Traditional grilling over high heat does not work well with steaks two inches thick or greater. The outside and layer beneath it are frequently thoroughly scorched and dried by the time the center reaches the optimum temperature. The reverse sear slowly warms the steak over low indirect heat, enabling the meat enzymes to do their work. Cook the steak at a high temperature; this is for you to get the crust you desire.
2-inch steaks are thick but not thick enough to withstand extensive grilling. With that in mind, grilling a 2′ thick steak to medium-rare is the ideal cooking method. Temperatures of 120°F to 140°F are regarded as quite unusual, and the steak is just cooked enough at this temperature for people who prefer rare steak with a little crust.
We’ll show you how to grill a tasty and tender thick steak in the video below.
Thick Steak Nutrition Facts
1: Collect the necessary Ingredients
Planning, when it comes to cooking, entails gathering all of the necessary ingredients. Select salt, black pepper, any inch of thick beef steak, olive oil, unsalted butter, fork, tongs, chopped fresh rosemary leaves, and a small bowl or pan are all necessary in order to be able to grill a thick steak to medium-rare.
2: Keep the steak aside after removing it from the fridge.
A refrigerated fridge is always frozen and cannot be cooked without defrosting. This is due to the fact that the heat would not reach the middle of the steak, resulting in a raw center. For your steak to be done evenly, an hour to when you want to cook, take your steak from the refrigerator in order to give space for the heat to enter all the sides of the steak. Wrap the steak with a paper towel to absorb any extra ice water. After the ice has melted, wipe the steak with a dry paper towel to remove any remaining water.
3: Steak is seasoned
Apply canola or olive oil to both sides of the steak with a meat brush. Then, according to your preferences, season with kosher salt and black or red ground pepper. Shake off any extra salt and pepper from the steak. Allow for the oil and seasonings to absorb for around 5 minutes.
4: Heat the Grills in the Oven
To eliminate any leftover rust and grime from prior grilling, clean your charcoal or gas oven grills. Before, not after, igniting the oven, smear the grill rack with a little vegetable cooking spray. After igniting the oven, smearing the grills may generate flames, which could burn you. Preheat the grill on high heat using an oven. Using the chart below, determine whether to cook the meat on direct or indirect heat and for how long, depending on the thickness and desired doneness. Trim excess surface fat off steaks if cooking with direct heat to avoid flare-ups.
5: The Steak should be put on the Grill
Sear the meat for 3 minutes over a hot grill. If the surface of the steak begins to crust too quickly, flip it and sear for another 3 minutes. If the steak is browning too quickly, remove it from the heat, flip it over and cook for no more than 1 minute. Beyond that, the steak will become harder and drier as it progresses from medium-rare to medium or well done. Use a meat thermometer to check for doneness while grilling; the steak loses its fluids as a result of this, and it becomes tough. Feel the area around your thumb by folding your middle finger. For a medium-rare steak, the texture should be similar. Remove the steak from the grills and set it on a wooden chopping board once it has reached medium-rare doneness.
Allow 5 minutes for the steak to rest before slicing it into 1/4- to 1/2-inch thick slices. The time between cooking and serving allows the liquids to settle, resulting in a flavorful, juicy steak. Then, enjoy eating a wonderful piece of your favorite steak by serving the steak with smoked rosemary or thyme leaves.
Cooking techniques for thick steaks
- For a 1 inch steak, direct heat should be used when cooking.
- Direct heat should also be used for a 2-inch steak.
- For a 3 inch steak, use indirect heat for cooking.
- The meat should be placed with the heat source directly on the grill for direct heat. Begin to cook and flip just once until you achieve golden brown meat and it is cooked to your liking.
- If you’re using a gas grill, turn all burners up to high and close the lid for at least 10 minutes. Then adjust the heat to your preference and cook with the lid shut.
- Indirect Heat: The heat is evenly distributed on both sides of the steak but not directly beneath it. The meat should be placed directly on the grill and a bowl under it for the drippings. Cover the grill (if using charcoal, open the vents) and cook the steak until it is browned and cooked to your liking.
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Cooking Time For Thick Steaks
The cooking time for thick steaks varies depending on which cooking method you choose. It also depends on how many inches are your steaks. When cooking thick steaks, you can follow these few distinct timing guidelines:
|Cooking method for Thick Steak||Cooking time|
|1-inch-thick steak||8 to 10 minutes for rare, 12 to 15 for medium.|
|2-inch-thick steak||20 to 25 minutes for rare, 27 to 30 for medium.|
|3-inch-thick steak||40 to 45 minutes for rare, 50 to 65 for medium.|
For a more visual insight into making thick steak, then look at this video.