What's the best thickness for a steak?

[SRBeef]

If you were going to process an 1100 lb steer for home use and had to choose one thickness for all steaks how thick would that be and why? Jim

 

[upfrombottom]

I would measure the distance between my upper and lower teeth.

 

[dun]

1 inch works well for me. Grill for a minute and a have on one side and a minute on the other and lead it into the house to eat it.

 

[cfpinz]

I like 3/4".

But then again I like tall blondes, and I married a short brunette, or redhead at the moment. Go figure.

 

[Aaron]

3/4 or 1" We usually go 1". Have had 1 1/2" before. Not a good eating experience. You couldn't cut the pieces small enough to actually eat them. :cowboy:

 

[upfrombottom]

Seriously, as Dun said, the ideal thickness for a steak, when you're grilling, is one inch. This will allow the outside to get nice and seared while keeping the inside juicy and moist. The added thickness will also give you a bit of leeway when it comes to cooking. If you overcook it a little, no big deal. If you overcook a thinner steak, you're eating jerky.

 

[Roan]

We like 1" also, like how it cooks better than 3/4.

 

[farmwriter]

We tell our processor 3/4 to 1 inch and we're very happy with that.

 

[backhoeboogie]

I like an inch and a quarter or so if it is rib eye, T bone etc. It doesn't work out for me because the boss lady likes hers very well done. Sirloins can be a little thinner.

It seems to me that much depends on the way you like to eat it. It also depends on which cut you are referring to.

 

[bigbull338]

as said 3/4 to 1 inch for cooking an eating ease.anything bigger than that an youll be chewing for awhile.

 

[SRBeef]

I've tried 3/4" which cooks so fast its difficult to leave the middle pink and 1-1/4" which cooks nicely but, as Aaron points out, is just too much for one person to eat, especially from an animal with the larger ribeye area and cross section which I hope to breed for (like steer 6209 in my other post on the Beginners board).

Maybe 1" is where I should be. I'm looking for one thickness for my standard split half cut sheet that most folks can live with. Selling split halves where I pay USDA processing I want to have one standard cut sheet for the processor.

Thanks for the input so far.

Jim

 

[AngusLimoX]

1 INCH, some of my freezer beef folks get theirs 3/4.

Been so long since I looked at beef in a grocery, but as I recall they were 3/4 mostly?

 

[pdfangus]

the important prerequsite is how do you like your steaks cooked.

My wife and I like ours medium well.

i know that ain't cowboy atall but that is the way we like em.

so a 3/4 inch steak is the easiest for me to cook on the grill and that is the way we have ours processed.

If I liked rarer meet I would have them a bit thicker.

 

[hillsdown]

We like ours one inch but sirloin, tenderloin, ribeye are always 1 and 1/4 inch.

 

[farmwriter]

Good grief, HD, I couldn't eat a whole rib eye at 1 1/4".

 

[hillsdown]

Good grief, HD, I couldn't eat a whole rib eye at 1 1/4".

Hubby gets most and I take a small piece off of it. I usually get them vacuum sealed one per package.

 

[farmwriter]

Good grief, HD, I couldn't eat a whole rib eye at 1 1/4".

Hubby gets most and I take a small piece off of it. I usually get them vacuum sealed one per package.

We often share our T-bones. That's amore! :lol2:

 

[jedstivers]

2" thick T-bone, m.rare. That has been a fav of mine fer years. Now I also like one of the cheepest cuts, the chuckeye. We have to take them however they are cut, a 1" to 1 1/4" is a good size for this cut. I like it for it's taste and it's tender.

 

[ga. prime]

2" thick T-bone, m.rare. That has been a fav of mine fer years. Now I also like one of the cheepest cuts, the chuckeye. We have to take them however they are cut, a 1" to 1 1/4" is a good size for this cut. I like it for it's taste and it's tender.

Those chuckeye's are mighty fine. I love them just cooked on the stovetop griddle. The ones I find locally are always cut about an inch thick. Not near as cheap as they were a few years ago when they first started showing up in the local stores. People caught on to their goodness and now they're about as pricey as t-bones, ribeye's, and NY strips but you can buy them in smaller quantities, so they're still a good deal.

 

[Susie David]

We cut our beef at 1"...found that it works for all our customers. Thinner then folks tend to over-cook...thicker then they charr bothe sides with blue in the middle.
We just let the customer know that this is the way we cut our beef and never had a complaint....or should I say only one in past memory...one elderly lady thought that our steake were just a bit to big, now we cut hers from the smaller carcasses.
Dave Mc