Steak
This guide explains different steak cooking levels, from rare to well-done. We'll cover how to cook steak to your preferred level, using different methods, and how to tell when it's done.
Equipment
- Meat Thermometer
- Heavy-bottomed Pan (cast iron or stainless steel)
- Grill
- Broiler Pan
- Baking Sheet
- Tongs
- Grill Brush
Ingredients
- 1-2 per person Steak Choose your favorite cut!
- To taste Salt Use kosher salt or sea salt.
- To taste Pepper Freshly ground black pepper is best.
- 1-2 tablespoons Oil Use a high-smoke-point oil like canola or avocado oil.
Instructions
- 1. Heat a heavy pan (cast iron is great!) over high heat. Add 1-2 tablespoons of oil with a high smoke point, like canola or avocado oil.
- 2. Place your seasoned steak in the hot pan. Sear for 2-4 minutes per side, depending on thickness and desired doneness. Thicker steaks need longer.
- 3. Use a meat thermometer to check the internal temperature. See the doneness chart above for target temperatures.
- 4. Remove from pan and let rest for 5-10 minutes before serving.
- 1. Preheat your grill to high heat. Clean the grates with a grill brush.
- 2. Place your seasoned steak on the hot grill. Grill for 3-5 minutes per side for medium-rare, adjusting time based on thickness and desired doneness.
- 3. Use tongs to flip the steak; avoid piercing it with a fork. This keeps the juices inside.
- 4. Check the internal temperature with a meat thermometer.
- 5. Remove from grill and let rest for 5-10 minutes before slicing and serving.
- 1. Preheat your broiler. Place the steak on a broiler pan a few inches from the heat source.
- 2. Broil for 2-3 minutes per side for medium-rare. Watch closely – broiling cooks quickly!
- 3. Use a meat thermometer to check for your desired doneness.
- 4. Remove and let rest before serving.
- 1. Preheat your oven to 400°F (200°C).
- 2. Place the seasoned steak on a baking sheet.
- 3. Roast, checking the internal temperature with a meat thermometer. Thinner steaks will cook faster than thicker ones.
- 4. Let rest for 5-10 minutes before serving. Enjoy!
Notes
Remember, a meat thermometer is your best friend! It gives you accurate results every time. Different cuts of beef need different cooking times. A thicker cut like ribeye takes longer than a thinner cut like sirloin. Pay close attention to the internal temperature to get your steak just the way you like it—rare, medium-rare, medium, medium-well, or well-done. Always let your steak rest after cooking to keep it juicy and tender. Experiment with different seasonings and marinades to find your favorite flavors.