Got a massive ribeye? Like, two inches thick? Then three hours is your friend. Thick steaks need more time to get that internal warmth.
It’s simple math: more meat = more minutes. Your Suvie doesn’t rush. It’s a patient robot chef.
Quirky fact: A three-hour steak will actually cool down slower when you sear it. You get a better crust because the surface doesn’t overcook as fast. Science is tasty.
The “Don’t Overthink It” Chart
Here’s your cheat sheet. Use it like a treasure map.
1 inch thick: 1.5 to 2 hours. Perfect for a weeknight fantasy.
1.5 inches thick: 2 to 2.5 hours. The “show off” steak.
2+ inches thick: 3 hours. For when you want to feel like a king.
Notice a pattern? It’s not rocket science. It’s just beef patience.
