Steaks come in various thicknesses. For example, New York strips and porterhouses are often 2 to 3 inches thick, while flank and skirt steaks are typically less than an inch thick.

For most cuts, the ideal thickness ranges from 1 to 1.5 inches as thinner cuts can become chewy or dry out quickly, while thicker cuts may prolong cooking time excessively.

Such cuts will also give you enough time to sear a delicious crust without the risk of overcooking. Traditionally thin cuts, like flank or skirt, can be found in these sizes, too.