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Texas-Style Boneless Beef Ribs (Hot & Fast)

by Matt Kennard

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Seared like a steak, not braised: beefy, juicy, with real bite. Ready in 20 minutes.

Serves
4
Active
15 min
Total
20 min
SearedEgg-freeBeefDinnerWeeknight
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These are chuck strips cooked like a steak, not like ribs. Fifteen minutes in a very hot pan, not six hours at 225. If you are expecting the meat to fall apart you will be disappointed, and it will be my fault for not saying so here: fall-apart texture comes from holding chuck at 200–205°F for hours, which is a different recipe.

Cooked this way they eat like a well-marbled steak with real bite. The window is narrow and it is at the bottom: pull them at 130–135°F. Chuck has enough connective tissue that it goes chewy past medium, and every degree over is working against you rather than toward anything.

Then slice thin — about a quarter inch, against the grain. On a cut this marbled, thin slicing is doing the work that low and slow would otherwise do: it cuts the fibers short enough that the bite gives. Thick slices of medium-rare chuck are a chore, and the same meat cut properly is not.

Ingredients

4

Method

  1. Prep very dry

    Pat very dry; season all sides with salt, pepper and seasoned salt. Optionally, salt up to overnight ahead, uncovered in the fridge, and add the pepper and seasoned salt just before cooking.

  2. Heat very hot

    Heat a heavy pan (cast iron, carbon steel or stainless) over high until very hot, then add the oil.

  3. Sear 2-3 min · 130-135F

    Sear 2-3 min per side without moving, to 130-135F internal (medium-rare).

  4. Rest 5 min · rested

    Rest 5 min.

  5. Serve ¼ inch

    Slice thin, about ¼ inch, against the grain.

Goes with

Also good with
Honey Soy Glaze

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