Originally Posted by jennyema
I don't think a thin cut works for a premium cut of steak. Difficult to properly cook it.
When porterhouses and NY strips are cut thin it makes me mad.
You're sorta right in that regard as you really have to time the cooking just right. A matter of 30 seconds and medium rare becomes medium (with thin cuts). I still prefer it as I'm downsizing my meats and upping the other parts of meals.