The Basics of Thick-Cut Steaks
The first step to cooking the perfect steak takes place in the grocery store. We’re focusing on thick-cut steaks in this class—specifically boneless strip steaks and rib-eye steaks—at least 1 ½ to 1 ¾ inches thick. Thicker steaks require extra attention to ensure that they're perfectly cooked from edge to edge. In these recipes, it is the thickness of the steak, rather than the footprint or total weight, that is critical to success. Note: Bone-in thick-cut steaks are as delicious as their boneless counterparts, but are prone to cooking unevenly and often take longer to reach the desired internal temperature. The recipes in this class are designed with boneless steaks in mind.
THE CHALLENGE
A thick-cut steak sounds like a win-win situation: more juicy steak within a flavorful browned crust. The problem is that thicker steaks (over 1½ inches in thickness) take longer to cook through than thinner cuts. While that might sound like more time to build a great crust, it actually ends up overcooking the outer edges of the steak. You’re left with a gray band of overdone meat surrounding the pink center (not the result you want with an expensive cut of meat). The methods provided in this course will help you avoid the gray band and turn out perfectly cooked steaks with juicy meat from edge to edge.
Don't let the edges of your steak overcook!
Follow our direction to ensure a good crust but no gray meat!
New York Strip Steak
Boneless strip steaks are a steakhouse standard, and for good reason. They are firm textured, well-marbled, and pleasantly chewy-tender. It is the ample marbling that gives this steak great flavor.
Boneless Rib-Eye Steak
Rib-eye steaks are known for their marbling, swirls of intramuscular fat that provides moisture and flavor to the meat. They have a smooth, fine texture, appealing chew, and a rich, beefy flavor.
