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What's the Best Thickness for Steaks?

What's the Best Thickness for Steaks?

When it comes to buying your favorite cut of steak, there are many factors to consider. The best cuts, marbling levels, and USDA grading are all essential aspects that need careful consideration. But what about thickness? While often overlooked, steak thickness plays a crucial role in determining the quality of your beef.

Thinner, supermarket-style cuts of steak can significantly impact the taste and texture of your high-quality beef. This article covers the importance of choosing the proper thickness for your steaks so you can make the best meal possible.

Why Thicker Steaks Are Better Than Thin Steaks

While it may seem like a small detail, the thickness of your steak can have a significant impact on its flavor and texture. In fact, thicker steaks are proven to be better than thin steaks, and there are several reasons why!

First, thicker steaks are juicier than thin steaks. The thicker the steak, the more moisture it can retain during cooking. When you cut into a thicker steak, you'll notice a burst of flavor and juices that you just won't get with a thin steak. Thinner cuts of steak are more likely to dry out during cooking, which can make them tough and chewy.

Additionally, thicker steaks have a better sear. When you cook a steak, you want to get that nice brown crust on the outside while keeping the inside juicy and tender. Thicker steaks are easier to sear properly because they have more surface area to work with. Essentially, you'll get that delicious succulent crust without overcooking the interior.

Finally, thicker steaks are more forgiving when it comes to cooking temperatures. When you're cooking a thin steak, it's easy to overcook it, and once it's overcooked, there's no going back! Thicker steaks, on the other hand, can be cooked to a wider range of temperatures without compromising their flavor and texture. So, whether you like your steak rare or well-done, a thicker steak will give you more flexibility in the kitchen.

The Perfect Steak Thickness

According to most professional chefs and steak enthusiasts, the perfect thickness for a steak is 1.5 inches. This level of thickness allows for a great sear on the outside while maintaining a luscious juicy, tender center.

When a steak is too thin, it's difficult to achieve that coveted crust on the outside without overcooking and drying out the inside. On the other hand, a steak that's too thick can lead to an uneven temperature and an undercooked center.

A 1.5-inch steak is also ideal for cooking techniques like reverse searing, where the steak is cooked low and slow before being seared at high heat to finish. This method is popular for achieving a perfectly cooked steak with a uniform doneness throughout.

If you have a choice, always aim for at least 1-inch thickness with your steaks, with the exception of flank cuts of course. On the flip side, if you prefer thicker steaks, like 3 inches or above, be sure to look up how to cook them properly. Most chefs recommend a reverse sear cooking style for these big boys due to the difficulty of getting the internal temperature just right.

Where to Buy the Best Steak Online?

For the best place to buy steak online, look no further than our wagyu beef product page. We offer the highest quality, most succulent cuts of beef that will satisfy any meat lover's palate. Check out our selection today and taste the difference in every bite!

If you are interested in Japanese Wagyu and Seafood, please check out our premium quality selections!

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