What’s the Best Way to Cook a Thick Cut of Steak?
Cooking a thick cut of steak to perfection requires a bit of technique to ensure it’s evenly cooked throughout while achieving a delicious, caramelised crust on the outside. Here’s a step-by-step guide to help you get the best results:
1. Choose Your Steak
Select a thick cut of steak such as ribeye, T-bone, or porterhouse. These cuts are ideal for achieving a juicy, tender result when cooked properly.
2. Preparation
Bring to Room Temperature: Before cooking, let the steak come to room temperature for about 30-60 minutes. This helps ensure even cooking throughout.
Season Generously: Season the steak generously with salt and pepper. You can also use additional seasonings or a steak rub if you prefer. For a basic seasoning, just salt and pepper will enhance the natural flavour of the steak.
3. Preheat Your Equipment
Grill: Preheat your grill to high heat. If you’re using a charcoal grill, ensure the coals are hot and ashy before grilling. For a gas grill, preheat on high for about 10-15 minutes.
Cast Iron Skillet: If cooking indoors, preheat a cast iron skillet over medium-high heat. A well-seasoned cast iron pan retains heat well and provides a great sear.
4. Searing
Sear on High Heat: Whether using a grill or skillet, start by searing the steak on high heat. This creates a delicious, caramelised crust. Sear each side of the steak for 2-4 minutes, depending on the thickness. For a steak that’s around 1.5 to 2 inches thick, aim for 2-3 minutes per side.
5. Cooking to Desired Doneness
Indirect Heat for Grills: After searing, move the steak to a cooler part of the grill (indirect heat) to finish cooking. Close the lid and continue to cook until the steak reaches your desired level of doneness. Use a meat thermometer to check the internal temperature:
Rare: 50-52°C (120-125°F)
Medium Rare: 57-60°C (135-140°F)
Medium: 63-68°C (145-155°F)
Medium Well: 70-73°C (160-165°F)
Well Done: 76°C+ (170°F+)
Oven Finishing: For thick cuts, you can also finish cooking in the oven. After searing, transfer the steak to a preheated oven at 180°C (350°F) and roast until it reaches the desired internal temperature.
6. Resting
After cooking, let the steak rest for about 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.
7. Slicing and Serving
Slice Against the Grain: When ready to serve, slice the steak against the grain. This means cutting perpendicular to the direction of the muscle fibres, which helps ensure each bite is tender.
8. Optional: Enhance the Flavour
Butter Basting: For added richness, you can baste the steak with butter and herbs (like rosemary or thyme) during the last few minutes of cooking. Simply add a knob of butter to the pan or grill and spoon it over the steak as it cooks.
Conclusion
Cooking a thick cut of steak to perfection involves proper preparation, searing, and finishing techniques. By following these steps, you can achieve a beautifully cooked steak with a delicious crust and tender interior. At Bowie Meat & Co, we offer a range of premium steaks and can provide expert advice on cooking techniques to help you get the most out of your grilling or cooking experience.