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.

Porterhouse vs. Ribeye: Key Differences, Best Uses & Which Steak to Choose You’re scrolling through our collection of steaks, trying to decide between two standout options: the ribeye and the porterhouse. They look incredible and promise big flavor—but how do you know which one is right for your meal? These two cuts are among the most popular choices for steak lovers, and while they share some similarities, they’re very different in taste, texture, and the way they cook. Choosing the right cut makes a great steak experience even better. At Snake River Farms, we’ve spent decades raising and perfecting the world’s highest quality beef. In this guide, we’ll break down the similarities, differences, and best uses for the ribeye and porterhouse so you can choose the perfect steak for your next meal. Curious about more steak options? Explore our guide to different types of steak.   Table of Contents  What is a Ribeye? What is a Porterhouse? Porterhouse vs. Ribeye: Key Differences Ribeye vs. Porterhouse: Which Steak Should You Choose?   What is a Ribeye? Ribeye is one of the most recognizable and best-loved steak cuts out there. Known for its rich marbling and full-bodied flavor, it’s a favorite for steak lovers who want a tender, juicy experience every time. Whether you're cooking at home or ordering at a restaurant, the ribeye delivers bold beefy flavor and a buttery texture that’s hard to beat. If you're deciding between ribeye vs porterhouse, here’s what makes ribeye stand out. Where it Comes From A classic ribeye steak includes several muscles that each contribute to its flavor and texture: Longissimus dorsi is the large central portion, also called the “eye” of the ribeye. It’s known for its tenderness and smooth texture. Spinalis dorsi is the outer cap, sometimes called the ribeye cap or deckle. It’s prized for its intense marbling and deep flavor. Complexus is a smaller, more delicate muscle that may be present in some cuts depending on where the steak is trimmed.   These muscles are held together by sinew and intramuscular fat, which melts during cooking to create the signature buttery texture of a ribeye.   Key Characteristics: Marbling, Tenderness, and Rich Flavor Known for its abundant marbling, the ribeye delivers unmatched richness and tenderness in every bite. Our American Wagyu ribeyes raise the bar, offering a smooth, luxurious texture with pronounced marbling throughout. If you’re looking for a steak that’s both flavorful and tender, the ribeye delivers.   “So tender, delicious, and flavorful. Most definitely ordering from SRF again. Thank you Luke for your amazing customer service” - Debra, Verified Buyer  Bone-In vs. Boneless Ribeye Choosing between bone-in and boneless ribeye comes down to your cooking style and presentation goals. Bone-in ribeyes, like our cowboy and tomahawk steaks, retain more moisture as they cook and offer a bolder look on the plate. The bone also helps moderate heat, which can enhance the final texture and flavor. Boneless ribeyes are easier to handle, cook more evenly, and offer a consistent, no-fuss eating experience. Cuts like the ribeye filet are perfect for quick grilling or searing in a cast iron skillet.   Both options offer the same rich, beefy taste that makes ribeye a favorite. It just depends on how you want to serve and cook your steak.   “This is the only ribeye I ever want to eat again! I could have cut it with a butter knife, and it was so incredibly delicious- Snake River Farms, you are stuck with me for life!! I will be trying everything you have to offer. Thank you!” - Jen P., Verified Buyer  Want to get the most out of your ribeye? Whether you choose bone-in or boneless, check out our step-by-step guide to cooking a ribeye steak for tips on achieving the perfect sear, doneness, and flavor.   Ready to try one of the best cuts of steak? Shop American Wagyu Ribeye Steaks.     What is a Porterhouse? Porterhouse is a steakhouse classic, known for its generous size and two-in-one experience. It combines the tenderness of filet mignon with the bold flavor of a New York strip, separated by a signature T-shaped bone. This cut delivers a mix of textures and flavors in a single steak, making it a go-to for anyone who wants the best of both worlds. If you're weighing ribeye vs porterhouse, here's what sets the porterhouse apart.   Where it Comes From  A porterhouse steak is cut from the short loin, a section of the loin primal located just behind the ribs and in front of the sirloin. It features two of the most prized muscles in the steak world: Tenderloin (Filet Mignon) is the smaller, more delicate side of the cut. It’s known for being exceptionally tender with a fine, buttery texture. Strip Loin (New York Strip) is the larger side of the porterhouse, offering a firmer bite and bold, beefy flavor.   These two muscles are separated by a T-shaped bone, which helps the steak retain moisture and adds extra flavor during cooking. To qualify as a true porterhouse (not just a T-bone), the filet portion must be at least 1.5 inches wide at its widest point. Key Characteristics: Size, Texture, and Dual-Flavor Experience Porterhouse steaks are known for their generous size and unique combination of textures. Since they include both the tenderloin and strip loin, each bite offers a different experience. Filet side is buttery and lean with a smooth, tender bite; ideal for those who love a more delicate steak. Strip side brings the classic steakhouse flavor, with a firmer texture and bold beefiness that stands up well to high-heat cooking.   Together, these two cuts create a dynamic flavor experience in a single steak. Thanks to its impressive size and dramatic presentation, the porterhouse is also one of the most popular cuts to serve for celebrations or shared meals.   “My husband just BBQed this bad boy and in one word it was AWESOME. The best steak I’ve ever had, and my dad used to raise beef cattle and I grew up on great steaks, or so I thought till I tried this porter house. Absolutely absolutely the best!” - Jazzy, Verified Buyer  Porterhouse vs T-Bone: What’s the Difference? Porterhouse and T-bone steaks are easy to mix up — they look almost identical at first glance. The main difference comes down to size and where the cut is made along the short loin: Porterhouse steaks are cut farther back on the shortloin and have a larger portion of filet. If the filet is at least 1.5 inches wide, it’s officially a porterhouse. T-Bone steaks are cut closer to the front of the loin, so they have a smaller filet and slightly less overall meat. That extra bit of filet makes the porterhouse a bigger, heartier cut — and a favorite for anyone who wants the best of both worlds on their plate. Want to learn how to cook your porterhouse steak to perfection? Check out our step-by-step guide here. Experience both cuts in one impressive steak. Shop Wagyu Porterhouse Steaks.     Porterhouse vs. Ribeye: Key Differences Trying to decide between porterhouse and ribeye? While both cuts are rich, flavorful, and deeply satisfying, they have some noticeable differences that can help guide your choice. From size and fat content to texture and taste, here’s a closer look at how these two steaks stack up.   Porterhouse vs. Ribeye at a Glance Still deciding between the porterhouse and ribeye? Here’s a quick side-by-side comparison to help you find the right steak for your next meal.   Highlights Porterhouse Ribeye Flavor Balanced: tender + hearty Rich, beefy, well-marbled Texture Filet = tender, Strip = firmer Juicy and consistent throughout Cooking Method Reverse sear, sous vide Grill, cast iron, steakhouse Ideal For Special dinners, sharing Flavor lovers, solo meals SRF Products Shop Porterhouse Shop Ribeye   Size & Cut The ribeye is taken from the rib section, typically boneless or bone-in with a central eye and surrounding cap. The porterhouse is a much larger cut from the short loin and includes two distinct steaks in one — the New York strip and the filet mignon — separated by a T-shaped bone. Marbling & Fat Content Ribeye is famous for its abundant intramuscular fat (also called marbling), which melts during cooking and delivers a rich, juicy bite. Porterhouse has excellent marbling in the strip portion, but the filet side is leaner and less fatty overall.   Texture & Tenderness Porterhouse gives you two textures in one steak: the tender, buttery filet and the firmer, more structured strip. Ribeye has a consistent, juicy tenderness. Porterhouse offers contrast: the melt-in-your-mouth filet and the firmer strip.   Flavor Profile Ribeye packs a bold, beefy flavor thanks to its fat content and complex muscle structure. It’s rich, savory, and indulgent. Porterhouse offers a more balanced flavor experience, pairing the lean, subtle taste of filet with the heartier bite of strip steak.   Want to get the best cook on either cut? Learn how to reverse sear a steak for even results and maximum flavor.   Ribeye vs. Porterhouse: Which Steak Should You Choose? When it comes to choosing between ribeye and porterhouse, every steak enthusiast has their personal favorite. Both cuts offer a unique steak experience, but it all depends on what you are craving, whether it’s intense flavor, tenderness, or the perfect steak for sharing. Here are our expert recommendations: For Flavor Seekers: Ribeye If rich, beefy flavor is your top priority, ribeye is the cut for you. Its high level of marbling delivers a juicy, full-bodied bite with every slice. As the fat renders during cooking, it creates that signature steakhouse taste that ribeye fans know and love.   For Unmatched Tenderness: Porterhouse The porterhouse offers two steaks in one, featuring a tenderloin on one side and a New York strip on the other. The tenderloin is exceptionally soft and buttery, making the porterhouse a strong choice if you prioritize texture and tenderness.   For Sharing and Presentation: Porterhouse Planning a dinner for two or a special gathering? The porterhouse makes an impressive statement. With its large size and classic T-bone structure, it delivers both a visual impact and a combination of textures that’s ideal for sharing.   Cooking Methods: What Works Best Both ribeye and porterhouse perform well using steakhouse techniques that prioritize even heat distribution and a perfect sear. The right technique brings out the best in every bite—whether you're grilling a ribeye or reverse searing a porterhouse. Ribeye is more forgiving and flavorful, ideal for: Grilling to develop deep flavor and enhance marbling Steakhouse Method to achieve even doneness with a crisp crust Cast iron searing for control and steakhouse results indoors Get the high-heat, steakhouse crust you crave—see the method in action:      Porterhouse benefits from more precise methods to balance its two cuts:   Reverse searing helps cook both sides evenly Sous vide followed by a quick sear ensures edge-to-edge doneness Slow roasting in the oven with a final cast iron sear creates a well-balanced finish   See how the reverse sear method delivers steakhouse-quality results at home—watch now:   Choosing the Right Steak for You Still deciding? Here’s how to narrow it down.   Think about your appetite and audience.If you're cooking for yourself and want maximum flavor, go with ribeye. If you're serving a special dinner or want a cut made for two, the porterhouse delivers both variety and visual appeal. Consider your texture preference.If you're cooking for yourself and want maximum flavor, go with ribeye. If you're serving a special dinner or want a cut made for two, the porterhouse delivers both variety and visual appeal. Consider your texture preference.The ribeye offers consistent richness and a juicy bite throughout. The porterhouse’s tenderloin section offers a delicate, melt-in-your-mouth feel, while the strip provides a firmer, more traditional steak texture. Match the steak to your cooking method.Ribeye is well-suited for high-heat methods and handles quick sears or grills with ease. Porterhouse requires more attention to ensure both the filet and strip are cooked properly but rewards the effort with a refined steakhouse experience at home. Pro tips for any cut: Pat the steak dry before cooking to help create a proper crust Use a meat thermometer to avoid guesswork Rest the steak before slicing to keep juices locked   Want more tips? Check out our Guide: How to Cook a Steak for techniques that apply to both ribeye and porterhouse.     Frequently Asked Questions about Porterhouse vs Ribeye Which is better, porterhouse or ribeye?   It depends on what you're in the mood for. Ribeye is rich, juicy, and full of marbling, which makes it a favorite for bold flavor. Porterhouse offers two textures in one: tender filet on one side and hearty New York strip on the other. Is porterhouse the king of steaks?  Many steak lovers call the porterhouse the king of steaks because it includes two premium cuts in one. Its size and presentation make it a go-to choice for celebrations and serious steak lovers. Is ribeye the best cut of steak?  Ribeye is often considered the best cut for flavor. Its high marbling content creates a juicy, tender bite with deep beefy taste in every slice, especially when you're working with American Wagyu from Snake River Farms. Is porterhouse a cheap steak?  No. Porterhouse is one of the more premium and expensive cuts. Since it includes both the filet and strip, it delivers a lot of value in terms of quality and portion size. What 2 steaks are in a porterhouse?  A porterhouse includes two cuts: the tenderloin (filet mignon) and the strip loin (New York strip), separated by a T-shaped bone. While some say there are three steaks, it’s really two cuts in one impressive steak.     Final Take: Ribeye vs Porterhouse Both are exceptional cuts, but each offers a different steak experience. If you’re after rich, beefy flavor with plenty of marbling, the ribeye is your go-to. Prefer something more tender with variety on your plate? The porterhouse gives you two premium cuts in one. We recommend trying both to discover your personal favorite. Explore our full selection of steaks and taste the difference of American Wagyu from Snake River Farms.   Want to keep exploring? Check out our guide to different types of steak to find your next favorite cut.    

Master the perfect Porterhouse steak with this guide from Snake River Farms. Learn key steps to achieve a tender, flavorful result every time you cook.