Here is a method for grilling a 2-inch steak without it burning or becoming overcooked. Your beautiful thick steak should be at room temperature before being liberally seasoned with kosher salt and freshly ground black pepper. When the grill is ready for two-zone grilling, sear the steak on high heat before finishing it on the indirect heat side of the grill. Remember to leave the steak to rest for 10 minutes.
Cooking thick steak seems intimidating to most home cooks. Yes, the size of a porterhouse or t-bone steak is large enough to make you feel unqualified to grill it. However, grilling a 2-inch steak is identical to grilling a thin steak, despite the thickness. In fact, grilling thick steak is more forgiving, decreasing the likelihood that the meat will be overcooked.
This article will detail the best grilling techniques for any thick steak. Porterhouse steaks will be used for this, but any other thick cut can be used with this cooking technique.
How to Cook Cowboy Steak on the Grill
Cowboy steak is a huge cut of meat, and grilling it gives it the ideal flavor and tenderness. For grilling an Extra-Thick Cut Bone-In Ribeye in cowboy size, there are two primary methods:
You must completely defrost your steak before using either method. About 30 to 40 minutes prior to grilling, remove the Cowboy steak from the refrigerator to bring it to room temperature. Kansas City Steak Original Steak Seasoning is used to season the best steak choices that are grilled to taste.
Preheat your grill on high. Place the steaks on the grill’s hotter part and sear them for one to two minutes on each side. After that, switch to medium, ash-covered coals and keep grilling for the durations specified in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.
Preheat your grill on high. Reduce heat to medium and continue to grill for the times specified in the cooking times chart below after searing both sides for a further 1-2 minutes. Turn about 1 minute prior to the halfway point.
For the perfect medium-rare grilled Cowboy Ribeye steak, grill for 18–20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called “carryover cooking”). The final temperature will read 135°F.
Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
Prior to serving, add a Kansas City Steak Finishing Butter for an additional flavor boost.
How To Cook 2 Inch Thick Steak On The Grill
One of the best ways to prepare a thick steak, in my opinion, is to cook it on a grill. A thick steak can be seared and have excellent grill marks at high temperatures. That’s something you can’t do in a pan or skillet. Additionally, if you’re using charcoal, it’s impossible to replicate the flavor of grilled steak using other cooking techniques.
Start by completely thawing your steak. If your steak is frozen, this can easily take 3-4 hours. A 2 inch thick cut of steak is fat so it takes a while for the center to thaw. When in doubt, give it an extra hour. You can check the meat by sticking a thin skewer through the center.
Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before grilling.
Dry the meat if it’s been thawed to remove surface water. I pat it down with a paper towel.
Season your steaks. I recommend a generous amount of coarse salt and some pepper. Season the edges of the meat too.
If your using butter, now’s the time to cover your steak.
This is also the time to apply marinades to the steak.
Preheat the grill before you start cooking the meat.
Place steaks over the hottest part of the grill and sear both sides for 1-2 minutes. A 2 inch thick piece of steak has fat edges so sear them too.
Then move the steak to medium heat and continue to grill. Reference the cooking chart for times.
For the perfect medium-rare 2 inch thick steak, grill for 18-20 minutes, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
Preheat on high. Sear both sides for 1-2 minutes. Then sear the edges of the meat.
Reduce to medium heat and continue to grill. Reference the cooking chart for times.
For the perfect medium-rare 2 inch thick steak, grill for 18-20 minutes, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
Rest your steaks for 5-10 minutes before serving. Cover them lightly with foil. The temperature of the meat will continue to rise about 5°F during this time. This is called “carryover cooking”. The final temperature should read 135°F.
Resting steak is important because the heat pulls juices in the meat toward the surface. If you slice into the steak immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Letting your steak rest will give the juices time to settle throughout the meat, keeping it moist and flavorful.
Instructions for the Perfect Steak on the Grill
Allow steaks to sit at room temperature for 20 to 30 minutes. In the meantime, fire up your charcoal or gas grill (either one works with steak!). Make sure the heat is high before beginning to grill.
When you’re ready to start grilling, brush both sides of the steaks with oil and sprinkle generously with your choice of seasoning or rub your steak rub into the meat.
Place steaks on the grill over the area with the most heat. Allow steaks to sear on that side for 3-5 minutes, or until a brown, crisp crust forms. Flip the steaks over with tongs and do the same to the other side.
How long to grill steak depends on the type of cut you chose and their thickness. Remove from the grill when a digital meat thermometer reads 135 degrees for medium-rare or 140 degrees for medium. If your steak is still rare after searing both sides, you may need to move each piece to a low-heat area of the grill, close the lid, and wait a couple of minutes for the heat to continue cooking the inside.
Place the steaks on a cutting board and allow to rest for 5-10 minutes, giving the juices time to work back through the meat to create the perfect steak.
