Summer is prime grilling season, and perhaps nothing is better from a grill than a juicy steak. In this video you’ll meet Seth and Scott Perkins, the hosts of the popular YouTube channel, The Bearded Butchers. The brothers are second-generation butchers, and below they seek to answer the common question: Which steak thickness is best for grilling?
Note: This video showcases grain-fed beef, not wild game. (Click here to read my article, “7 Steps for Grilling the Perfect Venison Steak.”)
To begin their test, Seth cuts beautifully marbled ribeye steaks at different thicknesses, starting at 2 inches, then 1.5 inches, 1 inch, and .5 inch. He also cuts one at 1.25 inches — what he calls their “Butcher’s favorite” thickness for reasons he explains.
After Seth is done cutting, Scott takes the ribeyes to the charcoal grill to season, cook and compare which thickness is best. What I love about this video is you see exactly how they cook each steak to a medium-rare, including grill temperature, total cooking time for each steak, how often to turn the steaks, checking internal meat temp, etc. (FYI: Scott uses Bearded Butcher Blend Original Seasoning.)
The beginning of the video is interesting if you want to learn exactly where ribeyes are located on a cow and how they’re removed, but you can fast-forward to the 5:05 mark to get right to the discussion about steak thickness. (The first minute is an ad for Bearded Butcher bratwurst.)
The ribeyes turn out perfectly — no spoiler there, these guys are the best of the best — but you might be surprised with their conclusions.
