The Ribeye Club Premium Steaks – Proper Thick & Tender
When it comes to cooking the perfect steak, size does matter. Well, it is more like the actual thickness of the steak matters.
At The Ribeye Club, we always have an ear on the ground and spend lots of time speaking to our customers.
We found that customers had a bad steak experience, more often than not, when their steak was cut too thin. Nine out of ten times, this would result in a dry or burnt steak – a steak lover’s nightmare.
Does the Thickness of Your Steak Really Make a Difference?
Without a doubt, it does! Everything about cooking and eating a perfect steak is affected by its thickness, from the cooking time to its final flavour and texture.
So why should this even be a question? Well, for two main reasons, one within your control and the other completely out of your control.
The first reason is that some stores know that if they cut their steaks thinner, they stand to make more money. It does not necessarily mean that you will get bad quality steak – all it means is that instead of getting one thick steak, you get two medium-sized steaks at a higher price. It feels like a win-win because you think you saved a few euros, and they get the margins they are after. Besides, most shoppers won’t know the difference, as they are unsure of how thick steak should be anyways.
The second reason is a result of being just the way things are, i.e. the natural anatomy of the cow. Steaks like hanger, flank or skirt can never be as thick as ribeye, fillet mignon or rump steak. They never grow to be this thick in the cow but still pack great taste and texture. We will cover what to do with these thin premium meats later on in the article.
As for the science behind cooking the perfect steak, a 1.5″ cut is better insulated making the ideal thickness to get to 130 °F – the recommended temperature for rare to medium rare.
How Thick Should Your Steak Be To Get It Perfectly Tender and Juicy?
If you love steak, we are sure you have heard from a steak master, professional or backyard, that they have the secret to a perfectly tender and succulent premium steak, right? One thing that is not a secret is that your steak should be 1.5 inches thick to start. So, this has almost become a well-known standard in the steak world. Most steak masters agree that a one-inch steak cut (because many supermarkets and local butcheries sell 1″ or thinner) is the absolute minimum to get to a rare to medium rare steak.
At the Ribeye Club, we take it a step further, 1.5 inches is the minimum standard for all our premium and speciality steak cuts (excluding cuts that are naturally less than 1.5″ thick, such as skirt, flank and hanger). And for added convenience, you can get your thick premium steaks as fresh as they come delivered direct to your door anywhere in Cyprus.
When you shop online at The Ribeye Club, you will notice that we give you an approximate price – this is because we only don’t measure our premium steaks per kilo but rather by cut and thickness.
Some serious steak masters who push the boundaries without being limited by price recommend a 1.75″, 2″ or even 2″ plus for the most delightful steak experience. And if this is what you are after, look no further than The Ribeye Club. You will often find our fillet mignons; ribeye fillets and tomahawks exceed 1.5 inches in thickness.
How To Cook Thin Steak Cuts?
The trick with thin steak is applying extreme heat for short periods for the best results. Your goal should be to sear so quickly and thoroughly that the heat does not penetrate much deeper than the surface. Heat your pan or grill to the highest temperature it can handle, then sear each side for about 60 seconds. Depending on the recipe, the rule always remains the same, short periods on high heat to main rare to medium rare thin steak.
Thin speciality steak cuts are great for fajitas, steak sandwiches, ramen, stir fry, crumbed steak, steak strips, stroganoff and many more great steak recipes. So if you avoid cooking thin steak, you will miss out on some great umami recipes and popular world steak favourites.
So whether you bought some of The Ribeye Club’s naturally thin premium speciality cuts, i.e. skirt, hanger or flank or a 1″ or thinner supermarket fillet, you can still turn it into a delightful steak treat.
How To Cook Thick Steak Cuts?
Most world renown chefs and steak masters will tell you that premium quality meat such as Wagyu Purebred or beef/black-angus-beef/”>Black Angus fillet steak doesn’t need much to turn into a tantalizing steak feast. It truly is a simple three-step process:
1. Remove your 1.5″ steak from the refrigerator and get it to as close to room temperature as possible. Get your grill to high heat – wood or charcoal is always better as it adds additional flavour to your meat.
2. Brush your steak lightly on both sides with oil and sprinkle with a good amount of salt and pepper. Sear your 1.5″ steak on either side for 3 to 5 minutes to get it rare, 5 to 7 minutes for medium rare, and 7 to 10 minutes for medium to well (not preferred by most steak lovers).
3. Make sure that you let your steak rest on a cutting board for at least 5 minutes before cutting
into it.
And if you are vying for that Texas Cowboy style 2.5″ to 3″ beast of a steak, a great way to cook this monster is by reverse searing it. It simply means cooking your thicker cut of premium steak at low heat until it is almost done, then searing it on extremely high heat for just a minute or two to get that perfect char.
So there you have it, an in-depth look into why thickness matters when it comes to premium steaks. Check out our premium Black Angus fillet mignons, Wagyu ribeye, Rubia Gallega, and more perfectly thick and tender steaks at ribeyeclub.shop
