Turn the pan and sear for another 2 to 3 minutes, or until deep brown, before transferring it to the oven. Sear the steak for about 2 to 3 minutes, or until a deep brown color is achieved.Put in the steak as soon as the pan starts to smoke and an edge of the steak sizzles when pressed against it.Preheat an ovenproof skillet (cast iron, for example) over high heat (put on the exhaust fan).Preheat the oven to 425 F as soon as you’re ready to cook.Allow the steak to come to room temperature for 2 hours before cooking if it has been refrigerated.Wrap the steak in plastic wrap and set aside to rest for 2 hours at room temperature or overnight in the refrigerator. In a small bowl, combine the salt and pepper, then sprinkle half of the mixture on each side of the steak. As needed, brush the steak with the oil.While there should be no trace of pink in the middle, it should be browned through rather than scorched. The outside of this steak should not be burned. The only method to avoid burning while fully cooking it through the center is to cook low and slow.
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 steak will be firm yet have a little mush in the middle.Ĭooking well-done steak – Well-done steak has a poor reputation, with some chefs reluctant to cook it to this level of doneness.
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. This steak will have some give in the middle, but it will be firm to the touch.Ĭooking medium-well steak – This level of doneness is for people who don’t like their meat to have a lot of pink in it. The sides should be intensely burned, and the top and bottom should be a rich brown color (but not black). A medium-rare steak should have a thick band of faint pink running through it but more browned flesh than pink. The firm crust of this steak should give a little in the middle (it will spring back quickly).Ĭooking medium steak – If you’re grilling for a large party, this level of doneness will likely satisfy the majority of your guests. The sides should be fully browned, and the top and bottom should be caramelized and have good grill marks. The flesh should be supple to the touch, similar to raw meat, but with a browned top layer.Ĭooking medium-rare steak – A medium-rare steak should be warm in the middle, with the majority of the center pink and tinged with red. A rare steak should be hot in the middle, gently charred on the exterior, browned around the edges, and bright red in the center. 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.Ĭooking rare steak – Rare steaks are reserved for genuine “carnivores” who prefer their meat almost raw and cooked as little as possible. 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).
Stick the thermometer probe in the thickest portion of the meat, away from fat, bone, or gristle, to check the temperature. (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.Īlways 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. 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. When cooking any kind of steak, the following tips will help you get the best results: Also, pay attention to timing guidelines to get the best out of your recipes. After reading this article, we guarantee that you’ll know a lot more about cooking steak than before.
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