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1/4-inch Breakfast Ribeyes (10 Steaks)
$29.00
10 Ribeye Steaks for only “whaaaaa?”!
These great little USDA Ribeyes are 1/4-inch thick, sliced thin for quick, easy meals!
They’re also individually vacuum-wrapped to make meal planning easy.
They make perfect breakfast steaks, plus they’re great for portion control as well.
They only need a minute and a half on each side on the grill or in a hot skillet, so they’re an ideal choice for quick meals!
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Limit one box per order
138 in stock
Thin Cut Ribeye Steak Skillet Recipe:
- First, a little salt and pepper on both sides (you’ll want the steaks to be thawed first). Not as much as a thick steak, just a little sprinkle.
- Cast iron skillet – get that baby smokin’ hot, drop in a pad or two of butter (or olive oil), then sear the steaks for a minute and a half per side. Just enough to get a nice brown. Spin these babies around through the butter to keep the butter from burning.
- Turn down the burner to medium low. Take the steaks out of the pan and put them on a plate.
- Throw in some chopped onions and another pad of butter. Caramelize those wonderful onions with the heat turned down, add chopped garlic when they’re half way to the promised land (starting to get a little see through), stir it around in the butter until everyone is caramelly and delicious looking, then splash some Worcestershire sauce in there, a good couple stirs to get it all mixed up nicely, and dump it all on top of the steaks.
swilsonmalone –
I ordered these steaks for my mother. She said they were the best steaks she had eaten in a very long time! She went as far as to say she had not realized until she had finished, that she had not put her teeth in! Lol!
ladle7 –
I like the taste of your breakfast steak, but too thin. I cannot get the medium rare or rare result, though. Do you have option of a thicker ribeyes – say 3 times thicker than the one you are selling as breakfast version with adjusted price of course? Please let me know, if have, and the price so I can place an order. Thanks a lot!
Ron Allen –
Thanks for your feedback. It is more difficult to get the medium rare or rare result you are looking for with these, but it is possible. We added a recipe to this page (you’ll see it if you click the “description” tab next to “reviews.” Really high heat and a really short cook time is what is needed to hit the medium rare temperature you are looking for.
Hope this helps!
Ron Allen –
Check out our 1-inch Black Angus Ribeyes or our Black Angus Family Boxes which have a variety of thick cut steaks (all 1-inch thick or thicker).
lylevertigo-7764 –
I love these little steaks. I often like to sear one up real quick on the stove and wrap in a flour tortilla with some avocado slices.
Because they are so thin, you want to let them warm up to room temp. first then turn the heat up on high, throw in a pad of butter and quickly for under 2 minutes on each side, this should give you a decent sear while giving you a medium rare-medium cook.
dlarson61 –
Wow. All I did was Kosher salt & pepper and fried it in butter. Marinated another one in Teriyaki for tomorrow. So tender and flavorful. Going to have fun with these