A buttery ribeye is a luxurious, and that’s very true lately, with the rising value of beef. On the recently-opened Port Sa’id in New York Metropolis, nonetheless, the ribeye “minute steak” is sliced paper-thin and flash-seared, making it an inexpensive dish that’s straightforward to adapt at house for a weeknight meal that’s prepared in, sure, underneath a minute.

“It’s one of many smartest, most elemental restaurant dishes I’ve eaten all 12 months,” says F&W editor in chief Hunter Lewis of the steak, which is served over a pool of nutty tahini with a tomato-and-pepper tartare and an herbaceous zhoug. 

“For $23 bucks, it’s a relative discount for steak in Manhattan, and it’s an inspiration for me as a house prepare dinner,” he continues. “Beef is pricey and can proceed to be costly given the relative shortage of beef cattle in america, so I’m on the lookout for methods to maintain my household dinner prices down. Having a butcher thinly slice a spendy prime minimize like ribeye helps me stretch my greenback additional and searing it on a griddle or grill makes the prepare dinner time sooner. It jogs my memory of the Steak-umms I grew up on within the Eighties, solely means higher.”

Minute steaks are sometimes made with extra cheap cuts like spherical steak, sirloin, or typically cubed steak (a pre-tenderized minimize with waffle-like marks), however utilizing ultra-tender ribeye makes for a luxurious dish that’s nonetheless weeknight-friendly. We requested Port Sa’id head chef Victor Gothelf the way to pull off the dish at house. 

“The important thing to the dish is a young minimize [of steak],” says Gothelf. He slices boneless ribeye into paper-thin 1 1/2-ounce parts, however you possibly can ask your butcher to take action so that you can make prep simpler — no tenderizing wanted. Then, hold it easy. 

“I recommend not getting in the best way of this dish whereas getting ready it,” Gothelf advises. 

He recommends calmly coating the slices of meat with sea salt and freshly floor black pepper. Then add just a little olive oil to a scorching pan over excessive warmth, and sear the slices for about 40 seconds to permit them to get an ideal crust. A extremely popular pan is important to pulling off a fast sear like this one; warmth your pan till the oil shimmers and begins to smoke. Flip the slices and prepare dinner them for 10 seconds longer. Serve over tahini or any sauce of your alternative. 

When you’d like to make use of one other minimize, ensure it’s tender (spherical steak and sirloin are each good substitutes) and sliced paper-thin so it cooks shortly and evenly.