The cost of savoring a buttery ribeye steak meal, especially over recent years, is a cause for concern for most due to the rising cost of beef. A restaurant in New York City, Port Sa’id, may have found an ingenious solution to this. They offer the 'minute steak' – a ribeye slice so thin it's ready under a minute, at a cost that won't burn a hole in your pocket. This makes for a delectable and budget-friendly dinner that anyone can make at home.

Food & Wine’s editor in chief, Hunter Lewis, appreciates the meal, saying that it’s one of the best dishes in its simplest form that he's tasted during the current year. He’s extremely impressed with the dish, which is served alongside a nutty tahini pool, a blend of tomato and pepper tartare, and an aromatic zhoug herb.

As expensive as beef is, Lewis points out that the $23 ‘minute steak’ is a practical deal for steak in Manhattan and a great at-home cooking inspiration. The relative scarcity of beef cattle makes the meal expensive. However, having a butcher to thinly slice a prized cut of ribeye can help in saving money and reducing the required cooking time on a griddle or grill. The result is a meal with a nostalgic nod to the 1980s Steak-umms, but with a gourmet touch.

Ordinarily, cheaper cuts like the eye of round, sirloin, or sometimes cubed steak are used for minute steaks – a pre-tenderized cut with waffle-like marks. Still, the Port Sa’id’s version uses a super-soft ribeye, resulting in a luxury meal that’s perfect for any weeknight. An interaction with Victor Gothelf, the head chef at Port Sa’id, sheds light on how it can be replicated at home.

Victor explains that an essential ingredient for the dish is the tenderness of the steak cut. He continues to expound on the steps involved: Thin slices of boneless ribeye are portioned to about 1 1/2-ounce pieces. You can have your local butcher prepare this for you to make the preparation much easier.

Enjoying the dish in its simplicity is essential. Gothelf suggests not overthinking the preparation process. He recommends lightly coating the meat slices with salt and freshly crushed black pepper, adding some olive oil to a smoking hot pan and searing the slices for about 40 seconds to achieve a perfect crust. The meat slices should be turned over and seared for an additional 10 seconds. The steak can be served over tahini or your preferred sauce.

In case you wish to use another cut, ensure it’s soft and thinly sliced to permit quick and even cooking. Eye of round steak and sirloin are both recommended substitutes.