SRF BLOG

How to Cook a Thick Steak: Expert Tips for Perfect Results There is something undeniably impressive about a thick steak on the cutting board. A generous cut, deep marbling, and the promise of a rich, steakhouse-quality meal at home. But cooking a thick steak can also raise a few questions, especially if you have ever sliced in too early and found the center underdone or the exterior darker than you planned. Thick steaks behave differently than thinner cuts. With more distance between the surface and the center, they need a little more patience and a smarter approach to heat. Rushing the process or relying on timing alone often leads to uneven results, which can be frustrating when you are working with a premium cut. When handled the right way, thick steaks deliver some of the best steak experiences there are. A deeply browned crust, a juicy interior, and a rich, buttery bite that highlights the natural flavor of American Wagyu. In this guide, we walk through how to cook a thick steak using reliable methods like reverse searing, pan searing with an oven finish, and grilling. You will also learn why Snake River Farms American Wagyu, with its exceptional marbling and thickness-first cutting approach, is especially well suited for these techniques. If you want a refresher on steak fundamentals, you can start with our Guide: How to Cook a Steak, then come back here to master thick-cut cooking.   Understanding Thick Steaks and Selecting the Right Cut When we talk about a thick steak, we mean cuts that are typically 1.5 to 2.5 inches thick. At this size, a steak needs more than quick, high heat to cook evenly. The extra thickness allows you to develop a deep, flavorful crust on the outside while keeping the center juicy and tender, as long as you use the right method. Not every steak is ideal for thick-cut cooking. These cuts consistently perform best when sliced thicker:   Ribeye — Rich marbling keeps the steak juicy and forgiving, even with longer cook times. Learn how to get perfect results in our guide on how to cook a ribeye steak→ New York Strip — A balance of tenderness and structure that holds up well to reverse searing and grilling. Check out our tips in how to cook a New York strip steak→ Porterhouse — Two premium steaks in one, with both strip and tenderloin benefiting from thicker preparation. See our step-by-step guide on how to cook a porterhouse steak→ Filet Mignon — Naturally lean but incredibly tender, thick filets shine when cooked gently and finished with a hot sear. Learn more in how to cook a filet mignon → Tomahawk — A dramatic, bone-in ribeye that thrives with slow, controlled heat and a final high-heat sear. Find your perfect cut in our guide to tomahawk steaks → Marbling plays a major role in how thick steaks cook. Intramuscular fat melts gradually as the steak heats, helping regulate temperature, protect moisture, and deliver richer flavor. This is where American Wagyu really stands out. The superior marbling found in Snake River Farms steaks makes thick cuts more forgiving and more flavorful from edge to center. Learn why thickness matters in SRF Steaks – Cut to Thickness, Not by Weight.   Preparing Your Steak for Success The key to cooking a thick steak starts before it even hits the heat. A little prep goes a long way toward a perfect crust and juicy interior. Pat the steak dry – Moisture on the surface prevents a good sear, so blot your steak with paper towels to ensure the exterior browns beautifully. Bring the steak to room temperature – Letting it sit out for 30–60 minutes allows the center to cook more evenly, reducing the risk of an undercooked middle. Season simply – Salt and pepper are all you need to enhance the natural flavor. Apply liberally and let the steak rest a few minutes before cooking. For thick cuts, mastering prep is especially important if you want a perfect crust on your steak. Following these steps sets the stage for a deeply browned exterior while keeping the interior juicy and tender.   Cooking Methods for Thick Steaks Cooking a thick steak requires techniques that give you both a deep, flavorful crust and a perfectly cooked interior. Thicker cuts don’t respond well to quick, high heat alone — you need methods that combine time, temperature, and careful attention. Here are the top approaches that consistently deliver restaurant-quality results at home. Reverse Sear — Recommended Method The reverse sear is ideal for thick, well-marbled cuts like American Wagyu. By slowly bringing the steak up to temperature before a final high-heat sear, you get even doneness from edge to center with a beautifully caramelized crust. Preheat your oven to a low temperature (around 225–275°F). Place the steak on a wire rack over a baking sheet and roast until just below your target internal temperature. Let the steak rest briefly, then sear in a hot cast-iron skillet or on a very hot grill for 60–90 seconds per side. This method works especially well with highly marbled SRF cuts, as the fat melts gradually, keeping the meat juicy. Experience the ultimate reverse sear with our New York Strip Steak — perfect for a buttery, juicy crust every time. Pan Sear + Oven Finish If you prefer a more traditional approach, the pan sear followed by oven finish is a reliable technique for thick cuts: Heat a cast-iron skillet over medium-high heat. Sear the steak for 2–3 minutes per side until a golden-brown crust forms. Transfer the skillet (or move the steak to a preheated 300–350°F oven) to finish cooking to your desired internal temperature. This combination ensures a flavorful crust while gently bringing the interior to perfection. Bring this method to life with our Ribeye Steak — rich marbling makes every bite melt-in-your-mouth tender. Grilling a Thick Steak Grilling thick steaks requires temperature control and careful attention to prevent flare-ups from rendered fat: Set up a two-zone fire — one side with indirect heat for cooking and the other with direct heat for searing. Start the steak on the cooler side to cook through more gently. Finish over high direct heat to develop a crisp, smoky crust. Always monitor internal temperature with a thermometer to hit your target doneness without overcooking. Make your backyard grill unforgettable with our Porterhouse Steak — perfect for bold, juicy flavor and a steakhouse-worthy sear.   Steak Temperature Guide: How to Achieve Your Perfect Doneness Cooking a thick steak to the perfect doneness is all about timing, temperature, and a little patience. The internal temperature below is the point at which you should remove your steak from the heat — remember, it will continue cooking during the rest period. Follow these numbers to get a juicy, perfectly cooked steak every time. Preference  Description  Internal Temp.  Rare Red, cool center  110°F Medium Rare Red, warm center  120°F Medium  Pink throughout  130°F Medium Well  Primarily grey, sliver of pink  140°F   Are you a visual learner? See our short video “Cooking Steak to the Perfect Temp and Doneness".  Pro tip: Thick, marbled cuts like Snake River Farms American Wagyu are especially forgiving, so you can focus on achieving the ideal crust while keeping the center tender. Tip for precision: Use a reliable meat thermometer to check internal temperature — it’s the easiest way to hit your target doneness without guesswork.     Resting, Slicing, and Serving Once your thick steak is cooked to perfection, don’t skip the resting step. Letting the steak rest for 5 to 15 minutes under loosely tented foil allows the juices to redistribute, keeping every bite juicy and tender. When it’s time to slice, always cut against the grain — this shortens the muscle fibers and maximizes tenderness, especially on thicker cuts. Keep your presentation simple to let the natural flavor of American Wagyu shine. A touch of finishing salt or a light pat of butter is often all you need. Learn more about cooking and serving premium cuts in our guide on how to cook Wagyu steak. Common Mistakes When Cooking Thick Steaks Even experienced home cooks can run into trouble with thick steaks. Avoid these common pitfalls to get a juicy, perfectly cooked steak every time: Searing too early or too hard – Starting with high heat before the steak is ready can burn the exterior while leaving the interior undercooked. Over-flipping or over-handling – Constantly moving the steak prevents proper crust formation and can slow down even cooking. Skipping the rest period – Cutting into a steak immediately after cooking causes valuable juices to run out, leaving it dry. Relying solely on cooking time – Thick steaks vary in size and marbling. Use an internal temperature for accurate doneness rather than guessing. Mastering these points makes a big difference when cooking thick, marbled cuts like Snake River Farms American Wagyu. Small adjustments in timing and technique can elevate your steak from good to restaurant-quality. Frequently Asked Questions about Thick Steaks What is the best way to cook a really thick steak? For thick cuts, the reverse sear is highly recommended. Slowly cook the steak at a low temperature until just below your target doneness, then finish with a quick, high-heat sear for a golden crust. This ensures even cooking and maximum flavor, especially with highly marbled American Wagyu. How do you cook a 2-inch thick steak in a pan? Pat the steak dry, bring it to room temperature, and season simply with salt and pepper. Sear over medium-high heat for a few minutes per side to develop a crust, then transfer to a 300–350°F oven to finish cooking. Use a meat thermometer to ensure perfect doneness without overcooking. What is the 3-3-3 rule for steak? The 3-3-3 rule is a simple guideline for thick-cut steaks: 3 minutes sear on one side, 3 minutes sear on the other, then 3 minutes resting. While helpful for estimating time, using a meat thermometer is the best way to ensure your steak reaches perfect temperature. Next Steps: Understanding Thick Steaks and Selecting the Right Cut Mastering thick steaks is all about understanding the cut, prepping properly, and using the right cooking method. With these techniques, you can achieve a perfect crust, juicy interior, and restaurant-quality results in your own kitchen. Ready to explore more ways to cook like a pro? Check out our Guide: How to Cook a Steak for additional tips, techniques, and inspiration. And if you’re ready to put these methods into practice, order premium cuts like the SRF Ribeye, New York Strip, or Porterhouse to try them at home. Nothing brings these techniques to life like cooking thick, marbled American Wagyu.

Discover how to cook a New York strip steak like a pro. This guide covers everything from selecting the perfect cut to achieving the ideal sear and doneness.