Everybody likes their beef steak to be cooked just the way they like it, however getting it cut to the right thickness is half the battle to getting the perfectly cooked results.
So what is the perfect thickness to have your beef steak cut? A beef steak should be cut 1.5 ” (inch and a half) to ensure that it is thick enough to be well seared, and remain rare if desired, but also not too thick that it will be overcooked on the outside if preferred well done!
Why An Inch and A Half Steak Is Perfect
Prime beef steak such as NY Strip, Rib Eye, T-Bone, Top Sirloin and Tenderloin* should never really be cut less than 11/2” thick, unless you are cooking it for a specific recipe, or cutting it into smaller strips for fajitas etc.
A beef steak needs to be cooked over a high heat to sear the outside of the meat and seal in the natural juices. The 11/2” thickness of steak will allow you a greater degree of cooking control, and will help ensure that you get the steak cooked to the perfect doneness that you desire.
Also for steaks such as the NY Strip, Rib Eye, Tenderloin and T-Bone, will give provide a steak size of between 9 – 12oz which is a popular size range for a generous single serving steak. If possible you should try and find a beef steak that has been dry aged.
* Beef Tenderloin steaks are smaller in size (diameter) and so if you require a larger weight steak eg: 12oz, then it may be better to ask the butcher to cut a thicker steak and then butterfly it for you.
Steaks Cut 1″ or Thinner
A steak cut less that 1″ will be very hard to control the cooking and the chances of you getting your steak cooked to your desired liking will be very hit and miss.
A high heat is required to cook a steak properly, as this sears the exterior of the steak and helps to seal the juices within. However, on a thinner steak, the hot searing will also begin to cook the steak through, and make it very difficult to cook for those people who enjoy a rare or meduim rare offering.
If however, you enjoy a well done steak, then having it cut at about 1″ would allow you to cook your steak quicker and achieve the doneness you desire without overcooking the outside of the steak.
Buying Tip!
Most Grocery Stores / Supermarkets cut their steaks at 1″ or less so that they can make the package look bigger and move more product. If your grocery store has a meat department, ask the butcher to cut your steaks 11/2” thick.
Steaks Cut 2″ or Thicker
As mentioned earlier, to create a good sear on your steak, it needs to be cooked at high heat.
When cooking a much thicker steak, you will naturally need to leave the steak on the heat for longer to reach the required doneness.
If you like your steaks cooked “blue” or rare, then a thicker cut steak will not pose so much of a problem for you. However, if you prefer your steak medium to well done, then with a thicker cut steak you run the likely risk of the exterior of the steak being almost burnt before the inside reaches the doneness you desire.
If you prefer to have a thicker cut steak ie; 2″ or thicker, then you may be better adopting a “reverse sear” method of cooking. This involves you cooking the steak in the oven first until it reaches close to the doneness you like, and then searing it in a hot pan for a couple of minutes each side at the “end” of the cooking process rather than the beginning.
As you can see, the 11/2” thick cut beef steak allows you to get a generous portioned steak, that you will have control over to cook to your desired requirements.
Beef steak is a real treat to many people. Knowing that you are not going to ruin it through overcooking, due to it being cut on the thin side, will make you more confident in your ability to serve up a great steak every time.
So make sure the next time you are out shopping for steak you ask the butcher to cut it at 11/2” thick and you won’t go far wrong.
