Want to grill or cook the perfect steak? It all starts with choosing the right cut of meat, including finding the right level of thickness. Whether a steak is thick or thin plays a key role in both the flavor and texture of the final result.Â
As you’ll see in the guide below, the right steak thickness depends on both personal preference and the method of cooking. Sometimes thin is the way to go, sometimes thick. It’s a little detail that makes a big difference.
Whatever you choose, Acabonac Farms has what you need. Look through our collection of 100% grass-fed beef and you’ll find a large variety of cuts and thicknesses, from flank steak to the Delmonico. You’ll also get the benefit of nutrient-rich beef from livestock raised where regenerative farming is practiced— that means no growth-promoting hormones and no synthetic fertilizers, herbicides or pesticides.
Key Takeaways
- The best thickness for your steak greatly depends on your cooking method.
- Steak thickness affects both cooking time and the texture of the meat.
- You’ll get tips below for selecting the right thickness for various types of steak.
Why Steak Thickness Matters
Steak thickness matters because it directly affects how the steak cooks, its texture and overall flavor. Thinner steaks cook quickly and are more likely to end up well-done or overcooked if not watched closely - but done right, you’ll end up with a flavorful, crispy cut of meat. Thicker steaks require more time, allowing for a beautifully seared crust while keeping the interior tender and juicy.
You’ll taste the difference, too. A thin steak tends to develop a more concentrated, almost charred flavor from the crust. In contrast, a thick steak results in a richer, more beef-forward taste.
Iif you're grilling, a thicker steak is perfect. It lets you get a nice crust on the outside while keeping the inside juicy and tender. On the other hand, thinner steaks cook faster and work better if you're broiling. These methods use high heat, so thinner steaks get that nice crust quickly. But be careful — they can overcook easily, which can make them less tender and a bit dry.
To fully appreciate these nuances in thickness and cooking methods, starting with high-quality meat is important. Grass-fed beef, like the ones we sell at Acabonac Farms, provides higher levels of nutrients and vitamins. In addition to the health benefits, our steaks also provide a better flavor profile than store-bought beef. The taste of your steak, as well as the health benefits, are also determined by where you buy your meat. Acabonac Farms livestock roam pastures near the Atlantic Ocean, eating natural grasses and other vegetation. Our farm uses regenerative ranching practices that include never using antibiotics, hormones or synthetic additives.
How to Choose the Right Steak Thickness
Choosing the right steak thickness should start with your personal preference. You can change the cooking style to match the thickness of a steak or vice versa, but you can’t change your opinion on what you truly like.Â
People's preferences for steak thickness vary based on several factors. Those who prefer rare or medium-rare steaks might prefer a thicker cut, where those levels of doneness are easier to achieve. Thicker steaks also tend to be juicier and more tender, which appeals to those who enjoy a softer, more succulent bite. Others prefer a thinner steak for a firmer texture or for the ability to cook it quicker.
The cooking method is also key to making the right choice. Thicker steaks are ideal for grilling or pan-searing, offering a juicy, tender interior with a flavorful crust. Cuts like ribeye and filet mignon benefit from this thickness. On the other hand, thinner flank or sirloin steaks are often suited for high-heat cooking.
Some popular steak cuts and their ideal thickness include:
- Ribeye Steak: 1.5 to 2 inches
- Filet Mignon: 1 to 1.5 inches
- New York Strip Steak: 1.5 to 2 inches
- Flank Steak: 1 inch or less
- Sirloin: 1.25 to 1.5 inches
In all cases, choosing grass-fed beef offers cuts with better flavor and an extraordinary number of health benefits, including six times more heart-healthy omega-3 fatty acids and fewer unhealthy saturated fats than regular beef.
Optimal Steak Thickness for Different Cooking Methods
Ideal Steak Thickness for Grilling
- Recommended thickness (1.5 to 2 inches).
- The steak thickness allows you to achieve a perfect sear on the outside when grilling while keeping the inside juicy and tender. It’s also better for controlling your steak’s doneness.
- Ideal cuts from Acabonac Farms: 100% grass-fed Ribeye Steak, New York Strip Steak.
Ideal Steak Thickness for Pan-searing
- Recommended thickness (1 to 1.5 inches).
- Pan-searing is great for creating a flavorful crust on your steak while keeping the inside tender and juicy. The thickness allows enough time to develop a golden-brown sear without overcooking the interior.
- Ideal cuts from Acabonac Farms: 100% grass-fed Filet Mignon, Sirloin Steak.
Ideal Steak Thickness for Broiling
- Recommended thickness (1 to 1.5 inches).
- Broiling is a quick, high-heat cooking method that’s perfect for thinner steaks, around 1 inch thick. This thickness allows the steak to cook through rapidly while still achieving a nicely browned exterior.
- Ideal cuts from Acabonac Farms: 100% grass-fed Delmonico Steak, Flank Steak.
Tips for Cooking the Perfect Steak
The following list of tips for cooking the perfect steak apply to whatever thickness of steak you choose.
- Rest the steak before cooking: Let it come to room temperature for even cooking.
- Season generously: Apply salt and pepper just before cooking for a flavorful crust.
- Use a meat thermometer: Ensure precise doneness by checking the internal temperature.
- Reverse sear thick steaks: Cook slowly at a low temperature first, then sear for a perfect crust.
- Rest the steak after cooking: Let it rest for 5-10 minutes to allow juices to redistribute.
- Preheat your pan or grill: Ensure it’s hot before adding the steak to achieve a great sear.
- Avoid flipping too often: Flip the steak only once to develop a good crust.
- Use tongs, not a fork: Tongs won’t pierce the meat, helping retain juices.
- Baste with butter: During the last minute of cooking, add butter and herbs to the pan for extra flavor.
- Cut against the grain: Slice the steak against the grain for a more tender bite.
Thin or Thick, Buy the Best Grass-Fed Steaks Online
Choosing the right steak thickness is crucial for achieving the perfect texture, flavor and doneness. It’s an important factor in making your next steak dinner as good as possible. It’s also an easier decision to make when you have access to a wide variety of high-quality cuts of beef.
If you want a healthy, ethical option for your next steak, 100% grass-fed beef from Acabonac Farms is your top choice for clean, nutritious and delicious beef. We prioritize regenerative ranching practices, including care for the environment. You can find individual cuts and also explore our special offerings of meat assortments, such as the Rancher’s Pantry and the Metro Box.
Buy steaks cut to perfect thickness online
Frequently asked questions (FAQs) about Steak Thickness
What is the best thickness for grilling a steak?
The best thickness for grilling a steak is 1.5 to 2 inches. This allows for a perfect sear on the outside while keeping the inside juicy and tender, giving you better control over the doneness, especially for medium-rare or rare preferences.
How does steak thickness affect cooking time?
Steak thickness directly impacts cooking time. Thicker steaks, around 1.5 to 2 inches, take longer to cook through, allowing for a better sear and more control over doneness. Thinner steaks, about 1 inch or less, cook much faster, which can increase the risk of overcooking and drying out the meat
Can you cook a thick steak on the stovetop?
Yes. Start by searing the steak in a hot pan to create a flavorful crust, then lower the heat or finish cooking in the oven to ensure the inside cooks evenly. Using a meat thermometer helps achieve your desired doneness without overcooking.
What thickness is best for a juicy, tender steak?
A thickness of 1.5 to 2 inches is best for a juicy, tender steak. A classic example is a grilled Ribeye or pan-seared New York Strip.Â
How can I ensure my steak cooks evenly?
Start by letting it come to room temperature before cooking, which helps it cook uniformly. Preheat your pan or grill to a high temperature to achieve a consistent sear. Use a meat thermometer to monitor the internal temperature and prevent overcooking. Flip the steak only once during cooking to ensure even heat distribution. Finally, rest the steak for 5 to 10 minutes after cooking to allow the juices to redistribute evenly.
What is a thick steak called?
A thick steak is often referred to as a "thick-cut" steak. Specific cuts like ribeye, filet mignon, and porterhouse are frequently available in thick versions, typically around 1.5 to 2 inches thick. These are ideal for grilling or pan-searing to achieve a juicy, flavorful result.
How big is a normal steak?
A normal steak typically weighs between 8 to 12 ounces and is about 1 to 1.5 inches thick. However, size can vary depending on the cut and how it’s served. For instance, a ribeye or New York strip might be closer to 12 ounces, while a filet mignon might be smaller, around 6 to 8 ounces.
How thick should a bone steak be?
A bone-in steak, such as a T-bone or porterhouse, should ideally be about 1.5 to 2 inches thick. This thickness ensures that the meat cooks evenly while developing a flavorful crust, and it also allows the bone to help retain moisture and enhance the steak's overall flavor.
How thin is a thin steak?
A thin steak is typically about 0.5 to 1 inch thick. These thinner cuts cook quickly and are best suited for methods like broiling, quick pan-searing, or making dishes like steak sandwiches or fajitas.
Why do people like thick steaks?
Typically, a thick steak is more juicy and tender than other steak cuts. It also offers a better chance to achieve a rare or medium-rare level of doneness.
Is thin or thick steak better?
This is entirely a matter of personal preference. It depends on your cooking method and personal preference. Choose based on how you like your steak cooked and the time you have available.
Do you cook thick steak slow or fast?
For a thick steak, it's best to start with a fast, high-heat sear to develop a flavorful crust, then cook it slowly over lower heat to ensure the inside reaches your desired doneness without overcooking the exterior. This method helps achieve a juicy, tender steak with a perfectly cooked center.