What would you do with these? Really thin "prime" strip steaks.

njl

I was browsing the meat in Publix today, and couldn't not buy these: I wouldn't normally buy any steaks sliced this thin (I think just under 1/2") except for ribeye, which I'd pound and then slice to make steak sandwiches. These practically look like prime to me. I've no idea how to cook steaks this thin and not overcook them...though perhaps they'd be good candidates for sous vide with a very quick sear (if any) at the end.

bgebrent

Hot n fast cook is an option.  You could always cut it up and do a stir fry.

mlc2013

slice thin and make chilly cheese steak, or peppers steak

njl

I tried using thin sliced NY strips one time before (pounded, then sliced) and it came out super tough...so never again.

mlc2013

good to know i never tried

YukonRon

Soup meat for vegetable beef soup. So  much flavor will be added to the soup.

lkapigian

Asada.....marinate in a little EVO Lime Cilantro Onion...cook hot and fast dice ...serve on tortilla with grilled onion, cilantro squeeze of lime and a,little avacado 

lowandslow

Cheese steak?

Grillin_beers

I’d salt them and rack them so the exterior dries out.  Then I’d add my pepper and garlic powder and sear them at like 700 for about 45 seconds to a minute a side.  

lousubcap

Another vote for hot and fast up close and personal with the fire , as @Grillin_beers notes.  Instant read thermo for the win. 

And yes, that is top end marbling for choice- You've got this. 

northGAcock

That has steak and eggs written all over them. I’d go a nice med rare....quick sears on both sides.....sunny side up with toast....sand hash browns with onions. 

GrillSgt

Steak sandwich with Bernaise. 

Dobie

Not prime, you don’t find prime at Publix

GrateEggspectations

Something tells me you missed a very informative thread about 1/2” steaks a few months back. 

SmokeyPitt

Sous vide and a quick sear sounds perfect to me. I would use a cast iron skillet or griddle. 

RRP

Make a long story short - my wife and I frequently love those thin NY strips as well as ribeyes. I have never egged them, but instead I fry them on the stove in melted butter. Then I serve them up on toasted bread with the crust cut off - but not for mine. Just pour the butter and juice on the steaks! Super DELICIOUS!!! 

Mattman3969

I got no story but those would be used for Mongolian Beef or Spicy Beef and Broccoli at my house 

lkapigian

Mattman3969 said:

I got no story but those would be used for Mongolian Beef or Spicy Beef and Broccoli at my house 

This 

littlerascal56

$13.29 per pound for choice...ouch!  And I complain about $5.99 lb for local black angus steak!

Toxarch

I use thin ribeye, cook it on the griddle or cast iron and slice it up for cheesesteaks. 

BigGreenBean

Fast sear in wicked hot cast iron skillet. 

GoooDawgs

Do a search for 1/2" steaks  just kidding...

I vote hot and fast