How to Cook a Thick Steak: Just 3 Method

Cooking a thick steak to perfection isn’t just about tossing it on a hot pan—it’s an art. Over the years, I’ve experimented with different methods, from restaurant-style searing to slow cooking techniques, and trust me, getting that juicy, flavorful bite takes a bit of patience and know-how.

 Whether you love a perfect medium-rare or prefer a more well-done finish, the right technique makes all the difference. Let’s dive into how you can achieve steakhouse-quality results right at home.

Understanding Thick Steak

Thick-cut steaks, usually between 1.5 to 2 inches thick, have a major advantage—they retain moisture better than thin cuts, giving you a tender, juicy interior. Some of the best cuts include:

Ribeye Steak – Loaded with marbling, which enhances its rich flavor and tenderness.

Porterhouse Steak – A combination of tenderloin and strip steak, giving you the best of both worlds.

T-Bone Steak – Similar to the porterhouse but with a slightly smaller portion of tenderloin.

Filet Mignon – The most tender cut, though it has less marbling than a ribeye.

I still remember the first time I cooked a 2-inch ribeye—I thought I could just pan-sear it like a thin steak, but I ended up with a burnt crust and a raw middle. That’s when I realized thick steaks require a more strategic approach.

Preparing the Steak

Before you start cooking, a little prep work goes a long way:

Bring to Room Temperature – Let your steak sit out for at least 30 minutes before cooking. This ensures even cooking.

Pat Dry – Moisture is the enemy of a great sear. Use paper towels to remove any excess moisture.

Season Generously – Kosher salt and freshly ground black pepper are classics, but a sprinkle of garlic powder or fresh rosemary takes things up a notch.

One time, I forgot to let my steak come to room temperature, and the result? A cold center despite a perfect sear. Ever since then, I always give it at least 30 minutes out of the fridge.

How to Cook a Thick Steak

There’s no one-size-fits-all approach to cooking a thick steak. Here are three tried-and-true methods:

1. Reverse Sear Method (Best for Consistency)

This is my go-to method because it gives the best control over doneness.

• Preheat the Oven – Set to 250°F (120°C).
• Prepare the Steak – Place it on a wire rack over a baking sheet.
• Slow Cook – Insert a meat thermometer and cook until 10-15°F below your target temperature. For medium-rare, aim for 115°F (46°C).
• Sear – Heat a cast-iron skillet over high heat with a high-smoke-point oil (like avocado or canola oil). Sear for 1-2 minutes per side.
• Rest – Let it sit for 5-10 minutes before slicing.

This method changed my steak game forever. The first time I tried it, I was amazed at how evenly the steak cooked, with no gray band around the edges.

2. Sous Vide Method (Best for Precision)

If you want restaurant-quality results every time, sous vide is your friend.

• Season & Seal – Season the steak, place it in a vacuum-sealed bag.
• Set Water Bath – Heat water to your target temp (e.g., 130°F or 54°C for medium-rare).
• Cook – Submerge the steak and cook for 1-2 hours.
• Sear – Pat dry, then sear for 1 minute per side in a hot skillet with butter.

This is what many high-end steakhouses use because it guarantees the exact level of doneness you want.

3. Pan-Searing Method (Best for Quick Cooking)

• Heat the Skillet – Get a cast-iron pan smoking hot.
• Add Oil – Use an oil with a high smoke point.
• Sear – Cook for 3-4 minutes per side.
• Finish Cooking – Reduce heat, flip occasionally until the steak reaches the desired internal temp.
• Rest – Let it sit before slicing.

If you’re short on time, this is a solid method. Just be careful with thick steaks—you might need to finish them in the oven to avoid a raw center.

Determining Doneness

A meat thermometer is your best friend here:

• Rare – 125°F (52°C) – Cool red center
• Medium Rare – 135°F (57°C) – Warm red center
• Medium – 145°F (63°C) – Warm pink center
• Medium Well – 150°F (66°C) – Slightly pink center
• Well Done – 160°F (71°C) – Little to no pink

If you’re like me and want that perfect medium-rare, pull the steak off the heat at 130-135°F and let it rest—it will rise a few degrees as it sits.

Resting the Steak

Never skip this step! A 5-10 minute rest allows the juices to redistribute, keeping the steak moist and flavorful. If you cut it too soon, all that goodness will spill out onto the plate instead of staying in the meat.

Best Seasoning for Steak

While salt and pepper are classic, here are a few extra ways to enhance flavor:

• Garlic Butter – Melted butter with minced garlic and fresh herbs.
• Steak Rub – A mix of smoked paprika, onion powder, and cayenne for a smoky kick.
• Marinades – Soy sauce, Worcestershire, and balsamic vinegar add a rich depth of flavor.

Final Thoughts 

Cooking a thick steak takes patience, but with the right method, you’ll get a restaurant-quality meal at home. Whether you choose the reverse sear, sous vide, or pan-searing, the key is temperature control and resting the steak before serving.

Now that you know how to cook a thick steak, which method are you trying first? Drop a comment and let me know! Also, check out top recommendations for cookware and meat thermometers to make the process even easier.