How to Cook a Great Steak
How to Cook a Great Steak
- Pan, barbecue or grill should be moderately hot before you add the steaks.
- Turn steaks once only.
- Know when your steaks are done:
RARE
- Cook for a few minutes per side (depending on thickness).
- Cook until steak feels ‘very soft’ with the back of the tongs.
- Internal temperature approximately 55-60ºC
MEDIUM RARE
- Cook one side until moisture is visible on top surface
- Cook on second side until moisture is visible on top
- Cook until steak feels ‘soft’ with back of the tongs
- Internal temperature approximately 60-65ºC
MEDIUM
- Cook on one side until moisture is pooling on top surface
- Cook on second side until moisture is visible on top
- Cook until steak feels ‘springy’ but soft with the back of the tongs
- Internal temperature approximately 65-70ºC
MEDIUM WELL DONE
- Cook on one side until moisture is pooling on top surface
- Turn and cook on the second side until moisture is pooling on top
- Reduce heat slightly and continue to cook until steak feels ‘firm’ with the back of the tongs
- Internal temperature approximately 70ºC
WELL DONE
- Cook on one side until moisture is pooling on top surface
- Turn and cook on the second side until moisture is pooling on top
- Reduce heat slightly and continue to cook until steak feels ‘very firm’ with the back of the tongs
Cooking very thick steaks
- Brown all sides in a hot pan
- Slightly reduce heat and cook as required
- Turn a second time
- If cooking thicker steaks medium well or well done, you may need to finish them in the oven
- Test when to take out of the pan by using the back of the tongs or a steak thermometer to measure the temperature in the middle of the steak