Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done. Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape.
How long do you cook a medium well steak in the oven?
- A steak should be cooked for four to five minutes per side per inch of thickness to achieve a medium-well steak. Medium-rare should cook for two or three minutes, and rare may only need one or two minutes per side.
What is the best way to cook a steak?
Preheat oven to 375 degrees.
Preheat a heavy, oven-safe skillet over high heat until it is smoking hot.
Sear steaks in the hot pan for 2-3 minutes per side.
If the steak has a side of fat, turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.
What temperature is medium on a steak?
Grill Times & Temperatures for Steak
| Steak Doneness | Remove from Grill at this Temperature | Final Cooked Temperature |
|---|---|---|
| Rare | 130 to 135°F | 130 to 140°F |
| Medium Rare | 140°F | 145°F |
| Medium | 155°F | 160°F |
| Well Done | 165°F | 170°F |
How long do I cook a steak on each side?
Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done. Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape.
How do I cook the perfect sirloin steak?
HOW TO COOK THE PERFECT STEAK
- Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper.
- Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute.
- For more flavour, try one or a combination of the following…
Is it better to cook steak in butter or oil?
Extra virgin olive oil has a low smoke point of around 320 degrees, and butter is a bit higher at around 350 degrees. Better choices for grilling or frying steak include peanut oil, canola oil, and extra light olive oil, all of which have smoke points above 400 degrees.
How can I make my steak juicy and tender?
To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of kosher/sea salt before cooking. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. (For even more flavor, add crushed garlic to the salt.)
How do you know when a steak is done?
Touch your middle finger to the tip of your thumb. That’s how a medium rare steak feels. Next, touch the tip of your ring finger to your thumb. This is what a medium-well will feel like.
How long does it take to cook a steak medium?
Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
How long should you let a steak rest?
Here are three of the most common guidelines we found from chefs on how long should steak rest:
- Let the meat rest for five minutes for every inch of thickness.
- Let the meat rest for as long as you cooked the meat.
- Let the meat rest for 10 minutes for each pound of meat.
Do you cook steak in butter?
Put the pan over high heat, and leave it until it is extremely hot. Add 1T butter and 2T olive or canola oil to the pan and watch for the butter starting to brown. Place the steak into the pan and reduce the heat to medium, cooking the first side for 4-6 minutes.
Do you cook steak on high heat?
Whether you are cooking a thick steak or a flat, thin cut of meat will determine whether you need a meat thermometer or not. For 1-inch thick steaks cook them 3 minutes each side over high heat for quite rare, 4 minutes each side for medium rare, and 5 minutes for medium.
When should I flip my steak?
But the reality is that flipping a steak repeatedly during cooking—as often as every 30 seconds or so—will produce a crust that is just as good (provided you start with meat with a good, dry surface, as you always should), give you a more evenly cooked interior, and cook in about 30% less time to boot!