To anyone who adores the art of cooking, there are few dishes that provide as simple and unadulterated joy as a proper steak. It appears utopianly simple – a sear in a hot pan, a sprinkle of salt, and voila, you’re done, aren’t you? And yet, as any seasoned food pro will attest, the path to steak greatness is paved with nuances, and one of the most critical decisions is actually made before your pan ever gets hot: the cut of your steak.
It’s not a trivial thing; it’s the very foundation upon which an immensely great steak rests. While most home cooks would take a peek into the grocery store and grab two thinner cuts, thinking they’re getting two for the price of one, chefs do better. Chefs know that the ideal thickness is not something to be negotiated, dictating everything from the way the steak will cook consistently to the texture and flavor of the final product. It’s a secret that the experts in the business hold close to their chests, and it starts with understanding the magic number: 1.5 inches.
Why 1.5 Inches is the Sweet Spot
In fact, that 1.5-inch mark is most universally known as the sweet spot for steak thickness, and for very good reasons. This acute control facilitates an experience essential to steak greatness: developing that most coveted, deep, golden-brown crust on the exterior yet not exposing the interior to the dreaded fate of overcooking.
Pan-Seared, Butter-Basted Thick-Cut Steak Recipe
Ingredients
- 1 large bone-in T-bone or ribeye steak
- Kosher salt and freshly ground black pepper
- 1/4 cup (60 ml) vegetable or canola oil
- 3 tablespoons (45 g)  unsalted butter
- 6  sprigs  thyme or rosemaryÂ
- 1/2  cup finely sliced shallots
Instructions
- Carefully pat steak dry with paper towels. Season liberally on all sides, including edges, with salt and pepper. If desired, let steak rest at room temperature for 45 minutes, or refrigerated, loosely covered, up to 3 days (see notes).
- In a 12-inch heavy-bottomed cast iron skillet, heat oil over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden-brown crust starts to develop, about 4 minutes total.
- Add butter, herbs (if using), and shallot (if using) to skillet and continue to cook, flipping steak occasionally and basting any light spots with foaming butter. If butter begins to smoke excessively or steak begins to burn, reduce heat to medium. To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots.
- Continue flipping and basting until an instant-read thermometer inserted into thickest part of tenderloin side registers 120 to 125°F (49 to 52°C) for medium-rare or 130°F (54°C) for medium, 8 to 10 minutes total.
- Immediately transfer steak to a large heatproof plate and pour pan juices on top. Let rest 5 to 10 minutes. Carve and serve.
Notes
When the steak is cut too thin, the high heat transfer rate causes the interior to be at its best doneness, if not in excess of it, before a maximum crust can be formed on the exterior. You’re left with an off-color, perhaps tough piece of meat that lacks the many-flavored taste and texture variation that characterizes a great steak.
Conversely, a very thick steak, while allowing more leeway to overcook, has issues of its own. It will develop an overly dense crust while being maddeningly undercooked and even cold in the center. That golden 1.5-inch to 2-inch range, particularly for traditional cuts like a ribeye or New York strip, strikes that all-important balance.
Bloody Mary Flank Steak
Equipment
- 1 1-gallon zip lock bag Or a large non-reactive bowl
- 1 Grill or Large Cast-Iron Skillet For searing the steak
- 1 Set of Measuring Cups and Spoons
- 1 Sharp Chef's Knife For slicing the steak against the grain
- 1 Cutting Board
Ingredients
Main
- 1 cup vegetable juice recommended: V-8
- 1/2 cup vodka
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon hot sauce
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon crushed garlic
- 1 teaspoon onion powder
- 1 teaspoon celery seed
- 1 tablespoon prepared horseradish
- 4 tablespoons olive oil
- 1- pound flank steak
Instructions
- Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.
- Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
- Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.
Notes
The Importance of Symmetrical Thickness
Consider the science of this. If a thick steak is placed on a hot surface, the exterior rapidly forms a crust through the Maillard reaction, a complex chemical reaction that yields hundreds of new flavor compounds and that beautiful browned appearance. Because of the thickness of the steak, it takes longer for this intense heat to reach the inside, giving a buffer that can permit the outside to create its crust as the inside gradually heat up to your preferred level.
The Perfect New York Strip Steak
Equipment
- 1 Oven
- 1 Wire Rack Fitted over a rimmed baking sheet
- 1 Rimmed Baking Sheet
- 1 Cast-iron skillet Or other heavy-bottomed pan
- 1 Meat Thermometer Instant-read recommended
Ingredients
Main
- 2 New York strip steaks 1 lb each, 1½ to 2 inches thick
- Salt
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter divided
- 2 cloves garlic skin on
- 1 sprig thyme
- 1 sprig rosemary
Instructions
- Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25–35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
- Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting—a French technique called arroser—until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F–130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.
Notes
But selecting the right thickness is only half the battle. There is another fundamental principle that separates the pros from the amateurs: the use of evenness. An uneven steak is a recipe for gastronomic despair simply because it just can’t be cooked evenly.
Unevenness is not always the result of the way the butcher’s knife falls; bands of fat also contribute to uneven cooking. Fortunately, there’s an easy solution to this genuine problem: simply score the fat band before cooking.
Salisbury Steak with Mushroom Gravy
Equipment
- 1 Large Mixing Bowl
- 1 Large Skillet with a lid for simmering
- 1 Whisk
- 1 Spatula or Tongs for handling patties
Ingredients
Main
- 1 pound lean ground beef
- 1 10-ounce can condensed cream of mushroom soup, divided
- 1/2 cup Italian bread crumbs
- 1 egg lightly beaten
- 1/2 cup frozen chopped onions
- 1 teaspoon steak seasoning recommended: Montreal
- 1 tablespoon canola oil
- 2 tablespoons butter divided
- 1/4 cup cognac
- 1 8-ounce package sliced fresh mushrooms
- 2 cups low-sodium beef broth
- 1 1.2-ounce packet brown gravy mix
- Cooked rice for serving
Instructions
- In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
- Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
- Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup.
- Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
- Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.
Notes
Methods for Dealing with Uneven or Budget Cuts
What if, despite your best efforts, you have an uneven steak, perhaps a bargain cut from the market? Does this mean you’re fated for a lower-quality meal? Not on your life! Even an uneven-surfaced steak can be the equal of the finest filet mignon cuts, if you cook it with a touch of professional know-how. One process that is very much touted is the sous vide technique.
Another equally effective technique, particularly ideal for fatty and potentially unevenly cut pieces of meat, is reverse sear. This technique reverses the conventional sear-then-bake approach. The raw steak is first lightly seared in a low oven, heating the interior even from edge to edge. Low heat ensures an even doneness, from edge to edge.
Spaghetti with Chicken Livers and Asparagus
Equipment
- 1 Large Stockpot For boiling pasta
- 1 Large Skillet For sautéing livers and vegetables
- 1 Cutting Board
- 1 Chef's knife
- 1 Colander For draining pasta
Ingredients
Main
- 1 pound spaghetti prefereable whole wheat (Misurca brand is terrific)
- 1 pound chicken or duck livers cleaned and sliced into chunks if large
- 1 pound asparagus trimmed
- 16 sage leaves
- 1/2 cup good quality but not best extra virgin olive oil
- 4 tablespoons butter
- White pepper to taste
- Salt to taste
- Splash dry white wine or vermouth
- 1 cup pasta water reserved
- 1 leek cleaned, halved lengthwise and cut into half moons
- Shaved parmagiana chees for garnish
Instructions
- Bring a large pot of generously salted water to a rolling boil for the spaghetti.
- While water heats, clean and slice chicken livers into chunks if large, trim asparagus, and clean/cut leek into half moons.
- Add spaghetti to boiling water and cook according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain spaghetti and set aside.
- In a large skillet, heat the olive oil and butter over medium-high heat. Add the cleaned and sliced leek along with the sage leaves and sauté until the leek is softened and aromatic, about 3-5 minutes.
- Increase heat to high, add the chicken livers to the skillet. Sear quickly for 2-3 minutes per side until browned on the outside but still slightly pink inside. Season with salt and white pepper.
- Pour in the splash of dry white wine or vermouth, scraping up any browned bits from the bottom of the pan to deglaze. Let it reduce slightly.
- Add the trimmed asparagus to the skillet with the livers and leeks, tossing to combine.
- Add the cooked spaghetti to the skillet. Pour in about 1/2 to 1 cup of the reserved pasta water, tossing vigorously to create a silky sauce that coats the pasta and ingredients.
- Taste and adjust seasoning with additional salt and white pepper as needed.
- Serve immediately, garnished generously with freshly shaved Parmigiano cheese.
Notes
Why Thickness Isn’t One-Size-Fits-All
It’s also worth mentioning that even though the 1.5-inch rule is the gold standard, it’s not always foolproof in application to every single cut of beef. Many cuts, such as flank steak, skirt steak, and flat iron steak, are genetically thinner by their nature and muscle structure. These types of cuts cannot, and should not, be measured by the same standard thickness that larger cuts like ribeye, New York strip, or filet mignon are held to.
Understanding the natural variations between thin and thick steaks is most crucial to any aspiring chef. Thicker pieces will typically be more forgiving for the majority of home cooks. If you accidentally let a thin steak cook in the pan for a minute too long, it will immediately go from tender to dry and tough.
Soy-and-Cola-Marinated Steak
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Grill or Grill Pan
- 1 Tongs
- 1 Cutting Board and Chef's Knife
Ingredients
Main
- 6 garlic cloves finely grated
- 1 12- oz. can or 1½ cups cola
- ½ cup white miso
- â…“ cup soy sauce
- 2 lb. skirt steak cut into 6"-long sections
- Vegetable oil for grill
- 3 scallions pale and dark green parts only
- 1 medium Fresno chile thinly sliced
Instructions
- Finely grate the garlic cloves into a large mixing bowl.
- Add the cola, white miso, and soy sauce to the bowl with the garlic; whisk thoroughly until the miso is fully dissolved and the marinade is well combined.
- Cut the skirt steak into 6-inch long sections, then add the steak pieces to the marinade, ensuring they are fully submerged.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to penetrate the meat.
- While the steak marinates, prepare your grill for high heat, ensuring the grates are clean and oiled with vegetable oil.
- Remove the steak from the marinade, allowing any excess to drip off, and place it directly on the hot grill.
- Grill the skirt steak for 2-4 minutes per side, depending on thickness, until a nice char develops and it reaches your desired doneness (medium-rare is ideal for skirt steak).
- Transfer the grilled steak to a cutting board and let it rest for at least 5-10 minutes before slicing.
- Thinly slice the scallions (pale and dark green parts only) and Fresno chile.
- Slice the rested steak against the grain into thin strips, arrange on a serving platter, and garnish with the fresh scallions and Fresno chile before serving.
Notes
Practical Grilling Guidelines by Thickness
Using a thicker 2-inch piece of meat necessitates more subtlety in achieving even doneness throughout. A medium-rare doneness, or internal temperature of around 135°F (57°C), will be the result of cooking a 2-inch steak for around 6-7 minutes on each side. For medium, it’s 8-10 minutes per side, and well-done 11-12 minutes per side. This is where techniques that bring gentle, uniform heat to bear before searing at the end really pay off.
Techniques such as the 2-2-1 grilling method or a slow reverse sear are of utmost importance. Sous vide is also an extremely effective technique, particularly for achieving unimaginable evenness. For large cuts like the Tomahawk, we usually employ the two-zone fire method on the grill.
Skirt Steak
Equipment
- 1 Blender
- 1 Large Heavy-Duty Zip-Top Bag
- 1 Charcoal Grill Or setup for direct charcoal grilling
- 1 blow dryer As specified for clearing charcoal ash
- 1 Heavy-duty aluminum foil
Ingredients
Main
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 4 scallions washed and cut in 1/2
- 2 large cloves garlic
- 1/4 cup lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 3 tablespoons dark brown sugar or Mexican brown sugar
- 2 pounds inside skirt steak cut into 3 equal pieces
- Special equipment: blow dryer
Instructions
- Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
- Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
- Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.
Notes
Final Tips for Steak Perfection
Once your steak is removed from heat, doneness and resting are your last essential steps. The most important tool in your arsenal of steak-cooking tools is a good meat thermometer. Almost as vital, and likely the most overlooked step, is resting the steak.
Now, let’s observe how to apply these techniques to specific cuts, their unique subtleties in mind. The Filet Mignon literally dissolves in your mouth without any help. The T-Bone is the best of both worlds. The Tomahawk requires flamboyant treatment. Inexpensive but richly flavored, flank steak soaks up marinades like a sponge. The Tri-Tip Sirloin boasts intense beefy flavor. The Flat Iron is astonishingly versatile.
Barbeque Spiced Grilled T-Bone Steak
Equipment
- 1 Outdoor Grill Essential for achieving authentic grilled flavor and char on the T-bone steaks.
- 1 Heavy-bottomed saucepan Ideal for simmering the Zinfandel reduction slowly and reducing it to a rich consistency.
- 1 Large Skillet or Deep Pot Required for frying the Yukon Gold potatoes evenly until golden and crispy.
- 1 Chef's Knife & Cutting Board Crucial for precise dicing of vegetables and preparing ingredients efficiently.
- 1 Heat-Resistant Tongs For safely handling and turning steaks on the hot grill and tossing ingredients.
Ingredients
Main
- Four 14- to 16-ounce T-Bone steaks
- 2 ounces chili oil
- 6 ounces BBQ Spice recipe follows
- 1 pound Garlic Fried Yukon Gold Potatoes recipe follows
- 16 ounces Arugula Chanterelle Succotash recipe follows
- 6 ounces BBQ Zinfandel Reduction recipe follows
- 1- ounce dry mustard
- 1- ounce chili powder
- 1/2 ounce cayenne
- 2 ounces brown sugar
- 1- ounce orange zest
- 1- ounce paprika
- 1- ounce garlic powder
- 1- ounce onion powder
- 1/2 ounce salt
- 1/2 ounce black pepper
- 1 clove garlic minced
- 6 ounces butter
- 1 pound Yukon gold potatoes diced 1/2-inch thick
- Salt and pepper to taste
- Canola oil for frying
- 3 tablespoons grape seed oil
- 3 ounces chanterelle mushrooms
- 1- ounce garlic minced
- 1- ounce shallots minced
- 4 ounces sweet peas blanched
- 4 ounces sweet corn cut off cob
- 4 ounces baby lima beans blanched
- 1- ounce red bell pepper diced
- 1- ounce yellow bell pepper diced
- 1- ounce chives minced
- Salt and pepper to taste
- 1/2 ounce grapeseed oil
- 1 shallot minced
- 1 green apple chopped
- 2 stalks celery chopped
- 1 carrot chopped
- 4 bay leaves
- 1/2 tablespoon black peppercorns
- 2 bottles zinfandel wine
- 1- quart veal stock
- 3 ounces barbeque sauce
- 1- ounce butter
- Salt and pepper to taste
Instructions
- Preheat Grill: Rub steak with chile oil and BBQ Spice on both sides. Grill steak to desired temperature. Place 4 ounces of garlic potatoes on 4 plates. Plate T-bone over potatoes and top with arugula succotash. Spoon sauce around steak and serve.
Notes
Once your steak is cooked to order and rested, the final step of serving is as important as cooking. The one rule that applies to almost all steaks, especially leaner cuts like flank or tri-tip, is slicing against the grain. This simple method can make a likely tough steak a melt-in-your-mouth experience.
Seared Filet Mignon
Equipment
- 1 Large, Heavy-Bottomed Sauté Pan Cast iron or stainless steel for optimal searing.
- 1 Tongs For safely handling and flipping the steaks.
- 1 Platter or Plate To rest the cooked steaks.
- 1 Cutting Board For seasoning the steaks before cooking.
- 1 Instant-Read Meat Thermometer (Optional, for precise doneness)
Ingredients
Main
- 6 slices Filet Mignon each about 1/2 pound and cut about 1 1/2 inches thick
- Salt and pepper
- 1/3 cup 6 tablespoons butter
- 1 1/2 tablespoons olive oil
Instructions
- Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Transfer to a warm platter.
