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Very Thick Steak

valerie Oct 13, 2007 01:59 PM

My husband came home the other day with a "boneless beef loin New York strip steak". It's 3" thick. I'm getting ready to fire up the grill, but I have no idea how to cook this. I mean, should I keep it on the grill on high until it reaches medium? Or should I cook it on high and then turn down the heat so that the inside cooks without the outside getting burnt to a crisp?

Oh, and I do have a Thermapen to take it's temperature.

Any suggestions would be greatly appreciated! Thanks.

  1. m
    mwhitmore Dec 2, 2012 02:49 PM

    Here's an alternative. Bake on a rack in a slow oven (225-275F) until it reaches the internal temperature you want. Then sear it on a hot grill or in a very hot cast iron skillet. This will produce less of a gray area between sear and red/pink. No resting needed. Remembered this from an old Cooks Illustrated.

    3 Replies
    1. re: mwhitmore
      scubadoo97 Dec 3, 2012 03:18 AM

      The reverse sear.
      A method I've used with great success

      1. re: mwhitmore
        thimes Dec 3, 2012 05:40 AM

        This was going to be my recommendation (I was surprised it wasn't mentioned first). With something this thick I'd absolutely do the reverse method - unless you wanted to do sous vide, this is a perfect application for it.

        1. re: thimes
          beynong Mar 1, 2013 08:40 AM

          This is a great way to do steaks. I recently did this with NY Strips. I seasoned with my own mix of Montreal seasoning and roasted until about 109 temp. Then seared in a wrought iron pan for crust. It was great!

      2. eastcoastgirl_westcoastlife Oct 15, 2007 12:30 PM

        Next time you also migh want to try a chef's method, bi-lateral cooking, for such a thick steak. Brown on one side to get that crust (presentation side) for 5 mins then flip over and put the pan (oven proof of course) in a very hot (425) oven. Depending on the oven you may want to experiment for that perfect doneness of med rare, but (maybe this is an Alberta thing) I like mine more rare to medium and found 5 mins in the oven, then tent and rest for 5 is perfect. Good luck!

        2 Replies
        1. re: eastcoastgirl_westcoastlife
          mtleahy Oct 15, 2007 02:37 PM

          Steak never fails when you marinate it overnight in Allegro's and season with Cavender's 1 hour prior to grilling. Always bring the steak to room temp. before grilling. This is a fail safe method!

          1. re: eastcoastgirl_westcoastlife
            Grendal Dec 2, 2012 12:04 PM

            It's a good method but I prefere something a little different, 3 on one side then 2 on the other side in a screaming hot cast iron pan, then in the oven 325 for about 10-15 minutes depending on doneness desired. To me it's done when the internal temp is 140, then tented and allowed to rest. The internal temp raises by 5 and it's perfectly rare.

            Infact I did this last night. I had been given some home butchered 4 inch venison steaks. They were dry aged for a week, marinated over night, then got a 4 minute sear on one side, and a 2 minute sear on the other side with my red eye blackening spice rub, then went in the oven for roughly 20 minutes. They were tender succulant and nice and rare. ^_^

          2. v
            valerie Oct 15, 2007 08:13 AM

            Thanks for the suggestions. I ended up putting it on the very hot grill and let it go for a while. Then turned it over and cooked it some more. I started taking temperature readings after about 20 minutes total, but my Thermapen was still giving me a reading of like 125. I thought that was too low for my husband's taste since he likes it cooked to medium, so I kept on cooking it (this steak was solely for him). After about 30 minutes, I was getting readings of around 150, so I brought is in and let it rest for about 10 minutes.

            The outside edges were a bit charred (even for me and I like my meat well done -- gasp!), and the middle was pink, and my husband was pretty happy. I tasted it, and it was okay, but nothing special. I figured now that he had eaten this Flintstone-sized steak, he would be over the novelty of it, but when I asked him if he'd buy it again, he said "definitely".

            3 Replies
            1. re: valerie
              ESNY Oct 15, 2007 08:22 AM

              Next time, I'd salt the steak at least 24 hours prior to cooking it. For a thick piece of steak, you want as much time as possible for the salt to penetrate it. Then take it out of the fridge an hour or two before cooking it. It'll take less time to reach temp on the grill and should avoid the overcharring on the outside.

              1. re: ESNY
                adamclyde Oct 15, 2007 08:49 AM

                true. that's a great suggestion. Salting 1-2 days in advance really does help.

                1. re: ESNY
                  valerie Oct 15, 2007 10:41 AM

                  I did actually take it out about 1 hour prior to cooking and put salt, pepper and olive oil on it. I didn't know about salting in advance though, so thanks.

              2. adamclyde Oct 15, 2007 06:24 AM

                I wouldn't cut in half. I'd keep it how it is. Grill it until you get an amazing crust on both sides, move to indirect side and let it go until it reaches 125. Let it rest 10 minutes and that's it.

                1. scubadoo97 Oct 14, 2007 07:15 AM

                  You could get a good crust on it with the grill and finish on indirect to allow the meat to come to temperature evenly so you would have a medium rare, or what ever you want, doneness edge to edge. Like you would do with a whole tenderloin roast.

                  1. k
                    Kelli2006 Oct 13, 2007 03:25 PM

                    I would split that loin into 2x 1-1/2" steaks, IMVHO. That would still be plenty thick to grill to a nice medium. It would have to be finished over a indirect fire, or in a oven to bring the center to a 145 if cooked whole.

                    Bring the meat to room temp and season the meat w/ salt and pepper. Grill it for 4-5 minutes per side,rotating the meat 90 degrees 1/2 way though each side, over a VERY hot charcoal fire, until you get a 140F internal temp . Rest it wrapped in foil for 5 minutes, carve and serve.

                    1 Reply
                    1. re: Kelli2006
                      steakman55 Oct 13, 2007 03:40 PM

                      Keith is correct...a 1 1/2 inch steak is quite thick enough and will cook much better. I cook over real charcoal and get a nice crust and turn it once. If you keep it 3 inches, get a nice crust and then turn and get other side crusty, then move to a cooler part of grill so it will cook inside. 3 inch steak is difficult for a professional ...so cut them !

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