Thick-Cut Steaks

There are many things to consider when selecting steaks from your local butcher or supermarket. Steak thickness seems to be an important quality that is too often overlooked. I believe this is because consumers have become so used to purchasing precut steaks from the meat case. A quality butcher should be willing to cut your steaks to your desired thickness.

So, what exactly is the ideal steak thickness? My personal preference is an inch and half. I generally like smaller steaks that are cut thicker. The types of steaks I’m talking about are your traditional cuts (e.g. T-bones, ribeye, filets, etc.). Depending on the size of the steak, a thickness of up to 2 inches may even be acceptable. Unfortunately, we don’t have a choice in thickness when it comes to some steaks such as the flank or skirt.

The primary reason for selecting thicker steaks is to ensure proper doneness. Thicker steaks are less likely to be overcooked. My preferred method of cooking thick-cut steaks is the reverse sear method. If you’re worried about your steaks becoming too large when cut thick, I recommend seeking beef from grass-fed cattle or smaller breeds such as Lowline Angus or Miniature Herefords. Steaks from these types of cattle are generally smaller.  

Pro Tip. Choosing the appropriate amount (approximately 1/2 pound per person) of thick-cut steak for a group may not always result in a one-to-one ratio of steaks to guests. When this happens, I recommend slicing steaks thinly (quarter to half inch slices) after cooking and resting. Then allow guests to select their own portion size of slices. With the appropriate tools (i.e. a quality cutting board and knife), this serving style provides hosts with an added opportunity for presentation.