Steak sizes chart: best thickness for your steak

Beef steaks are cut in different sizes and thicknesses. There are a few reasons for that. Firstly, some cuts of beef come from larger parts of the cow. Porterhouse and t-bone are inherently larger, coming at around 1,5 to 2 inches thick, while tri-tip is a smaller cut and, therefore, much thinner at approximately 1 inch thick. Secondly, the steak size depends on the butcher. You can ask for a 1-inch New York strip steak or 1,5 inches thick – it’s entirely up to you. However, steak thickness is critical, and later in the article, I will explain why.

In this steak sizes chart, you’ll find the most popular steak cuts from the cow’s short loin, rib, sirloin, chuck, flank, and plate parts.

Steak sizes chart

Ribeye and rib steaks

Rib and ribeye steaks are from the primal section called beef rib. They come bone-in or boneless. The ideal thickness for a bone-in rib steak is 1,5 inches, while for the boneless ribeye steak, also known as Spencer steak, Delmonico steak, beauty steak, entrecote, or market steak, is also 1,5 inches thick. A large cut can serve 2-3 people.

Top sirloin steak

Top sirloin is a beef cut from the primal loin or subprimal sirloin. It’s also known as sirloin butt steak, London broil, top sirloin butt, or center cut. Top sirloin is more desirable since it’s more tender than other cuts from the same muscle. It should be 1,5 inches thick, serving 2-3 people.

Tri-tip steak

Tri-tip steak is a cut of beef from sirloin subprimal. It’s also known as culotte, triangle steak, triangle tip, Newport steaks, and sirloin bottom butt. It should be about an inch thick, serving one steak per person.

Top blade steak

Top-blade steak is a cut from the beef chuck primal. It’s also a source for flat iron steak, lifter steak, book steak, petite steak, top chuck steak, and butler steak. Ideally, it should be 1 to 1,5 inches thick, serving one steak per person.

Chuck-eye steak

Chuck eye steak is a beef cut from the shoulder of the cow (chuck primal). It’s also a source for boneless chuck fillet steak, bottom chuck, and center-cut chuck steak. It’s a large cut at around 2 pounds and 1 to 1,5 inches in thickness and serves 2-4 people.

Tenderloin steak

Beef tenderloin is a cut from the loin of the cow. It’s a source for filet steak, filet mignon, tournedos, filet de boeuf. Cuts from the tenderloin are around 1 to 1,5 inches thick. Filet mignon is cut from the long and narrow tenderloin part, whereas tournedos come from the wider end and are slightly thinner but heavier overall.

T-bone steak

T-bone steak is a cut from the short loin and consists of two cuts separated by t-shaped bone – the strip steak and the tenderloin. T-bone steak is at least 1,5 inches thick and can weigh up to 2 pounds serving 2-4 people.

Porterhouse steak

Porterhouse steak is a beef cut from the short loin. It’s very similar to t-bone; however, porterhouse has a larger tenderloin and strip portion. Porterhouse steak should be about 2-inches thick and weigh around 2 pounds serving 2-4 people.

Top loin steak

Top loin steak is a cut of beef from the top portion of the short loin primal. A boneless steak is better known as strip steak, Kansas City steak, New York strip steak, ambassador steak, veiny steak, hotel steak, or boneless club. At the same time, the bone-in cut is often referred to as New York strip loin, shell steak, strip steak, club steak, club sirloin steak, and Delmonico steak. It should be around 1,5 inches thick and weigh from 0,75 to 1 pound serving 1-3 people.

Hanger steak

Hanger steak is a cut from the diaphragm of a cow (plate section). It’s also known as a hanging tenderloin, flap meat, butcher’s steak, or butcher’s tenderloin. It’s a thin steak around 0.5 to 1 inch thick and weighs 1 to 2 pounds. You can feed 2-4 people with this cut.

Flank steak

Flank steak is a beef cut from a cow’s abdominal muscles under the loin. It’s also known as jiffy steak or flank steak filet. Flank steak is about an inch thick and weighs 1 to 2 pounds serving 2-4 people.

Skirt steak

Skirt steak is a beef cut from the plate area. It’s also known as Philadelphia steak or fajitas meat. Skirt steaks are thin cuts about an inch thick and can weigh up to 2 pounds serving 3-4 people.

Why is steak thickness necessary?

Thickness is important because it determines the steak cooking method. Thinner steaks like hanger and skirt steaks benefit from cooking hot and fast, meaning you sear them on high heat for several minutes and serve them rare or medium-rare. On the other hand, thick steaks are more forgiving, and it’s easier to sear meat without overcooking it on the inside. Preheat the cast iron skillet or a grill and sear a thick steak for a few minutes on each side until brown crust forms. Once the crust has formed, turn the heat to medium and continue cooking to your liking. Remember to use a meat thermometer to check the level of doneness. That way, you get a perfect sear on a steak and juicy and tender meat on the inside.

A bare minimum for steak thickness should be an inch, while the sweet spot is 1,5 inches thick.

What is the best thickness for steak?

The best thickness for steak is 1,5 inches thick. It’s a sweet spot because you can have a caramelized crust without overcooking the meat on the inside, and it doesn’t cool down as fast as a thin cut. Cooking beef that is an inch or less in thickness is quite difficult because it tends to overcook much faster.

Conclusion

Steak thickness is an essential aspect of cooking, as it influences the cooking method and determines the quality of the final product. In general, a thickness of 1.5 inches is ideal for most steak cuts, as it allows for a caramelized crust to form without overcooking the interior. However, it’s essential to remember that personal preferences, specific cuts, and cooking methods may lead to variations in the ideal thickness. Ultimately, understanding steak sizes and thicknesses can enhance your overall culinary experience and help you make informed decisions when selecting and preparing your favorite beef dishes.

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