How to Cook a Thick Steak to Perfection – Try These Two Methods

How to Cook a Thick Steak to Perfection – Try These Two MethodsSteak can be a difficult thing to get right and an expensive thing to get wrong! But don’t worry, this guide will show you how to cook a tender steak with two fail-safe, tried and tested methods. It’s an easy and enjoyable process that will impress anybody you cook for. So get the charcoal burning, the steaks thawing and your friends on speed-dial. Read on how to cook a thick steak the way you want to.

How to Grill a Thick Steak Over Charcoal

How to Grill a Thick Steak Over Charcoal

So that was one way of cooking a thick steak but if you haven’t access to an outdoor grill or charcoal, this is how to cook a thick steak in an oven and get great results!

How to Cook a Thick Steak in an Oven

How to Cook a Thick Steak in an Oven



So, pan or charcoal cooking an impressively tender steak isn’t so hard is it? Just remember to pay them good attention, it’s good meat so it needs care. Have a timer on hand if you’re (like many chefs) forgetful. A digital infrared thermometer is an invaluable tool for gauging the temperature, it means you don’t have to touch the steak to check it’s cooked to perfection. They can be picked up fairly inexpensively in supermarkets.

Don’t forget your greens and condiments. If your steak is seasoned properly it won’t need anything at all, but just occasionally a bearnaise sauce or a dollop of barbeque sauce is just the thing to bring out all those juicy flavors. And then, of course, there are the fries. Steak and fries are one of life’s rare joys, so don’t leave them out. A little ketchup for the fries and some greens will set the deep flavors of your steak off beautifully. Try grilling your veg alongside the meat, basting them with some of the steak juices. You’ll never have tastier vegetables. Sweet potatoes, broccoli, cauliflower, courgette, you name it, they’ll all benefit from a good grilling.

Make sure the charcoal or oven is up to temperature before cooking the steak, too cold and the meat won’t sear properly and those delicious, complex flavors won’t come bubbling out. The meat should be at room temperature before cooking, if it’s at fridge temperature there’s a chance the outside will burn but leave the inside uncooked. This could lead to dangerous bacterial buildup and food poisoning, so use a food thermometer to check. Salting the meat early helps draw the moisture out of the meat to the surface, so it caramelizes and chars beautifully.

Keep a timer on hand! It’s easy to get distracted by guests or demanding family members and an extra minute on the grill or in the oven can tip a perfectly cooked steak into the realms of dryness, and there’s no going back. Set your timer, keep it with you!

As a general guide, these are the temperatures that will give you your desired doneness:

105℉ (41℃) = Medium/rare

115℉ (46℃) = Medium

140℉ (60℃) = Medium/well

150℉ (66℃) = Well done


Now you’re set to be cooking your thick steak to perfection! Bookmark this page and print it off so you have it at hand. You don’t want to be dashing indoors or getting your smartphone covered in meat juice to check the recipe!

Check the rest of our site for more guides and useful advice!

Categorised in: ,

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll Up