minutes. Resist poking or moving the steak until ready to flip.

• Cook to temperature: For medium-rare, remove from heat around 125°F internal temperature. The steak will coast up about 5°F more as it rests.

• Rest before cutting: Letting it sit 5-10 minutes allows juices to redistribute for more tender, juicy meat.

• Slice against the grain: Cutting across the muscle fibers yields the most tender bite.

Grilling Thin Steak

The high, dry heat of the grill is ideal for thin steaks. Follow these grilling tips:

• Use direct high heat: Cook directly over the hot side of a two-zone gas grill or over flaming charcoal. Keep the lid closed as much as possible.

• Choose a marinade: A wet or dry marinade adds lots of flavor. Go for something acidic like wine, vinegar, citrus, yogurt or buttermilk.

• Create crosshatched grill marks: Rotate the steak 45 degrees after the first 2 minutes of grilling to get attractive marks.

• Resist flipping repeatedly: Just like in a skillet, flip only once until lightly charred, about 4 minutes.

• Let rest before serving: As with stove-top cooking, let rest 5-10 minutes to allow juices to settle for juicier meat.

Thin Steak Cooking Times

The ideal cooking times for thin steaks:

• 3⁄4 inch thick: 4-7 minutes total
• 1⁄2 inch thick: 3-5 minutes total
• 1⁄4 inch thick: 1-3 minutes total

Use these cooking times as a guide, but always rely on an instant-read thermometer for accuracy. Check temperature in the thickest part of the steak.

How to Tell When Thin Steak is Done

With their lack of fat, thin steaks go from perfect to overdone quickly. Follow these cues for doneness:

• Rare: Deep red center that is cool when touched, 125°F internal temperature

• Medium-rare: Warm deep pink center, 130-135°F

• Medium: Hot light pink center, 140-145°F

• Medium-well: Thin band of pink, 150-155°F

• Well-done: No trace of pink, above 160°F internal temperature

Unless you like your steak very well-done, err on the side of slightly underdone when cooking thin steak. The temperature will continue rising as it rests.

Common Thin Steak Mistakes

It’s easy to go wrong with quick-cooking thin steaks. Avoid these pitfalls:

• Not heating the pan or grill enough: Thin steaks need very high heat to sear properly before overcooking. Don’t be afraid to preheat your pan or grill as hot as possible.

• Cutting into steak too soon: Be patient and let the meat rest after cooking. Slicing thin steak immediately causes the juices to run out.

• Overcooking: The difference between medium-rare and well-done is sometimes 30 seconds with thin cuts. Use a meat thermometer and err on the rare side.

• Turning or poking too much: Flipping constantly dries out the meat. Just flip once and resist poking it with tongs or a fork as it cooks.

• Letting steak sit in marinade too long: Acidic marinades can start “cooking” the meat and turn it mushy if left longer than an hour or two.

Serving Suggestions for Thin Steak

Thin steaks pair well with many flavors. Consider serving with:

• Salsa, chimichurri or chimichurri: Fresh herb sauces add moisture and brightness.

• Garlic-herb butter: Spreading with infused butter adds richness.

• Onions or mushrooms: Quick-cooking mushrooms or onions compliment the flavor.

• Sautéed greens: Try spinach, kale, broccoli rabe or asparagus.

• Roasted potatoes: Crispy roasted potatoes or sweet potatoes make it a complete meal.

Thin steaks work for any cuisine. Use flank steak for carne asada, stir-fry with skirt steak or make steak Diane or beef Negimaki with tender sirloin tip. With the right techniques, you can enjoy inexpensive yet tender and juicy thin steaks any night of the week.