How to cook a 2 inch thick steak, juicy steak to perfection is an art form, and at Fatty Butts BBQ, we pride ourselves on mastering this craft. A 2-inch thick steak presents a unique challenge, requiring precise techniques to ensure it’s cooked evenly and retains its delicious flavors. In this comprehensive guide, we’ll walk you through everything you need to know to cook a 2-inch thick steak, from selecting the right cut to achieving the perfect sear. Whether you’re grilling, pan-searing, or using a combination of methods, Fatty Butts BBQ has you covered.
Selecting the Right Cut
The first step to cooking an exceptional 2-inch thick steak is choosing the right cut. Different cuts offer different flavors and textures, so it’s important to select one that suits your taste preferences.
Popular Cuts for Thick Steaks
- Ribeye: Known for its rich marbling and robust flavor, the ribeye is a favorite among steak lovers.
- New York Strip: This cut offers a good balance of tenderness and flavor, with a nice strip of fat on one side.
- Filet Mignon: The most tender cut, filet mignon is buttery and lean, making it a luxurious choice.
- Porterhouse/T-Bone: These cuts feature both the filet and strip, providing a variety of textures and flavors.
Choosing Quality Meat
- Grade: Opt for USDA Prime or Choice for the best marbling and flavor.
- Freshness: Ensure the meat is fresh, with a bright red color and no off-putting odors.
- Thickness: Ask your butcher to cut the steak to exactly 2 inches thick for consistency.
Preparing the Steak
How to cook a 2 inch thick steak, Proper preparation is key to achieving a perfectly cooked steak. Follow these steps to get your steak ready for the grill or pan.
Seasoning
At Fatty Butts BBQ, we believe in keeping it simple to let the meat’s natural flavors shine.
- Salt and Pepper: Generously season both sides of the steak with kosher salt and freshly ground black pepper. This will enhance the flavor and create a delicious crust.
- Additional Seasonings: If desired, add a sprinkle of garlic powder, onion powder, or smoked paprika for extra flavor.
Bringing to Room Temperature
Allowing the steak to come to room temperature ensures even cooking.
- Time: Remove the steak from the refrigerator and let it sit at room temperature for 30-45 minutes before cooking.
Cooking Methods
There are several methods to cook a thick steak, each offering a unique set of advantages. Here, we’ll explore three popular techniques: grilling, pan-searing, and the reverse sear method.
1. Grilling
Grilling is a classic method that imparts a smoky flavor and beautiful grill marks to your steak.
Instructions:
- Preheat the Grill: Heat your grill to high (450-500°F). For gas grills, preheat with the lid closed for about 15 minutes. For charcoal grills, light the coals and wait until they’re covered with a light layer of ash.
- Oil the Grill Grates: Brush the grates with oil to prevent sticking.
- Sear the Steak: Place the steak on the hottest part of the grill and sear for 4-5 minutes per side. Avoid moving the steak around too much to get those perfect grill marks.
- Indirect Heat: Move the steak to a cooler part of the grill or lower the heat to medium. Close the lid and continue cooking until the desired internal temperature is reached (see temperature guide below).
- Rest the Steak: Remove the steak from the grill and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful steak.
2. Pan-Searing
Pan-searing is perfect for achieving a deep, caramelized crust and works well if you don’t have access to a grill.
Instructions:
- Preheat the Pan: Heat a heavy cast-iron skillet over high heat until very hot.
- Add Oil: Add a tablespoon of high smoke point oil, such as canola or grapeseed oil.
- Sear the Steak: Place the steak in the pan and sear for 4-5 minutes per side, turning only once. Use tongs to press the steak lightly to ensure even contact with the pan.
- Butter Basting: Reduce the heat to medium and add a few tablespoons of butter, along with garlic cloves and fresh herbs like thyme or rosemary. Spoon the melted butter over the steak continuously for added flavor.
- Finish in the Oven: Transfer the skillet to a preheated oven at 400°F and cook until the steak reaches the desired internal temperature.
- Rest the Steak: Let the steak rest for at least 10 minutes before slicing.
3. Reverse Sear
The reverse sear method involves cooking the steak low and slow before searing it at high heat, resulting in an evenly cooked steak with a perfect crust.
Instructions:
- Preheat the Oven: Preheat your oven to 250°F.
- Season and Bake: Place the seasoned steak on a wire rack set over a baking sheet. Bake until the internal temperature is about 10-15 degrees below your target (see temperature guide below).
- Preheat the Skillet or Grill: While the steak is in the oven, preheat a skillet or grill to high heat.
- Sear the Steak: Sear the steak for 1-2 minutes per side to develop a crust.
- Rest the Steak: Let the steak rest for at least 10 minutes before slicing.
Temperature Guide
The internal temperature of the steak is crucial for achieving the desired level of doneness. Use a meat thermometer to ensure accuracy.
- Rare: 120-125°F (cool red center)
- Medium Rare: 130-135°F (warm red center)
- Medium: 140-145°F (warm pink center)
- Medium Well: 150-155°F (slightly pink center)
- Well Done: 160°F and above (little to no pink)
Serving the Steak
Once your steak has rested, it’s time to slice and serve.
Slicing
- Against the Grain: Slice the steak against the grain to maximize tenderness. The grain refers to the direction in which the muscle fibers run.
- Thickness: Aim for slices that are about ¼ inch thick for the perfect bite.
Accompaniments
Enhance your steak dinner with these classic sides and sauces from Fatty Butts BBQ:
- Sides: Creamy mashed potatoes, grilled asparagus, and a fresh garden salad.
- Sauces: Chimichurri, béarnaise, or our signature Fatty Butts BBQ sauce.
Tips and Tricks for the Perfect Steak
- Patience is Key: Allow the steak to rest properly before slicing to ensure juiciness.
- Quality Tools: Use a high-quality meat thermometer and a sharp knife for precise cooking and slicing.
- Experiment with Flavors: While salt and pepper are classic, don’t be afraid to experiment with different seasonings and marinades.
Conclusion
Cooking a 2-inch thick steak to perfection is an achievable goal with the right techniques and a little patience. Whether you prefer grilling, pan-searing, or the reverse sear method, following the steps outlined in this guide will help you achieve a juicy, flavorful steak that’s sure to impress. At Fatty Butts BBQ, we believe that every steak deserves to be cooked with care and attention to detail, ensuring that each bite is a testament to the art of barbecue. So fire up your grill, heat up your skillet, and get ready to enjoy the ultimate steak experience. Happy cooking!
