The thickness of a steak can indeed affect how juicy it is, but it is not the sole factor determining juiciness. Juiciness primarily depends on the internal moisture content of the meat and how well it retains that moisture during cooking.
Thicker steaks generally have a higher chance of being juicier because they provide a larger buffer against overcooking. When a steak is cooked, heat penetrates from the outside towards the center. Thicker steaks take longer to cook, allowing the heat to reach the center more gradually. This slower cooking process can help retain more moisture within the steak, resulting in a juicier end result.
However, it's important to consider other factors as well. Cooking time, cooking method, and the steak's quality and marbling (fat distribution within the meat) also play significant roles in determining juiciness. Overcooking any steak, regardless of thickness, can cause it to lose moisture and become dry.
To achieve optimal juiciness, it is recommended to cook steaks to the desired level of doneness while avoiding excessive cooking times. Additionally, allowing the cooked steak to rest for a few minutes before slicing allows the juices to redistribute throughout the meat, resulting in a more flavorful and juicy eating experience.