They say one swallow doesn’t make a summer, but sometimes a single ray of sunshine breaking through the clouds and a hint of warm air is all it takes for beef lovers to feel the irresistible urge to fire up the grill. Choosing the right size of beef steak is one of the key decisions to make when planning a shopping list for a garden party with friends. In this case, size — or more precisely, thickness — really does matter!
Wondering why that is and how to make the right call? Keep reading to learn what the most important factor is when selecting steak thickness, which size works best for pan-searing versus grilling, and what exactly a minute steak is. You’ll also find plenty of useful tips to help you live out the delicious idea of spending time together over perfectly cooked beef.
What size beef steak should you choose?
The sight of a juicy beef steak is enough to spark the imagination of nearly any meat enthusiast. But for the flavor and texture to meet the expectations set by the appearance, you need a steak of the right thickness. So what’s the right size, and what does it depend on?
The most important factor when choosing steak thickness is the cooking method. How you plan to prepare the meat determines the appropriate thickness.
- A good thin steak should be at least 2 cm thick. That includes steaks cut to 2.5 or 3 cm. These are perfect for pan-cooking in the comfort of your kitchen. More on that later—but here’s a heads-up: it will (and should) smoke, so keep a window open!
- If grilling is your passion and you own a gas grill, we highly recommend steaks between 4 and 5 cm thick. We believe the sweet spot is 4.5 cm. These "heavyweight" steaks take more attention than thinner ones, but the result is well worth it—you can share a large portion, and the juiciness will impress your guests.
Why follow our recommendations on steak thickness? Too-thin steaks can overcook quickly, leading to dryness or even burning—definitely not what you want. Choosing the right thickness for your cooking method ensures a juicy, tender steak done to your preferred doneness. This also lets you tailor the steak to each guest’s preferences for maximum satisfaction.
What steak thickness is best for the pan?
Weather and time don’t always favor outdoor grilling. What to do when a grill isn’t an option, but your family craves beefy goodness? Simple: reach for the pan! You can make a fantastic steak indoors, perfect for a sudden craving or a formal dinner. So what thickness works best here?
As mentioned, 2, 2.5, or 3 cm steaks are ideal. The standard thickness of our steak cuts is about 3 cm—this size is especially popular in top restaurants. Of course, that’s an approximation, as our steaks are hand-cut by experts, not machines. Unlike thickness, steak weight depends on the cut. For example, a 3 cm Rib Eye weighs around 300 g, which is just right for a single serving.
How to pan-fry a steak?
Now that you know the ideal thickness for pan-seared steaks, let’s explore how to cook them properly. Here are a few tips to help you turn steak mastery into second nature. First, place your steak on a dry, very hot pan. How to tell it’s ready? When the pan begins to smoke—open the windows and turn on the vent! High heat helps caramelize the surface sugars, sear the protein, and lock in juices.
How long to cook the steak? For thin cuts, 2–3 minutes per side is best. For thicker ones, extend the time as needed. You can also add flavor with compound butter, like garlic-rosemary—but remember, the butter is for warming, not greasing. Don’t overcook the steak, or you’ll lose that prized tenderness and flavor.
For a quick and tasty lunchtime fix, try this: sear the steak on both sides, then reduce the heat and cover the pan for 1–2 minutes. As before, don’t overdo it!
And don’t forget to let the steak rest on a cutting board. During rest, residual heat continues to tenderize the meat, and the juices redistribute evenly throughout.
What steak thickness is best for grilling?
Long weekend ahead? Can’t wait to fire up the grill? Thick-cut beef steaks are ideal for such occasions. Along with other grilled favorites, they deliver flavor and festive vibes. Grilling is a lifestyle for many—complete with tools and gadgets that make it even more enjoyable. For instance, gas grills allow you to cook truly amazing steaks with evenly distributed, high heat.
What thickness should you go for? Steaks between 4 and 4.5 cm are perfect—we especially recommend 4.5 cm. This is the ultimate size for grill lovers who want an XXL flavor experience. Thinner steaks are easier to cook, but 4.5 cm is what true beef connoisseurs seek.
What makes our thick-cut steaks so tempting? They shine at garden parties—slice them at a 45° angle and lay them back into steak shape for guests to sample different cuts. This inspired us to create variety test sets, letting guests try several types of beef at one event. Their juiciness will leave guests wanting more. You can also prepare steaks to different doneness levels for added culinary exploration.
Perfect grilled steak – how to do it?
Got the right size? Time to grill! Start by choosing your method—traditional direct or reverse sear. We recommend the traditional method for best results with high-quality steaks. Preheat the grill as much as possible: gas grill ~420°C, charcoal ~320°C, briquettes ~280°C. Never place steak over open flames—fat and juices will drip, flare up, and burn your meat.
Temperature is key for both grill and steak. Use a thermometer and insert the probe in the center of the thickest part. Here’s a doneness guide (in °C):
- Blue – 48°C,
- Rare – 52°C,
- Medium rare – 54–56°C,
- Medium well – 56–58°C,
- Well done – 60°C+
Many experts say 52°C is ideal. After grilling, let the steak rest. Prefer another doneness level? Cook it until it hits your target temp.
Grilling bone-in steaks? Beginners may find their T-bone unevenly cooked—rarer near the bone. Fix this by standing the steak on the bone until it emits a roasted aroma, then lay it flat. The result: even doneness. The same trick works on a pan too!
And when should you flip the steak? When it releases from the grill without sticking. That’s the sign pros look for.
What is a minute steak?
Short on time but craving quality beef? Try a minute steak! These thin cuts—usually 1 or 1.5 cm thick—cook lightning fast. They’re often made from fresh cuts like skirt or hanger steak, which, once butterflied, resemble a “tree” or “butterfly” shape. Cut along the “branches” for best results. You can also use dry-aged beef for minute steaks.
How to cook a minute steak? Whether you’re using a pan or grill, very high heat is a must. Cook each side for about a minute. If it releases from the grill, it’s ready to flip.
Size isn’t everything – choose high-quality beef
Grilling is a great chance to gather with family and share good times. No BBQ is complete without juicy steaks. You don’t need an expensive grill—what matters most is high-quality meat. That’s exactly what we offer, with beef from the renowned Polish producer CHOBOT MEAT Jan Ludwiniak. What makes their steak beef stand out? Rigorous quality and pH selection, cattle fed top diets, and precise marbling control across three lines: Standard, Premium, and Extra Marbled.
Equally important is matching the right meat to the dry-aging process. This carefully controlled method intensifies flavor and aroma while making steaks uniquely tender. They’re superb whether pan-fried or grilled, so you can enjoy them whatever the weather.
Summary
Beef steak size absolutely matters—especially thickness, which must match your cooking method. What thickness is best? Go with 2–3 cm for the pan, and 4.5 cm for grilling. But no matter the size, always choose high-quality beef.
We’ve got premium cuts for every beef lover. Check out our wide selection of dry-aged steaks, including:
We also offer many other beef specialties, including fresh steaks, beef for recipes, and various beef offal.
Place your order today!
