A customer asked me the other day about cooking steak. Specifically, the best way to cook a thick steak so you get the lovely charred exterior with caramelised finish while keeping things moist and succulent within. It’s a question we are asked a lot and I thought now is a good time to answer.
Here at The Stone Grill, we don’t have the luxury of taking upwards of 40 minutes to cook a steak. Our customers are way too hungry for that. But if you’re cooking at home, this is a great way to cook a thick steak to a finish you’ll love.
Cooking thick steak
As always, make sure your meat is at room temperature and has been sitting somewhere for at least an hour. Then we can begin cooking.
- Heat a frying pan over a medium heat. Don’t add oil or butter yet.
- Add the steak on its side first and fry all around the edge for ten minutes. Use tongs to hold it in place.
- Once the edges are uniformly brown, fry the steak for ten minutes each side to cook either side. Baste with butter as you cook.
- As the butter turns brown, drain it from the pan and add fresh butter. Continue to baste until your 20 minutes (10 either side) are up.
- Remove from the heat and rest for 15 minutes.
As you can see, this is a slightly different way to cook thicker steaks. The thick edges may allow the steak to stand on its side without your supporting it with tongs or it may not. Either way, cooking it this way helps to maintain a lovely exterior while maintaining a nice interior too.
When you get to Step 4, you can season your steak if you wish. I tend to not bother but we all have different tastes so you can do what you see fit. Once you’re laying the steak down, it will take the salt and pepper whereas on the side it doesn’t. Season to taste on both sides when you come to cook that side.
You will have to use your judgement to adjust cooking times so the steak is done to your liking. This method assumes a 4-5cm thick steak cooked to medium. If your steak is thicker or you prefer rare, adjust to suit.
Using a medium heat is key here. First, most homes don’t have the equipment to reach the temperatures a commercial kitchen does. Second, we simply don’t have that kind of time to play with during service. So this is for home use but it works perfectly and I use it myself if I have a particularly thick cut.
Do you have any tips you want to share about cooking thicker cuts of steak? Tell us about them if you do!