Wondering how to cook a steak? We’ll tell you what you need to know!
Is it time to eat yet?
We can’t cook the steak for you, but we’re here to make sure you’ve got all the info you need to get ’er done on your own.
Tips for Cooking a Steak
- Let the steak sit out on the counter for a half hour or so. It is best to have it come to room temperature.
- Pat dry the steak with paper towels and brush a little olive oil on the steak before seasoning. The seasoning sticks to the steak best this way.
- Make sure your grill, pan or broiler is very hot before you start cooking.
- After the steak is cooked, let it rest on a board for a few minutes before slicing. This will distribute the juices inside.
How Done Should Your Steak Be?
For juicy tenderness, it’s best not to cook steak past the medium stage. Medium rare is best overall according to the experts, but, you should enjoy steak cooked to your taste!
For accuracy, use an instant-read thermometer to gauge the meat’s internal temperature.
Remove the cooked steak from the heat and insert the thermometer in the thickest part.
Here’s what the various terms mean.
- Rare – Bright red in the middle, browned on the outside, and warmed through the center, cooked to 120-125°F
- Medium rare – Pink in the middle with a hint of red, well browned on the outside, warm through the center; cooked to 130-135°F
- Medium – A band of light pink in the middle, charred on the outside, firm with a little give, cooked to 140-145°F
- Medium well – A hint of pink in the middle, charred on the top and bottom, stiff with a little give, cooked to 150-155°F
- Well done – No pink whatsoever, browned throughout but not burned, will feel solid, cooked to 160°F
Grilling Steak (at least 1 inch thick)
- Place your seasoned steak over high heat.
- Grill the first side for 3-5 minutes, depending on the thickness.
- Flip the steak over and cook the second side for 3 or more minutes, until it’s cooked to your liking.
- Place a skillet over high heat and add some butter, oil or both.
- Add seasoned steak (3/4-inch to 1-inch thick) to the pan and cook it on each side for three minutes for a medium-rare result, or until done to your liking.
- If your steak is very thick, you can sear it in a cast-iron skillet for 4-5 minutes on each side, then transfer it to the center rack of a 375-degrees F oven. Roast the steak for 15-20 minutes, or until a meat thermometer reaches 145°For medium rare.
- Position the top oven rack until it is 3-4 inches away from the top.
- Preheat the broiler, allowing 10 minutes for it to heat.
- Place the seasoned steak on a foil-lined broiling pan and broil for the recommended time below, turning the steak over at the half-way point.
- Broil ¾-inch-thick steaks for 8-12 minutes total, until a meat thermometer reaches 145°F for medium rare.
- Broil 1-inch-thick steaks for 14-18 minutes total, for medium rare.
- Broil 1 1/2 -inch-thick steaks for 21-27 minutes total, for medium rare.
Leftover, cooked steak should be stored in the refrigerator and eaten within four days.