Have you ever tried cooking a steak, thinking you knew what you were doing, but you made a rookie mistake? No? Just me? Well, one of the first run-ins I had with a thick steak, I treated it like a burger, and really thought I was doing something special by throwing it into a hot pan, flipping it a few times, and thinking that I was doing an excellent job of making sure it didn’t turn out well-done, aka, chewy and dry.
I assumed I was going to get the perfect doneness by not leaving it on too long. On the contrary, what I got was a burnt crust and a raw, cold center. It was wholly underwhelming, and that experience taught me that thick steaks need planning, patience, and a smarter approach than your typical cut. Here’s how to cook a thick steak the right way.
How to cook a thick steak: Start with the right cut
Not all cuts work well when thick cut. You want a steak that can handle a longer cook time without it drying out or turning tough. Avoid lean cuts like sirloin unless you’re adding fat or marinating heavily, as they dry out fast in thick form.
Best choices for thick cuts:
- Ribeye: Fatty and forgiving, full of flavor
- New York strip: Firm, flavorful, and holds its shape well
- Filet mignon: Super tender, but benefits from basting
- Porterhouse/T-bone: A two-in-one cut that takes time to cook evenly
Prep like you mean it
Before the steak ever hits heat, the prep work sets the stage for success. You really have to take care of the steak from start to finish. If you want next level results, you should dry brine your steak overnight in the fridge. Salt it, leave it uncovered, and let it work its magic. You’ll get better browning and deeper flavor.
- Bring to room temp: Let it sit out for 30-60 minutes so it cooks evenly
- Dry the steak: You have to make sure you keep the steak surface dry because moisture is the enemy of a good sear
- Season aggressively: Salt and pepper should coat every surface, including the sides
Go with the reverse sear
This is the move that separates OK steak from “Where did you learn to cook like this?” YouTube sensation Chef Gustavo Tosta from the channel Guga Foods said that it’s a really simple way to ensure you get a delicious steak every time. Start low and slow, then finish with a hot sear for a perfect crust without overcooking the inside. You’ll end up with an evenly pink center and a crispy, golden crust.
Here’s how:
- Preheat your oven to 250 degrees Fahrenheit (or use indirect heat on the grill).
- Place the steak on a wire rack over a baking sheet.
- Cook until it’s about 10-15 degrees Fahrenheit below your target doneness.
- Sear in a blazing hot cast-iron skillet for 1-2 minutes per side.
Butter baste for bonus flavor
Basting isn’t just for show; it locks in flavor, moisture, and aroma. Do you absolutely have to do it? No, but as you get more comfortable making steaks and trying different techniques in the kitchen, you can start adding components like butter basting to your repertoire. That herby, garlicky butter coats the crust and boosts flavor in a big way. Right after flipping the steak in the pan:
- Toss in a tablespoon of butter.
- Add a smashed garlic clove and a sprig of thyme or rosemary.
- Tilt the pan and spoon the melted butter over the steak for 30-60 seconds.
Don’t forget to let it rest
This is the step most people rush through — and it’s the easiest way to ruin a perfect steak. Tent the steak loosely with foil and give it at least 10 minutes. It’s annoying, sure, but totally worth it. Rest is important because it allows the juices in the meat to get redistributed evenly. Slice it too soon and all your hard work spills out onto the board. It’s not worth it to rush it.
Use a meat thermometer
Guessing doneness with thick steaks is risky. A meat thermometer takes the mystery out. And just to help you out a bit more, pull it 5 degrees Fahrenheit early — carryover heat will handle the rest during the resting period.
Pull the steak when it hits:
- Rare: 120-125 degrees Fahrenheit
- Medium-rare: 130-135 degrees Fahrenheit
- Medium: 140-145 degrees Fahrenheit
- Medium-well: 150-155 degrees Fahrenheit
- Well-done: 160 degrees Fahrenheit+
Thick steak, no mistakes
Cooking a thick steak doesn’t have to feel intimidating. With the right cut, smart prep, and the reverse sear method in your back pocket, you’ll be plating steaks that rival your favorite steakhouse. Add in a butter baste, let it rest properly, and top it off with a flavorful finish, and you’re not just cooking steak, you’re mastering it.
Don’t forget easy finishing touches like compound butter, a pan sauce, or flaky salt. Just mix butter with herbs, garlic, or blue cheese and drop a dollop on top. For the pan sauce, you have to deglaze the skillet with wine, broth, or cream for a quick drizzle. And my top sea salt recommendation is Maldon, because it adds texture and flavor pop.
