Steak Cooking Time Chart: Medium Doneness Guide

Ah, steak. There's just something about a perfectly cooked piece of beef that makes the world feel right. Juicy, tender, bursting with flavour... it's a culinary masterpiece. But achieving that "medium" magic can feel like a bit of a gamble, especially if you're not a seasoned grill master. You've got your pan scorching hot, your steak all prepped, and then the dreaded question arises: "How long do I cook it?"

Fear not, my fellow steak enthusiasts! This guide is your trusty compass for navigating the world of medium-done steak. We'll break down the different stages of doneness, explore the nuances of different cuts, and give you a handy chart to make sure your steak is cooked to perfection, every single time.

But it's not just about the time, you know? It's about the thickness of the steak, the cut you choose, and the heat of your pan or grill. I'm going to share all the tips and tricks I've picked up over years of grilling (and, let's be honest, a few burnt offerings along the way!). So grab your favorite cut, sharpen your knives, and let's turn you into a steak-cooking champion!

(Part 1) Understanding steak doneness: The Inside Scoop

Before you even think about grabbing your tongs, let's talk about the different levels of steak doneness. It's not just about preference, it's about the actual temperature of the steak. Each level has a distinct look and feel, and getting to know them is key to mastering your steak game.

Rare

Imagine a bright red center, almost like a fresh ruby, with a slightly warm, almost blushing outer ring. That's rare. It's a bold choice, best enjoyed with cuts like filet mignon or ribeye, as they're naturally tender. Think of a cool, melt-in-your-mouth center with just a touch of warmth on the edges. This is for those who truly appreciate the raw, unadulterated flavour of beef.

• internal temperature: 125°F (52°C)

Medium-Rare

Now we're getting into a more popular zone! Medium-rare is a crowd-pleaser, with a slightly pink center and a warmer outer ring. It's the perfect balance of tenderness and flavour, working well with a variety of cuts. The center is no longer raw, but still juicy and luscious. This is where most steak lovers find their sweet spot.

• Internal Temperature: 130°F (54°C)

Medium

Medium steak is the classic choice, a safe bet for those who prefer a touch more "cooked" than the medium-rare option. You'll find a pink center, but it's warmer than medium-rare, with a well-cooked outer ring. It's still tender, but the pink is starting to fade, offering a bit more of a solid texture.

• Internal Temperature: 140°F (60°C)

Medium-Well

Moving towards the "well done" side, medium-well offers a bit more "cooked-through" texture. You'll see a very faint pink in the center, with a well-cooked outer ring. It's a good choice for those who prefer a more cooked steak, but still want a hint of pink. This is like the bridge between "medium" and "well-done", a happy medium for those who like their beef cooked through, but not completely brown.

• Internal Temperature: 150°F (65°C)

Well-Done

This is for the fully cooked steak enthusiast. Well-done has a brown interior, cooked all the way through. It's a good choice for those who prefer a firm, solid texture and are okay with a slightly drier result. Think of it as the "no-pink" option, where the steak is cooked through and through, with no hint of redness remaining.

• Internal Temperature: 160°F (71°C)

(Part 2) choosing the right cut: Finding Your Perfect Match

Now that you understand the levels of doneness, it's time to choose your steak. Each cut has its own unique texture, flavor profile, and ideal cooking time. Let's dive in:

Filet Mignon

The filet mignon is the ultimate tenderloin, renowned for its melt-in-your-mouth texture and delicate flavour. It's often grilled or pan-seared and is typically cooked to medium-rare or medium. This is the quintessential "special occasion" cut, perfect for a romantic dinner or a luxurious treat.

Ribeye

Ah, the ribeye. A rich, flavorful cut known for its beautiful marbling (those gorgeous streaks of fat!), which gives it a rich, buttery flavour. It's perfect for grilling or roasting, and can be cooked to any level of doneness, although medium-rare is a popular choice. This is a hearty, satisfying cut that delivers a symphony of flavours.

new york strip

The New York strip is a classic, for good reason! It's another popular choice, known for its rich flavour and tender texture. It's often grilled or pan-seared and can be cooked to any level of doneness, but it truly shines when cooked medium-rare to medium. This cut is a versatile option, perfect for a casual weeknight meal or a more formal gathering.

Sirloin

Sirloin is a versatile cut that can be grilled, roasted, or pan-seared. It's a bit more lean than ribeye, but still packs a flavour punch. It's best cooked to medium-rare or medium, and is a great option for those looking for a leaner steak without sacrificing flavour.

flank steak

Flank steak is a tougher cut, but it's a flavorful one! It's best cooked to medium-rare or medium-well. This cut is often marinated and then grilled or pan-seared. To maximize tenderness, slice it thinly across the grain after cooking. This is a great option for fajitas, stir-fries, or slicing thinly and serving as a steak salad.

(Part 3) Preparing Your Steak for Success: A Few Essential Steps

Before you even turn on the stove, there are a few things you need to do to ensure your steak is cooked to perfection. These steps may seem simple, but they make a big difference in the final result.

1. Take It Out of the Fridge: Room Temperature is Key

Don't go straight from the fridge to the pan or grill. Take your steak out of the fridge and let it sit at room temperature for 30 minutes to an hour before cooking. This allows the steak to come to room temperature and cook more evenly. Imagine it as letting the steak relax and "breathe" before its culinary adventure begins.

2. Season It: Don't Skimp on the Flavour

Seasoning your steak is crucial for flavour. A simple salt and pepper rub is all you need for a classic flavour profile, but you can also get creative with other spices like garlic powder, onion powder, or paprika. Personally, I like to add a pinch of smoked paprika to my steaks for a touch of smoky depth. The key is to season generously, but avoid overdoing it, as too much salt can dry out the steak.

3. Heat Your Pan or Grill: Get that Sizzle Going

For pan-searing, you'll need a heavy-bottomed pan that can hold heat well. Heat your pan over high heat for a few minutes until it's smoking hot. This is important for getting that beautiful sear, which locks in the juices and develops flavour. For grilling, preheat your grill to medium-high heat. This creates a hot environment that ensures your steak gets a nice crust and cooks evenly.

(Part 4) Cooking Your Steak: The Art of the Sizzle

Now for the fun part! The cooking process is where your culinary skills really shine. Follow these steps to create a masterpiece.

1. Sear It: Lock in the Flavor

The first step is to sear the steak on all sides to create that beautiful, golden-brown crust. This is what seals in the juices and develops a rich flavour. Place your steak in the hot pan or on the grill and cook for 2-3 minutes per side. Don't worry about overcooking it at this stage, we're just building the crust. You'll hear a delightful sizzle as the steak hits the hot surface – that's the sound of deliciousness happening!

2. Cook It: Time is of the Essence

Once your steak is beautifully seared, reduce the heat to medium or medium-low and continue cooking for the desired amount of time based on the thickness and your desired level of doneness. Remember, the thicker the steak, the longer it will take to cook.

Take a peek at the chart below for a general guide, but remember, these are just guidelines. The actual cooking time will vary depending on the cut of steak, the heat of your pan or grill, and your personal preference. It's always best to use a meat thermometer to check the internal temperature of your steak to ensure it's cooked to your liking.

3. Rest It: Let the Juices Redistribute

When your steak is cooked to perfection, remove it from the pan or grill and let it rest for 5-10 minutes before slicing and serving. This is a crucial step, as it allows the juices to redistribute throughout the steak. This results in a more tender and flavorful piece of meat, Imagine it as the steak relaxing and reabsorbing all the deliciousness it's just created! I like to tent the steak with some foil to keep it warm while it rests.

(Part 5) Steak Cooking Time Chart (Medium Doneness Guide)

Here's a handy chart to help you nail that perfect medium doneness every time:

This table gives you a general guideline, but remember, it's always best to check the internal temperature of your steak with a meat thermometer. There's no shame in using a thermometer – it takes the guesswork out of cooking and ensures your steak is cooked to your exact liking!

(Part 6) Tips for perfect steak: Mastering the Art of Grilling

Here are a few extra tips that can help you achieve steak nirvana:

1. Use a Meat Thermometer: Your Steak's Best Friend

I know, I know, it might feel like cheating, but a meat thermometer is a chef's best friend. It takes the guesswork out of cooking and ensures your steak is cooked to perfection, without overcooking or undercooking. You can find inexpensive meat thermometers at most grocery stores.

2. Don't Overcrowd the Pan: Give Your Steak Space to Breathe

If you're pan-searing, don't overcrowd the pan. This will lower the temperature and prevent the steak from getting that beautiful sear. Cook your steaks in batches if necessary. Think of it as giving each steak its own personal space to sizzle and shine!

3. Flip Only Once: Less is More

For a beautiful, even sear, flip your steak only once. Resist the urge to flip it over and over again, as this can interrupt the cooking process and result in a less flavorful steak. Imagine it like a delicate dance, where each side gets its moment in the spotlight before moving on to the next.

4. Don't Overcook It: Respect the Doneness

Overcooked steak is a sad sight. It's dry, tough, and a culinary disappointment. Use your meat thermometer to check the internal temperature of your steak and remove it from the heat when it reaches your desired level of doneness. Don't be afraid to pull it off the grill a few degrees early – it will continue to cook a bit as it rests.

5. Rest It Properly: Time for Relaxation

As we mentioned before, resting your steak is crucial. Let it rest for at least 5 minutes before slicing and serving. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful piece of meat. Think of it as giving your steak a moment to cool down and relax before you enjoy it. You can tent the steak with some foil to keep it warm while it rests.

(Part 7) Delicious steak accompaniments: Elevate Your Meal

You've got your perfectly cooked steak, but it's time to think about the perfect side dishes to elevate your meal. Here are a few ideas to complete the culinary experience.

1. Roasted Vegetables: A Classic Pairing

Roasted vegetables, like asparagus, broccoli, or Brussels sprouts, are a classic pairing for steak. The roasting process brings out the natural sweetness of the vegetables and adds a lovely char. They provide a colorful and flavorful contrast to the richness of the steak.

2. Creamy mashed potatoes: comfort food at its Finest

creamy mashed potatoes are a comforting and delicious side dish for steak. They provide a creamy counterpoint to the rich and savory steak. The smooth texture and creamy flavour complement the steak perfectly.

3. Green Salad: A Refreshing Contrast

A fresh green salad with a light vinaigrette is a refreshing and healthy way to balance out a hearty steak meal. The crispness of the greens and the tangy vinaigrette add a welcome contrast to the richness of the steak.

4. Garlic Bread: A Simple Classic

Who doesn't love garlic bread? It's a simple yet delicious side dish that pairs perfectly with steak. The garlicky, buttery flavour is a perfect accompaniment to the savory steak.

5. Mac and Cheese: A Cheesy Indulgence

For a more indulgent side, try mac and cheese. It's a cheesy, creamy delight that will make any steak meal feel special. The richness of the mac and cheese complements the richness of the steak, creating a truly satisfying meal.

(Part 8) Sauce It Up: Adding a Touch of Magic

Your steak is cooked to perfection, you've got the perfect side dish, but what about the sauce? Here are a few ideas to elevate your steak game to the next level.

1. Béarnaise Sauce: A French Classic

Béarnaise sauce is a classic steak sauce that is rich, creamy, and slightly tangy. It's made with egg yolks, butter, vinegar, and herbs. It's a truly indulgent sauce that adds a touch of elegance to any steak.

2. Garlic Butter Sauce: Simple and Delicious

Garlic butter sauce is a simple yet delicious sauce that's perfect for steak. It's made with butter, garlic, and herbs. You can also add a splash of white wine or lemon juice for extra flavour. This is a quick and easy sauce that elevates the flavour of your steak without being too fussy.

3. Red Wine Reduction: A Rich and Complex Sauce

Red wine reduction is a rich and flavorful sauce that's made by reducing red wine with shallots, garlic, and herbs. It's a perfect way to add depth and complexity to your steak. The sweetness of the reduced wine pairs perfectly with the savory steak.

4. Peppercorn Sauce: A Bold and Flavorful Choice

Peppercorn sauce is a bold and flavorful sauce that's made with black peppercorns, butter, and cream. It's a perfect pairing for a well-seasoned steak. The peppery kick adds a touch of spice to the meal.

5. Mushroom Sauce: Earthy and Delectable

Mushroom sauce is a rich and earthy sauce that's made with mushrooms, butter, and cream. It's a classic pairing for steak and can be made with a variety of mushrooms, including cremini, portobello, and shiitake. The earthy flavour of the mushrooms complements the steak perfectly.

(Part 9) FAQs: Answers to Your Most Burning Questions

Let's address some of the most common steak cooking questions, so you can feel like a true grilling expert!

1. How do I know when my steak is cooked to medium?

The best way to check the doneness of your steak is to use a meat thermometer. A medium steak should have an internal temperature of 140°F (60°C). You can also check the doneness by pressing on the steak. A medium steak will feel firm but slightly springy to the touch. Think of it as a gentle bounce, like a well-made mattress!

2. What if I overcook my steak?

Don't worry, it happens to the best of us! If you overcook your steak, don't fret. It's still edible, although it might be a bit drier than you'd like. You can try to salvage it by slicing it thinly and serving it with a rich sauce. The sauce will help to add moisture and flavour to the steak.

3. Can I cook steak in the oven?

Yes, you can cook steak in the oven! It's a great option if you want a more hands-off cooking method. Preheat your oven to 400°F (204°C) and cook the steak for 10-15 minutes per side, depending on the thickness. You can also sear the steak in a pan before transferring it to the oven to give it a beautiful crust. This is a great option for those who are short on time or want a more consistent cook.

4. What is the best way to store steak?

For the best results, store your steak in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. You can also freeze steak for up to 3 months. To freeze, wrap the steak in plastic wrap and then place it in a freezer-safe bag. Remember to thaw your steak in the refrigerator before cooking. This will ensure that your steak stays fresh and flavorful.

5. What are some other ways to cook steak?

Besides grilling and pan-searing, you can also cook steak in a variety of other ways, including roasting, broiling, and sous vide. Experiment with different cooking methods to find your favourite way to cook steak. Each method offers a unique flavour and texture.