The Stone Grill blog has covered many way of cooking steaks properly, either frying, grilling or barbecuing. One thing we haven’t yet covered is how to properly cook thicker cuts of steak.
Traditional cuts are usually only a couple of centimetres thick, making it easy to see how well it is cooked. But what about thicker cuts, five or more centimetres thick? It can apparently intimidate some enough that they don’t buy such thick cuts of meat. Hopefully, this quick guide should help with that.
If you’re considering buying a thick steak but aren’t sure how to cook it, this is how you do it.
Cooking a thick steak
The easiest way to cook a thicker steak is to brown in and then roast it. You sear the outside first to seal the moisture in and then finish off in the oven to make sure it is fully cooked. That way, you get the lovely glazing and rendered fat on the outside without drying the steak out.
You will need a cast iron pan or one that can safely be put in the oven.
- Preheat your oven to 200C. Let the steak reach room temperature before cooking.
- Oil and season the steak and heat up a griddle or frying pan over a high heat.
- Place the steam in the pan moving away from you and sear over the heat for 3 minutes.
- Flip the steak and sear for another 3 minutes. Turn to sear each side for a minute or two.
- Place the pan in the oven and leave to roast for up to 30 minutes depending on how well you want your steak cooked.
- Remove from the oven and allow to rest for ten minutes.
You obviously adjust both searing and roasting times depending on the thickness of the steak and how you like it cooked.
Reverse cook a thick steak
You can also reverse the above procedure for another great steak. The difference is that the internal temperature of the steak is evenly raised during the roasting phase and you sear it to caramelise the fat to finish. I like it either way really and I’m sure you will too!