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Message: [QUOTE="Stew Crew, post: 5234200, member: 12799"] 1.5 - 2 inches for rib eye. 2+ inches for filet. 1.5 inches for NY strip. Liberally season strip or rib eye at least 8 hours in advance with salt. It draws out proteins that help with caramelization. Salt also penetrates into center of meat. I prefer to bring meat to room temperature for medium rare. If steak is cold, the center of a thick steak may not cook enough. If you like a rare steak, cold is ok but may negatively affect caramelization. If steak is thin, I also prefer colder meat to prevent overcooking [/QUOTE]