How do I prepare prepacked frozen steaks? (Both 1/2" Ribeye and 1" New York Strip Steaks)

First, I haven't prepared very many steaks in my life.  Second, I don't have an outdoor grill or a grill pan. So, my options are pan frying, broiling, or baking.
 
The only cooking instructions on the package states "Slow cooking will result in a more tender product."
 
I read the entire thread about how to cook a ribeye, but my concern is that the rub eye steaks are not quite 1/2 an inch thick.  I'm afraid by the time I take 30 seconds to sear the meat on high heat it will already be done!   Plus, the warning on the package makes me think twice about any quick cooking techniques.
 
These frozen packages of meat were on sale at the grocery store, so that is the only reason I bought them.  If I ruin them, Steve won't be very happy with me.
 
What is the best approach to cooking these steaks?  (If you respond, please indicate whether you are talking about the 1/2" Ribeyes or the 1" NY Strip steaks.)
 
Thanks!
 
 

I would pan fry them. Sprinkle with salt and pepper first.  If they are thin they will cook very quickly, but that's OK.  Slow cooking is for tough cuts. I'm thinking pot roast when slow cooking is mentioned.

We use some Montreal Steak Seasoning (very little) on the meat as it rests before cooking. Grease the frying pan a little with bacon fat or Olive oil...Butter will smoke a lot at the heat you have to reach, but it will work in a pinch. Heat the pan, then place the 1/2 inch steaks in the pan, Just a minute or two on each side for the thin steaks, 3 minutes on a side for the inch thick version.  BE SURE THE MEAT IS ROOM TEMP AND DRAINED OF ANY "JUICES" THAT ARE IN THE PACKAGE.  Let the steaks sit on a plate after removing from the pan to rest for a few minutes before serving.

Yep quick searing is the way to go with both cuts of meat. If they are true rib eyes and strips you won't have to worry about them being tender with a quick sear.

Susan, if I can't grill a steak my next preference is broiling and for seasonings I like to use kosher or sea salt, fresh-ground pepper, dried minced garlic, dried minced onion, and crushed dried rosemary.  Other mentioned frying but I don't care for it unless it's done in a cast iron pan.
 
You didn't specify a desired degree of doneness so I'll say that if it was me I wouldn't cook either of those cuts past medium-rare, unless one had to be medium-well for my dad.
If you're thinking about an outdoor grill a small gas model like Weber's Go Anywhere model might be something to look into, and last time I checked they were under $50 new.  And if you can safely use charcoal a Weber Smokey Joe would be my suggestion, and while it's small it can easily cook enough for 2 people.  (I don't work for Weber but have been very happy with their products over the years.)
 
Brad

Susan, there are also two other good recent steak cooking threads. All good advice here though. Thin WILL cook fast so be careful.
Joe

If the steaks are frozen, thaw slowly in the fridge. Overnight is usually best. After there're thawed, bring to room temperature. About 45 minutes should do the trick. Heat up a cast iron or similar type pan. Don't use non-stick.
Salt and pepper the steaks using kosher salt and fresh ground pepper. A very thin film of oil is all thats needed on the steaks. Place in the hot pan and let sizzle for about 3-4 minutes. Turn steaks over to the other side and let sizzle about another 2-3 minutes. They should be medium rare at that point.
I hope you and Steve will find the steaks to your liking. Be sure and let us know how you did them and, if they turned out OK.

Twin, I have cast iron but also use my non stick sometimes. I have a big one that cooks 2 steaks. I can barley tell the difference. Maybe I just have a good non stick pot, it's a T-Fal.
Joe

Joe, my favorite steak pan is an old, oval shaped Calphalon pan. I love it. It's non-stick from years of use and can easily go from the stove top to a hot oven to finish thick steaks,
I bought it in 2nd hand store about 12 years ago for $5.00. There're still made today and can be bought at Bed, Bath and beyond with a 20% off coupon.

Thanks for the tip Twin!
Joe