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Steaks - is 1" really thin?

Aussie_HughAussie_Hugh Posts: 79
edited 10:28PM in EggHead Forum
Howdy all,[p]One thing I have noticed is that the thickness of steaks mentioned in this forum are generally at least 1" thick. In fact I think that 1"is considered on the thinner side by many?[p]Down here in Australia anything thicker than 1" or even 3/4" is unusual even at a restaurant. When I want a good steak I ask the butcher to cut them about 1" thick but usually not more than that. I guess that if they are too thin you may as well just grill them. Being thicker allows for the benefit of a dwell I assume.[p]A rump steak more than 1" thick would be a real monster, something to skip the entrée and dessert for (but not the beer). Do you just order them thick and then cut them in half?[p]Wow even the pork chops are thick.[p]Regards,
Hugh.

Comments

  • SmokeySmokey Posts: 2,468
    AussieHugh,[p]You mention a "rump steak". Rump is a rather tough cut, isn't it? In our home, we only do filets and NY strips. I think even thinner cut do well seared!

  • TRexTRex Posts: 2,714
    trexsteaks.jpg
    <p />AussieHugh,[p]It's not uncommon for restaurants here as well to serve strip steaks or ribeyes that are 1" thick. Usually filets come closer to 2-3" thick. However, when I visit the butcher, I like to get my strips and ribeyes AT LEAST 1.5" thick, but ideally about 1.75 - 2" thick. [p]In my opinion, the thicker steaks allow a nice transition from seared/charred exterior to hot pink to warm pink to warm red (or cool pink) for a medium-rare center. With thinner steaks (1" or less) it's more difficult to get that nice variation in doneness, taste, flavor, and texture.[p]A good rule of thumb I've found is that a 1.75" thick NY strip is about 16 ounces (1 lb) of meat. Commonly, I find that this is too much meat for some guests, so in that case, rather than buying thinner steaks, I simply cut them in half after I plate them.[p]Man, here it is 6:45 in the morning and now I'm craving steak . . . looks like it might be steak for dinner tonight.[p]TRex
  • stikestike Posts: 15,597
    AussieHugh,
    I thought you guys did everything big down there![p]My tenderloin filets are usually 1 3/4 inches to 2" (I cut them myself).[p]Ribeyes shrink in thickness during the cook, so I start them also at 1 3/4 , but they end up 1 1/2 inches when done.[p]Same thing for porterhouse, nearly 2 inches.[p]I always eat a filet in one sitting, since they are small enough.
    Depending on my ravenous aptitude on a particular evening, I might leave a bit of the ribeye, but usually eat the whole thing.[p]For some reason, though, I can't handle the 32 oz porterhouse! The wife and I split that.....[p]anything an inch thick would cook all the way through before the sear was where i like it.[p]if it's an inch think, it's sandwich meat!

    ed egli avea del cul fatto trombetta -Dante
  • Tom HarmonTom Harmon Posts: 50
    AussieHugh,[p]Short answer is 1" is thin - my wife and I joke that we are really cooking roasts! ;-)[p]The high heats we use on the eggs really cook steaks less than 1.5" too fast to get the char (Unless you like welldone, and then you're on your own!)[p]tlhrtp

  • SteveSteve Posts: 94
    Smokey,
    The 'rump', here in the States, is a boneless sirloin cut from the back of the sirloin near the Porter House. A nice 2" cut makes an excellent grilling steak.

  • AussieHugh,
    I'm addicted to strips that average about 1.5 inches. Just "TRex the hell out of 'em", and they are wonderful.[p]Dave's Not Here.

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