It’s easier than you may think to cook a 1.5-inch steak on the grill, in the oven, or in a skillet!
Cooking a thicker steak like 1.5 inch thick cut takes a bit little more time than thin steaks… But it’s well worth it! Thinner steaks cook faster and need less resting time before serving, but thicker steaks are way more satisfying!
Steaks are a favorite at my house, and if you are reading this, they probably are at yours too! I have 3 boys, and 2 of them eat like they have hollow legs! (My youngest hasn’t gotten to that phase yet.) We get a cow butchered every year. Needless to say, the steaks are the first cuts we run out of after butchering a cow!
How do you cook a 1.5-inch thick steak?
Cooking a 1.5-inch perfect steak is easy if you know how long to cook it for the desired degree of doneness. But you can make a juicy succulent steak every time with the right tools and information!
- The first step is to bring your steaks up to room temperature before cooking. This helps your steaks cook evenly to the right temperature in the amount of time below.
- Then, preheat the oven, skillet, or grill to medium-high heat.
- If using the oven, place your steak on a baking sheet or on a wire rack above a baking sheet.
- If cooking on the grill, place those steaks directly on your grill.
- Cook for 4-5 minutes per side for a medium-rare steak or, if you’re like me, 6-7 minutes per side for a medium steak.
- Then, make sure to let those cooked steaks REST for 5-10 minutes BEFORE slicing.
A one-and-a-half-inch steak… This can be any steak a ribeye steak, New York Strip Steak, Sirloin, Porterhouse steak, or Filet. When you go out shopping for steak, there are plenty of options out there.
The meat section at your local grocery store is filled with different steaks, in different shapes and sizes. But just so we are clear, some steaks are much better than others.
The top 4 most tender mouthwatering steaks are:
Filet Mignon or Tenderloin Steak – This is one of the MOST prized cuts of beef! It is the MOST TENDER of ALL cuts of beef with a delicate butter-like texture! (When cooked right.) The Filet is so tender they can be but with a butter knife instead of a steak knife… And you’ll be blown away by how delicious they are!
Top Loin Steaks (New York Steak) – Cut from the top of the loin, these steaks are well marbled ( where the flavor comes from). New York steaks are tender, juicy, and full of flavor!
T-Bone steaks (One of my favs because it has the best of both worlds with both the filet and the new york steak on either side of the bone! And the bone adds even more flavor to this well-marbled cut.)
Porterhouse Steak – This is called “The king of all Steaks” because it is like a T-Bone with the new york and filet cuts but the filet on a porterhouse is much bigger & thicker than on a T-Bone steak! And like the T-bone, the bone is in which adds even more flavor to this prime cut of beef!
All of the steaks above come from the general area or cut of the cow… The loin! The loin is made up of two sub-primal cuts, one is the strip loin which runs down the spine. The second sub-primal cut is the tenderloin! The tenderloin is smaller than the main strip loin, and it runs parallel to the strip loin but is beneath it on the other side of the spine inside the cow.
Because the steaks above (loin steaks) are tender steaks that come from a part of the cow where muscles aren’t exercised much, it does now have as many connective tissues that would otherwise extend the cooking time!
Kosher Salt and ground black pepper are all you really need here, but I love Montreal Steak seasoning, Onion powder, garlic powder, and red pepper flakes. The higher quality cut of steak you get the fewer seasonings you need for a great-tasting steak! Whichever 1.5-inch steak cuts you choose, this is how to cook it!
Even though you can marinate all these steaks, to really get the full prime steak experience, a little salt & pepper (or a little steak seasoning) is all you really need!
Tools You May Need
You will need a few tools to cook a good steak, and you may already have them in your kitchen! These tools include:
- An Instant Read Meat Thermometer to know what degree of doneness steaks are at.
- A steak knife – A good knife is always wonderful, but some of these prime cuts of beef don’t need more than a butter knife!
- A Cast Iron Pan or Grill – I like to use my cast iron skillet when pan-frying steaks.
- Paper Towels – For easy clean up.
- Cutting Board – For steaks to rest on and to cut them on.
- If you are pan-frying your steaks, you will need olive oil or avocado oil. (I like to use avocado oil for this because it has a higher smoke point.)
How to Pan-Fry a 1.5-inch Steak to Medium
Pan-frying my steaks is my method of choice in the wintertime when it’s too cold out to use the Grill. I like to use my cast iron skillet to pan-fry steaks! It’s the best way to keep it nonstick without any chemicals (like from Teflon) leaching into my meat! There are a couple of things you need to do in order to pan-fry a 1.5-inch steak.
First – Take your steak out of the fridge and let it come to room temperature on the countertop.
Second – Time to season the steak with salt and pepper or your favorite steak seasoning (I love Montreal Steak Seasonings.)
Third – Next, heat up 1-2 tablespoons of avocado oil in a hot pan over medium-high heat.
Fourth – Place steaks in the hot skillet to sear steaks and cook them for 7 minutes per side for rare or 8 minutes per side (for a medium degree of doneness).
Fifth – Cook for 30 seconds on the outer edger side of each side.
Sixth – Remove the cooked steaks from the pan and you need to let them rest for 5-10 minutes before cutting or serving so all the juices can redistribute inside the steak and won’t run out and dry out your meat!
How long do you cook a 1.5-inch steak for medium wellness?
A medium well steak is cooked to the internal temperature of 150 degrees f-155°F. There are a few things to consider when cooking a steak, such as thickness, cut, and desired doneness. For a one and a half inch steak that is cooked medium, we recommend cooking it for six to eight minutes. This will give you a steak that is charred on the outside and juicy on the inside.
- For rare 1.5-inch steak cook for 6-7 minutes per side.
- For medium-well steak, 1.5-inch steak, cook for 8 minutes per side
- For well done 1.5-inch steak cook for 9 minutes per side.
How to cook a 1.5-inch Steak to Medium on the Gas Grill or Charcoal Grill
Who doesn’t love grilling steaks on a warm summer day? The All-American ideal backyard BBQ usually includes a few steaks, and it doesn’t take much time! This is how we do it:
- First, bring steaks to room temperature by setting them on the counter for an hour or so.
- Then get your Grill or BBQ nice and hot+. (This is especially important t get those grill marks!)
- Next, Season both sides of the steak with salt and pepper or steak seasoning.
- After that, place your room-temperature steaks onto the hot grill. I leave my lid open.
- Grill your steaks on the first side for 7 minutes (for medium doneness).
- Then, turn your steaks over and grill them on the second side for 6 more minutes!
- Next, Remove the steaks and let them rest on a cutting board for 10 minutes before serving.
How do I cook a 1.5-inch thick steak to medium in the oven?
For cooking steak in the oven, we set our oven on the broil option! Even though the broiler is hot, it’s still an indirect heat so it takes a bit longer. For a medium-rare 1.5-inch steak, broil in the oven for 10–12 minutes. For a 1-inch steak, broil for 12–15 minutes, and turn steaks over about 1 minute before the halfway point.
First, Move your oven rack to the highest position next to the heat source.
Then, preheat your oven Broiler to 400 or 500 degrees (depending on your oven options, go for the hottest setting).
Then, Season your steaks.
For medium steak, place your steaks on a baking sheet and cook under the broiler for 8 minutes!
Next, turn your steak over and cook under the broiler on the other side for another 7 minutes.
Remove your steak from the oven and allow it to rest for 5-10 minutes before serving.
How long should you rest a 1.5-inch steak?
For best results, let your cooked steak rest for a few minutes before cutting or serving to allow the juices to redistribute evenly. For thicker steaks like this, 1.5-inch thick cut, 10 minutes of resting time is a good rule of thumb.
- 4 - 1.5 Inch Steaks (I highly recommend T-bones, New Yorks, Fillet or Porterhouse.
- 1-2 tablespoons Montreal Steak Seasoning
- For high-quality, well-marbled, steaks 1 teaspoon salt & 1 teaspoon ground black pepper.
- 2 tablespoons Avocado Oil
- Let steaks thaw or come to room temperature.
- Preheat your cast iron skillet over medium heat till hot! (Or your grill or oven broiler to high heat)
- Trip off excess fat, if any.
- Season both sides of each steak.
- Place seasoned room-temperature steaks on a HOT skillet (grill or broiler)
- If using the oven, place your steak in a baking sheet or on a wire rack above a baking sheet If cooking on the grill, place those steaks directly on your grill.
- In a cast iron skillet, Cook for 5 minutes on the first side and 4 minutes second side for a rare steak, or if you're like me, 7 minutes on the first side and 6 minutes second side for a medium steak. If you are using a grill cook for 7 minutes on the first side and 6 minutes on the second side. If you are using the broiler, Cook for 8 minutes on 1st side and 7 minutes on the second side for a medium steak). (See the post above for more in-depth details.)
- Cook edges for 30 seconds on each side edge, if using a skillet.
- Take internal temperature to make use it is done to your liking (130-140 degrees F for rare, 145-155 medium, and 160 and above for well done.)
- Let steak rest for 10 minutes so juices don't run out leaving steak dry.
What to Serve with Thick Steaks
There are so many things that go great with thick-cut steaks to make a well-rounded meal, but my favorites are:
- Salad, like strawberry salad or try a quick pasta salad or a loaded potato salad! (Gotta get a little fiber in there with all that protein).
- Steamed Vegies
- Homemade Sourdough Rolls – A favorite!
- Baked or Mashed Potatoes – Another favorite!
- Greenbean Casserole
- Broccoli Salad
- Candied Yams or Sweet Potatoes
- Roasted Butternut Squash – My favorite!
What to do with leftover steak?
We are rarely lucky enough to have any leftovers on steak nights, but when we do, I store them in an air-tight container in the fridge and they disappear the next day after lunch! Steaks stay good in the fridge for up to 4 days, or you can freeze them for up to 2 months in an air-tight container.
Recipes To Use Leftover Steak
I like to use leftover steak or roast to make beef stew! It’s super easy to make and served with homemade rolls, it’s a filling dinner!
On a lighter note, you can slice up steaks nice and thin and op them on a big green salad or strawberry salad!
Steak Fajitas with sourdough tortillas are a yummy way to use precooked steak and they’re super delicious too!