I love a nicely grilled steak. Who doesn’t? I’ve been trying to keep my red meat intake at a low level lately because I tend to feel full for a long period of time after eating it. Did you know that red meat is harder for humans to digest?
So I’ve been on what the grocery stores call a “wafer thin” steak kick lately. It’s thin, but it still has all of the amazing flavors of a steak. Not as juicy, but better for you, and a lot cheaper than the thicker cut.
When you’re cooking steak, or any protein for that matter, you want to make sure to bring the meat to room temperature for cooking. This ensures even cooking throughout. So I left this piece of meat which is only about 1 inch thick, out for 45 minutes and dried it thoroughly with paper towels.
Then I seasoned it with sea salt, pepper, and smoked paprika to taste. Be generous, but not too generous on the salt because this thin cut seems to soak up the salt more easily.
You’ll want to preheat your grill to 425 and if you’re using a grill pan, turn the stove on high and wait for it to smoke.
Cook for 2 minutes then rotate to get the nice grill marks and cook for another minute, flip and do the same on the other side. This thin piece of meat doesn’t really allow you a medium rare, but since it’s so thin a medium – medium well is still pretty juicy.
I was also on the hunt for a good bottle of wine while I was at Gelson’s, and since I was a nice and juicy grilled steak…this bottle of Cabernet Sauvignon really caught my eye.
Luckily, the wine is actually pretty good, and at only $12 a bottle… I think I won this random pick! Then you’re done! I topped the steak with a grilled green onion because…they’re delicious…and my lemon juice came into play at the end. I squeezed two halves on each side of the steak at the end!
- - 1 1 inch thick bone-in ribeye steak
- - Sea salt to taste
- - Pepper to taste
- - Lemon juice to taste
- - Smoked Paprika to taste
- - Gas Grill or Grill pan
- Let your steak come to room temperature and dry thoroughly on both sides.
- Season well with sea salt, pepper and smoked paprika.
- Cook on a high heat grill or grill pan, searing about 3 minute each side. Rotating after 2 minutes to achieve grill marks.
- Let sit for 5 minutes.
- Pour yourself a glass of wine and dig in!