When it comes to fillets and rib-eyes, too thick is always so much better than too thin. The most excellent tasting steaks go as much as 1 ½ inch thick. Many steak masters even prefer 1 ¾ inch or 2 inch thick steaks. The most common steak thickness is 1 inch. Now you may be wondering how to cook a thick steak.
A 1 ½ inch thick steak is better insulated than a 1-inch thin steak making it easier for you to be precise in so far as doneness is concerned.
Grilled and pan-seared steaks completely taste differently but only have minor distinctions in so far as cooking technique is concerned.