Cooking a steak may appear to be a straightforward process, but getting it right requires some care, especially when it comes to doneness. The cooking time depends on the type of steak, its thickness, and the cooking method. However, whatever the variables, you can get the best results with steak if you’re armed with the knowledge of the right process and a few tricks up your sleeve.
After reading this article, we guarantee that you’ll know a lot more about cooking steak than before. Also, pay attention to timing guidelines to get the best out of your recipes.
Steak Nutrition Facts
Tips for Cooking Steak
When cooking any kind of steak, the following tips will help you get the best results:
If grilling, let the steak come to room temperature – It’s critical to get the steak to room temperature before putting it on the grill to cook correctly. (Place the packed steak on the counter about half an hour to 45 minutes before cooking.) This keeps the steak at the same temperature throughout, ensuring it cooks evenly and avoids a charred exterior with a cold interior.
Always use a meat thermometer – Because the easiest way to tell if a steak is done is to check its internal temperature, an instant-read thermometer is essential. Stick the thermometer probe in the thickest portion of the meat, away from fat, bone, or gristle, to check the temperature.
It’s crucial to remember that the meat will continue to cook for around 5 minutes after being removed due to residual heat (carry overcooking). So, if you prefer for your steak to reach a final internal temperature of 160 degrees Fahrenheit, take it off the fire at around 155 degrees Fahrenheit, give or take.
Cooking rare steak – Rare steaks are reserved for genuine “carnivores” who prefer their meat almost raw and cooked as little as possible. A rare steak should be hot in the middle, gently charred on the exterior, browned around the edges, and bright red in the center. The flesh should be supple to the touch, similar to raw meat, but with a browned top layer.
Cooking medium-rare steak – A medium-rare steak should be warm in the middle, with the majority of the center pink and tinged with red. The sides should be fully browned, and the top and bottom should be caramelized and have good grill marks. The firm crust of this steak should give a little in the middle (it will spring back quickly).
Cooking medium steak – If you’re grilling for a large party, this level of doneness will likely satisfy the majority of your guests. A medium-rare steak should have a thick band of faint pink running through it but more browned flesh than pink. The sides should be intensely burned, and the top and bottom should be a rich brown color (but not black). This steak will have some give in the middle, but it will be firm to the touch.
Cooking medium-well steak – This level of doneness is for people who don’t like their meat to have a lot of pink in it. A medium-well steak should have just a smidgeon of pink in the center, a dark brown surface, and nice charring on top and bottom. The steak will be firm yet have a little mush in the middle.
Cooking well-done steak – Well-done steak has a poor reputation, with some chefs reluctant to cook it to this level of doneness. It may appear that well done is the easiest to prepare, but it is actually the most difficult because cooking until the meat is no longer pink while avoiding drying it out is difficult. The only method to avoid burning while fully cooking it through the center is to cook low and slow.
The outside of this steak should not be burned. While there should be no trace of pink in the middle, it should be browned through rather than scorched. To the touch, this steak will be firm.
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Cooking Time for a 2-inch Steak
Generally, the following timing guidelines should help you get the best results when cooking steak recipes.
|Steak type (2-inch thick)||Rare 110 to 120 F||Medium Rare 120 to 130 F||Medium 130 to 140 F|
|Filets mignon and center-cut ribeyes||4 minutes each side||4 ½ minutes each side||5 minutes each side|
|Ribeye steaks, sirloin strip steaks, and porterhouse steaks||6 minutes each side||7 minutes each side||8 minutes each side|
- As needed, brush the steak with the oil. In a small bowl, combine the salt and pepper, then sprinkle half of the mixture on each side of the steak. Wrap the steak in plastic wrap and set aside to rest for 2 hours at room temperature or overnight in the refrigerator.
- Allow the steak to come to room temperature for 2 hours before cooking if it has been refrigerated.
- Preheat the oven to 425 F as soon as you’re ready to cook.
- Preheat an ovenproof skillet (cast iron, for example) over high heat (put on the exhaust fan).
- Put in the steak as soon as the pan starts to smoke and an edge of the steak sizzles when pressed against it.
- Sear the steak for about 2 to 3 minutes, or until a deep brown color is achieved. Turn the pan and sear for another 2 to 3 minutes, or until deep brown, before transferring it to the oven.
- Cook for 15 to 30 minutes, or until the internal temperature reaches 120 to 125 degrees for rare or 125 to 130 degrees for medium-rare, depending on the thickness of the steak.
- Transfer the steak to a cutting board and set it aside for 10 minutes, covered loosely with aluminum foil.
- Cut between the bone and the meat to release the meat, then cut the meat crosswise into ½ -inch thick slices to serve.
- Arrange on a serving tray or individual plates; sprinkle with extra-virgin olive oil (if using) or serve with your favorite steak sauce. If you’re not serving the steak with a sauce, season it with ½ teaspoon of ground coriander instead of salt and pepper.
This recipe for cooking a 2 ½ inch steak yields delicious results that your family will truly appreciate. If you’re in search of more ideas to cook steak for mouthwatering results, check out this video recipe.