How To Cook a Thick Steak

To cook a thick steak, first, pat it dry and season it generously with salt and pepper. Preheat your oven to 375°F (190°C) and heat a cast-iron skillet over high heat. Sear the steak for 2-3 minutes on each side, then transfer it to the oven to finish cooking until it reaches your desired level of doneness.

Understanding how to cook a thick steak is essential for several reasons. Firstly, it allows you to enjoy the full potential of the steak’s flavor and texture. Properly cooked thick steaks are tender, juicy, and packed with rich, meaty flavors. Secondly, knowing how to cook a thick steak helps you avoid the common pitfalls of overcooking or undercooking, which can result in a tough, dry, or unevenly cooked steak. Finally, thick steaks are quite expensive. While undercooking may not seem a big issue, overcooking an expensive cut can be disappointing, especially considering the money you spend on a well-marbled piece of meat.

In this article, I’ll guide you through the process of selecting the right cut, preparing the steak, cooking it using several different cooking methods, and achieving the perfect doneness for your thick steak. As a chef, I’m sharing all the tiny details of preparing great steak. So without any further ado, let’s get familiar with steak cuts that have good thickness throughout.

As a chef, I highly recommend these three thick cuts for cooking as they are the easiest ones to prepare:

• Ribeye steak.
• New York strip steak.
• T-bone steak.

Selecting the right cut of steak

When it comes to cooking thick steaks, choosing the right cut is crucial, as each cut has its unique characteristics that affect the overall flavor and texture. Here, I include the four popular steak cuts suitable for cooking mainly on a grill and in a pan. Their distinctive features set them apart from budget-friendly options.

Ribeye steak

The ribeye, also known as rib steak, is cut from the cow’s rib section. It is well-known for its rich marbling, contributing to its flavor and tenderness. The generous marbling ensures a juicy, flavorful steak that remains moist even when cooked to higher degrees of doneness. The ribeye is ideal for grilling or pan-searing, and its robust flavor can stand up to bold seasonings and sauces.

Filet Mignon

Filet mignon is a premium steak cut from the tenderloin, a lean and tender muscle that runs along the spine. Due to its minimal marbling, filet mignon is prized for its exceptional tenderness and delicate flavor. Because of its leanness, it’s essential to avoid overcooking this cut to maintain its buttery texture. Filet mignon is suitable for pan-searing, grilling, or oven-roasting and pairs well with rich sauces or compound butters.

New York strip steak

The New York strip, also known as the strip loin or strip steak, is cut from the short loin of the cow. It offers a balance between the marbling of a ribeye and the leanness of a filet mignon, resulting in a moderately tender and flavorful steak. The New York strip has a firm texture and a well-defined grain, making it suitable for grilling, broiling, or pan-searing. It can be enjoyed with a variety of seasonings and sauces.

T-Bone steak

The T-bone steak combines two different cuts: the New York strip and the filet mignon, separated by a T-shaped bone. This cut offers the best of both worlds, with the tender filet on one side and the flavorful strip on the other. The T-bone requires careful cooking to ensure that both sides reach the desired doneness without overcooking. Grilling or broiling are popular methods for cooking T-bone steaks, and the bone imparts additional flavor during cooking.

What is the ideal thickness for a thick steak?

The ideal thickness for a thick steak is typically between 1.5 to 2 inches. This thickness is significant in the cooking process for several reasons:

• Even cooking: A thicker steak allows for a more even cooking process. When the steak is thick, the heat penetrates more slowly through the meat, ensuring that the exterior achieves a beautiful sear without overcooking the interior. This helps to create a perfectly cooked steak with a crispy crust and a tender, juicy center.
• Enhanced flavor: While it might sound bizarre, thicker steak can develop a better sear which translates to more flavor. The Maillard reaction, which occurs when proteins and sugars in the meat are exposed to heat, results in the formation of complex flavors and aromas. A thicker steak allows for more of this reaction, leading to a richer, more satisfying taste.
• Improved tenderness: A thicker steak helps retain the meat’s natural moisture, contributing to a more tender and juicy result. As the steak cooks, the muscle fibers contract and release moisture. If the steak is too thin, the moisture will evaporate quickly, resulting in a dry, tough texture. A thicker steak minimizes this issue by allowing moisture to be retained within the meat during cooking.
• Better temperature control: Cooking a thick steak offers greater control over the internal temperature and doneness level. Because the heat takes longer to reach the center, you have more time to monitor the steak’s progress and adjust as needed. This ensures that your steak reaches the desired level of doneness without overcooking or undercooking. It’s especially useful for less experienced home cooks or chefs.

How To Cook a Thick Steak

Below you’ll find four different methods to cook a thick steak. For the seasoning, you’ll need a few essential ingredients. As for cooking, you do not need any special equipment apart from the meat thermometer and a heavy pan. Below you’ll find a list of ingredients and equipment required for all four cooking methods.

Here’s an ingredient list:

• Thick steak. I’m using a 2-inch bone-in rib-eye steak;
• Kosher salt;
• Freshly ground pepper;
• Fresh rosemary;
• Fresh thyme;
• Butter.

Here’s the equipment list:

• Essential equipment: instant-read thermometer, heavy pan, knife, tongs, paper towels, and a cutting board;
• For the grilling method: grill;

How to cook thick steak on the grill

1. Bring steak to room temperature. Remove the steak from the fridge about an hour before cooking it. Season it with a generous amount of kosher salt and freshly ground black pepper. Dry brining the meat with salt will make it even more tender;
2. Prepare the charcoal grill. Make sure to distribute the charcoal in a way where one side of the grill is very hot while another side is medium-hot;
3. Pat steak dry. Using a paper towel remove excess moisture from the exterior of the steak. It’ll help the steak to develop a nice caramelized crust;
4. Sear the steak over high heat. Place the steak over high heat and sear it for one to two minutes on each side before moving it to medium heat;
5. Continue cooking. Turn the steak over every 3-4 minutes. Halfway through cooking, check the steak’s temperature. I’m cooking my 2-inch bone-in rib-eye steak medium-rare; therefore, it’ll cook for about 20 minutes. You can check the steak cooking times below in the article;
6. Rest the steak. Remove the steak from the heat source and rest for 10 minutes. Resting is essential because it allows the juices to redistribute throughout the steak. When cooking, the heat pulls all the juices to the center of the meat. If you cut into a steak straight after it’s been removed from heat, all the juices will come rushing out and make your steak dry.

Note: remove meat from the heat source when the internal temperature is 5 degrees Fahrenheit below the desired doneness. It’s called carryover cooking. It means that the steak will continue to cook after you remove it from the grill. This is why you should take a steak off heat when its internal temperature is 5 degrees lower than your desired doneness. When cooking on a gas grill, start searing the steak on high heat for 2-3 minutes. Then turn the heat down to medium and continue cooking. I have a detailed article explaining how to grill steak like a professional grill master.

How to reverse sear a thick steak

1. Bring the steak to room temperature. Remove the steak from the fridge about an hour before cooking it. Season it with a generous amount of kosher salt and freshly ground black pepper;
2. Preheat the oven to 275 degrees Fahrenheit;
3. Pat steak dry. Remove excess moisture from the exterior of the steak. It’ll help the steak to develop a nice brown crust.
4. Place the steak on a wire rack on a baking sheet;
5. Place the baking sheet on the center rack. Let the steak cook for about 40 minutes to an hour at 275 degrees Fahrenheit before removing it and searing it on a hot pan. Cooking times depend on the desired doneness;
6. Check internal temperature. Halfway through cooking, stick a meat thermometer into the thickest part of the steak to get an accurate reading. It’s best to use a leave-in thermometer;
7. Cook until internal temperature is 15 degrees Fahrenheit below the desired doneness;
8. Preheat a heavy pan over high heat. When cooking reverse-seared thick steak, you’ll need to use a cast iron pan or another heavy pan that can take high temperatures. Before placing the steak, make sure it’s smoking hot;
9. Add cooking oil or any other oil with a high smoking point to the pan;
10. Sear the steak for one minute on each side.
11. Reduce heat to medium and add butter, thyme, and fresh rosemary to the pan. Baste the steak using a tablespoon for about another minute. It’ll add an extra depth of flavor;
12. Rest the steak. Resting steak is essential because it allows the juices to redistribute throughout the steak. When cooking, heat pulls all the juices to the center of the meat. If you cut into a steak straight after it’s been removed from heat, all the juices will come rushing out and make your steak dry.

Note: You can use aluminum foil to cover the steak while it’s resting. It’ll speed up the carryover cooking process.

How to cook thick steak in a skillet with an oven finish

1. Bring the steak to room temperature. Remove the steak from the fridge about an hour before cooking it. Season it with a generous amount of kosher salt and freshly ground black pepper;
2. Preheat oven to 450 degrees Fahrenheit;
3. Pat steak dry. Remove excess moisture from the exterior of the steak. It’ll help the steak to develop a nice brown crust.;
4. Add two tablespoons of olive oil and sear the steak over high heat for one-two minute on each side. Always preheat the pan before searing the steak. Add some fresh thyme and rosemary;
5. Place hot skillet with the steak into 450 degrees Fahrenheit preheated oven. Alternetaviley, if you do not have an oven-proof pan, then place the steak onto the wire rack on a baking sheet;
6. After 8 minutes, check the steak’s internal temperature. Use a meat thermometer, and if you do not have one, use a finger test method;
7. Continue cooking until the steak’s internal temperature is 5 degrees below the desired doneness. For example, I’m cooking my 2-inch thick bone-in rib-eye to medium-rare; therefore, it’ll cook for around 14 minutes;
8. Rest the steak. Remove the steak from the oven and let it rest for 8-10 minutes at room temperature. Resting is essential because the steak juices redistribute and give you a more evenly cooked steak. If you slice into it right after cooking, you lose all juices, and the steak will dry.

How to broil thick steak in the oven

Before I move on to explaining the broiling method, I have an article about broiling steaks. If you want to learn all the ins and outs, read it.

1. Bring steak to room temperature. Remove the steak from the fridge about an hour before cooking it. Season it with a generous amount of kosher salt and freshly ground black pepper;
2. Set oven for broil and preheat it before cooking. It must be very hot. Move the top rack of the oven about 5 inches away from the broiler;
3. Pat steak dry. Remove excess moisture from the steak’s exterior because moisture creates steam in the oven and prevents browning. It’ll also help form a nice crust;
4. Place the steak onto the wire rack onto the baking sheet. If you do not have a wire rack, place the steak on the oven rack (place baking sheet below the oven rack to collect fat dripping);
5. Cook the steak to your liking. Flip the steak every 3-4 minutes. I’m cooking my steak medium-rare, so it’ll take about 20 minutes;
6. Check the steak’s internal temperature. Using a meat thermometer, check the steak’s doneness. Continue cooking until 5 degrees Fahrenheit below the desired doneness;
7. Rest the steak. Resting is important because the juices redistribute and give you a more evenly cooked steak. When the steak is cooked using high heat, juices flow toward the center of the steak. And when you cut into it, all juices will come out, leaving you with dry meat. Resting helps juices redistribute, giving you a more even texture throughout.

Steak doneness temperature chart

• Rare steak: 125° F;
• Medium rare steak: 135° F;
• Medium steak: 145° F;
• Medium-well steak: 150° F;
• Well done, steak: 160° F.

You can check the steak’s doneness with a meat thermometer. Stick it into the center of the steak to get an accurate reading. This method is reliable; however, it has one downside: it causes the juices to run out of the steak.

The finger test is another method for checking steak doneness. The finger test actually works better than a meat thermometer. It takes some practice, though. All professional chefs rely on this method. Here’s a short video explaining how to use the finger test method:

Note: remove steak from the heat source when the internal temperature is 5 degrees Fahrenheit below the desired doneness. The steak continues cooking for a few more minutes when off the heat.

Steak cooking times

Here are the steak cooking times for a 2-inch thick steak on the grill:

• Rare: 18-20 mins;
• Medium-rare: 20-22 mins;
• Medium: 22-24 mins;
• Medium-well: 24-26 mins;
• Well done: 26-28 mins.

Here are the steak cooking times for a 2-inch thick steak in the oven:

• Rare: 10-12 mins;
• Medium-rare: 12-14 mins;
• Medium: 14-16 mins;
• Medium-well: 18-18 mins;
• Well done: 18-20 mins.

Here’s how long it takes to broil a 2-inch thick steak:

• Rare: 17-19 mins;
• Medium-rare: 19-21 mins;
• Medium: 21-23 mins;
• Medium-well: 23-25 mins;
• Well done: 25-27 mins.

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