I've just purchased approximately 3kg of Ribeye steak (which has come in at about 30cm in length as a visual estimate) with the intention of cutting it into multiple steaks to be cooked on a BBQ. The primary reason I've done this is that I find that steaks which are available locally are too thin to allow for sufficient browning/searing whilst also being cooked to medium-rare.
What thickness should I look to cut steaks when the objectives are:
- Medium-rare done-ness
- A good level of browning/crust/caramelisation on the surface
- Pockets of fat in the steak (the best bit!) have sufficient opportunity to cook to a soft, "melt in the mouth" texture
I can say definitively that 2cm, which is roughly the thickness of steaks purchased locally, is not thick enough, but whilst trial and error would be a mostly enjoyable experience, it would also be an expensive one!