How thick should a cowboy steak be?
A cowboy steak, also known as a rib steak, is a type of beef steak that’s typically cut from the rib section. When it comes to cooking, the thickness of the steak is crucial, as it will affect the texture and flavor of the final result.
For a cowboy steak, it’s generally recommended to cut the steak to a thickness of 1.5 to 2.5 inches (3.8 to 6.4 cm). This thickness allows for even cooking while still maintaining a nice medium-rare or medium texture.
If the steak is too thin, it can cook too quickly on the outside before the interior reaches the desired temperature, leading to a less-than-desirable texture. On the other hand, if the steak is too thick, it may become tough and overcooked.
It’s worth noting that the USDA recommends the following minimum and maximum thickness limits for boneless, sans-serif-cut steaks:
* Minimum: 1 inch (2.5 cm)
* Maximum: 2 inches (5.1 cm)
When cooking a cowboy steak, always use a meat thermometer to ensure the internal temperature reaches the desired level. A general guideline is to cook to an internal temperature of:
* 130°F – 135°F (54°C – 57°C) for medium-rare
* 140°F – 145°F (60°C – 63°C) for medium
Regardless of the thickness, always let the steak rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, making the steak more tender and flavorful.
