Steak Cooking Times: How Long Each Side for Perfect Doneness

Let’s talk steak. Everyone loves a good steak, right? That juicy, tender, perfectly cooked piece of meat that makes your mouth water just thinking about it. But let’s be honest, getting it right can be a bit of a gamble. I've been there, staring at a sizzling steak, wondering if I've cooked it for too long or not long enough. And those dreaded "how long on each side?" questions start popping up in my head.

So, I thought, "Right, enough is enough! Let's get to the bottom of this steak cooking mystery." And that's what this guide is all about. We're going to explore the different levels of doneness, the best ways to cook steak, and how to nail those cooking times for each side. It's going to be a journey, but I promise it'll be worth it. We'll end up with a delicious steak that's cooked to your exact liking, every time. So, grab your trusty pan, a good quality steak, and let’s get started!

(Part 1) Understanding steak doneness

Before we even think about flipping that steak, we need to decide how we want it done. Now, I know you might be thinking, "Well, it's either well-done or rare!" But it's not quite as simple as that. There are actually five main levels of doneness, each with its own unique texture and flavour.

1. Rare:

Think of a rare steak like a kiss of the pan. It's the least cooked, with a bright red center and a cool, juicy texture. The outside will be seared but the inside will be soft and tender, with a hint of that raw, almost sweet, flavour. Now, I'm not saying I always go for rare, but it's a real treat when you're feeling adventurous.

If you're a fan of rare steak, be sure to choose a high-quality cut with good marbling. This will help ensure the steak stays juicy and flavorful even when cooked to this level of doneness. A good choice for rare is a ribeye or a filet mignon, as these cuts are known for their tenderness and marbling.

2. Medium-Rare:

This is my personal favourite, and it's probably the most popular choice. The center is still pink, but the texture is more firm and the flavour is more intense. The outside is nicely browned and crisp, with a lovely contrast to that juicy center. I love the balance of textures and flavours – it's a real winner.

Medium-rare is a versatile doneness level that works well with a variety of cuts. It’s a good choice for a sirloin, new york strip, or even a T-bone steak. The slight pinkness in the center means the steak is still juicy and tender, while the browned exterior provides a delicious flavor contrast.

3. Medium:

Medium is the happy medium between rare and well-done. The center will be a touch pink, but most of it will be a warm gray-brown. This is where you start getting a more cooked flavour, but you still have some of that juicy tenderness. It's a good option for those who like a little bit of both worlds.

Medium is a good choice for those who prefer a bit more cooked steak, but don't want it to be completely dry. It’s a good option for a sirloin, New York strip, or even a T-bone steak. The slight pinkness in the center means the steak is still juicy and tender, while the browned exterior provides a delicious flavor contrast.

4. Medium-Well:

As you get towards medium-well, the center will be mostly gray-brown, with just a hint of pink peeking out. The texture is firmer and the flavour is more cooked. It’s a solid choice for those who prefer their steak on the less rare side.

Medium-well is a good choice for those who prefer their steak to be more cooked, but don't want it to be completely dry. It’s a good choice for a sirloin, New York strip, or even a T-bone steak. The slight pinkness in the center means the steak is still juicy and tender, while the browned exterior provides a delicious flavor contrast.

5. Well-Done:

Well-done is the most cooked. The entire steak is a solid brown, with no hint of pink. It's the firmest and most cooked of all the doneness levels. Now, I'm not a big fan of well-done, but if that's your jam, then you do you.

Well-done steak is best with a leaner cut, such as a sirloin or a flank steak. These cuts have less marbling, so they can withstand more cooking time without becoming dry and tough.

(Part 2) Choosing Your Steak

Alright, now that we’ve got a handle on doneness, let's talk about the star of the show – the steak itself. choosing the right steak is essential for a delicious result. And don't worry, it’s not as complicated as it sounds. There are a few key things to keep in mind.

1. Cuts:

The first thing you need to decide is the cut of steak. Now, this is where things can get a little confusing, but I’ll break it down for you. Some of the most popular cuts for steaks are:

1. Rib-eye: This is a classic choice, known for its rich marbling and tender texture. It’s a bit more expensive, but worth it for a special occasion. It's particularly delicious when cooked to medium-rare or medium, as it retains its juiciness and flavour.
2. Sirloin: A good all-around choice, sirloin is leaner than rib-eye but still has good flavour. It’s a bit more affordable and a great option for everyday grilling. It’s versatile and works well with a variety of doneness levels, from medium-rare to well-done.
3. New York Strip: This is a very popular cut with a large, rectangular shape. It’s leaner than rib-eye and has a slightly more intense flavour. It’s great for pan-frying or grilling. Like sirloin, it’s versatile and works well with various doneness levels.
4. Filet Mignon: This is the most tender cut of steak, known for its buttery, delicate flavour. It’s often served with a rich sauce or topping. It’s best cooked to rare or medium-rare, as overcooking can make it dry and tough.
5. T-bone: This cut is a mix of sirloin and tenderloin, providing a great balance of flavours and textures. It’s a good choice for those who want a bit of everything. It’s versatile and works well with various doneness levels.

If you're looking for a more budget-friendly option, consider using a skirt steak or a flank steak. These cuts are more flavorful when cooked to medium-well or well-done, as they tend to be tougher than the other cuts. They’re great for grilling or marinating.

2. Thickness:

The thickness of your steak will also affect your cooking time. Thicker steaks take longer to cook than thinner steaks, so make sure to adjust your cooking time accordingly. I usually go for a steak that’s about 1.5-2 inches thick. It’s thick enough for a juicy, tender center but not so thick that it takes forever to cook.

If you’re using a thinner steak, you’ll need to shorten your cooking times to prevent overcooking. A thinner steak will cook faster, so it’s essential to watch it closely to ensure it doesn’t become overcooked and dry.

3. Quality:

Finally, consider the quality of your steak. For the best results, choose a steak that’s been aged and graded. This means that it’s been carefully selected and stored for a certain period of time to improve its tenderness and flavour. You can usually find good quality steaks at your local butcher shop or at a reputable supermarket.

Look for steaks that are graded by the USDA. The USDA Prime grade is the highest quality, followed by Choice and Select. Aged steaks have a more intense flavour and a more tender texture. They’re usually worth the extra cost.

(Part 3) Prepping Your Steak

Now that you’ve got your perfect steak, it’s time to get it ready for the pan. Proper prepping is crucial for a delicious and juicy steak, so don't skip this step.

1. Pat it Dry:

The first thing you need to do is pat your steak dry with paper towels. This will help it to sear properly and prevent steam from building up, which can make the steak tough.

2. Seasoning:

Next, season your steak liberally with salt and pepper. Don't be shy! Salt helps to draw out moisture, which contributes to a more flavorful steak. I often add a pinch of garlic powder or onion powder for a little extra flavour.

Experiment with different herbs and spices to enhance the flavor of your steak. Some popular options include paprika, thyme, rosemary, and oregano. You can also use a pre-made steak seasoning blend.

3. Rest at Room Temperature:

Now, this is an important one, and it’s something I didn’t always do. Let your steak rest at room temperature for about 30 minutes before cooking. This will help it to cook more evenly and prevent it from becoming tough. You want to make sure the steak is completely thawed, too, so if you’ve got it from the freezer, let it sit in the fridge overnight to thaw properly.

If you're short on time, you can skip this step, but it will result in a less evenly cooked steak.

(Part 4) Cooking Your Steak

Okay, we've reached the exciting part. It's time to get that steak cooking! There are a few different methods you can use, each with its own benefits. Let’s look at the most popular ones.

1. Pan-Frying:

Pan-frying is a great way to cook steak if you're looking for a quick and easy method. You'll need a heavy-bottomed pan that can get really hot, like cast iron. Here’s how to do it:

1. Heat your pan over medium-high heat. You’ll know it’s ready when a drop of water sizzles immediately when it hits the pan.
2. Add a tablespoon or two of oil to the pan. I like to use olive oil or avocado oil.
3. Carefully place the steak in the pan and let it cook undisturbed for about 2-3 minutes per side for medium-rare. This is for a steak that’s about 1.5 inches thick. If you’re cooking a thinner steak, adjust your cooking times accordingly.
4. Once the steak is nicely seared, reduce the heat to medium and continue cooking for another 2-3 minutes per side, or until the steak is cooked to your liking. For a medium-rare steak, the internal temperature should be around 130-135°F.

If you want a more flavorful crust, you can sear the steak over high heat for a shorter time, about 1-2 minutes per side. Then reduce the heat to medium and continue cooking until the steak reaches your desired doneness.

For a more even cook, you can use a cast iron skillet with a lid. This will help to trap the heat and cook the steak more evenly. Just be careful when lifting the lid, as steam will escape.

2. Grilling:

Grilling is another popular way to cook steak. It adds a nice smoky flavour and those beautiful grill marks. You’ll need a gas grill or a charcoal grill. Here’s how to do it:

1. Heat your grill to medium-high heat. You’ll know it’s ready when you hold your hand about 5 inches above the grates and can only hold it there for 4-5 seconds.
2. Clean your grill grate with a grill brush.
3. Place your steak on the grill and let it cook for about 2-3 minutes per side for medium-rare. Again, adjust your cooking times for thicker or thinner steaks.
4. Once the steak is nicely seared, close the grill lid and continue cooking for another 2-3 minutes per side, or until the steak is cooked to your liking.

For a more flavorful steak, use a charcoal grill. The smoky flavour of the charcoal will enhance the flavor of the steak.

If you’re using a gas grill, try using a grill grate that has a good amount of space between the grates. This will allow for more even cooking and prevent the steak from sticking.

3. Broiling:

Broiling is a good option if you don’t have a grill or pan. You’ll need a broiler oven. Here’s how to do it:

1. Preheat your broiler to high heat.
2. Place your steak on a baking sheet lined with parchment paper.
3. Place the baking sheet under the broiler and cook for about 2-3 minutes per side for medium-rare. Again, adjust your cooking times for thicker or thinner steaks.
4. Once the steak is nicely seared, flip it over and continue broiling for another 2-3 minutes per side, or until the steak is cooked to your liking.

When broiling, keep a close eye on the steak to prevent it from burning. The broiler can be very hot, so it’s easy to overcook the steak.

To prevent the steak from sticking to the baking sheet, you can place it on a wire rack. This will allow for even cooking and prevent the steak from being steamed.

(Part 5) Checking for Doneness

Now, how do you know when your steak is cooked to your liking? Well, you can use a meat thermometer, which is the most accurate way to check for doneness. But if you don’t have a thermometer, there are a few other methods you can use:

1. The Finger Test:

The finger test is a little less scientific, but it can be a good indicator. Press the middle of your palm with your finger. The firmness you feel will match the firmness of a steak that’s cooked to that level of doneness. For example, if you’re going for medium-rare, press the middle of your palm with your thumb. That’s about the firmness you’ll want your steak to be.

The finger test is a good option if you don't have a thermometer, but it’s not as accurate as using a thermometer. It’s also not a good option for thick steaks, as it’s difficult to get an accurate reading.

2. The Colour Test:

You can also use the colour of the steak as a guide. For rare, the center will be a bright red. For medium-rare, the center will be pink. For medium, the center will be a touch pink, but mostly gray-brown. For medium-well, the center will be mostly gray-brown, with just a hint of pink. And for well-done, the entire steak will be a solid brown.

The colour test is a good option for thin steaks, but it’s not as accurate as using a thermometer. It’s also not a good option for steaks that are heavily marbled, as the marbling can make it difficult to assess the colour of the meat.

(Part 6) Resting Your Steak

Once your steak is cooked to your liking, it’s crucial to let it rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, resulting in a more tender and juicy piece of meat.

Simply transfer your steak to a cutting board and cover it loosely with foil. Let it rest for 5-10 minutes, depending on the thickness of your steak. While it’s resting, you can start preparing the rest of your meal.

Resting your steak is one of the most important steps in the cooking process. It’s essential for a juicy, tender steak.

(Part 7) Serving Your Steak

After your steak has rested, it’s time to enjoy the fruits of your labour. There are endless possibilities when it comes to serving steak. You can keep it simple with a side of roasted vegetables and mashed potatoes, or get a bit fancier with a creamy mushroom sauce or a tangy chimichurri. It’s up to you.

I’ll be honest, I can’t resist a good steak with a side of garlic bread, roasted asparagus, and a generous amount of butter. It’s a classic combination that always hits the spot.

When serving steak, it’s important to slice it against the grain. This will help to tenderize the steak and make it easier to chew.

You can also serve steak with a variety of sauces and toppings, such as:

1. Béarnaise sauce: A classic French sauce made with egg yolks, butter, and herbs. It’s rich and flavorful, and pairs well with medium-rare to medium-well steak.
2. Mushroom sauce: A savory sauce made with mushrooms, butter, and cream. It’s hearty and flavorful, and pairs well with medium-rare to medium-well steak.
3. chimichurri sauce: A bright and tangy Argentine sauce made with herbs, garlic, vinegar, and olive oil. It’s a refreshing and flavorful accompaniment to grilled steak.
4. Horseradish cream: A creamy sauce made with horseradish, sour cream, and mayonnaise. It’s spicy and tangy, and pairs well with medium-rare to medium-well steak.

(Part 8) Top Tips for Perfect Steak

Here are some of my top tips for cooking the perfect steak:

1. Don't overcook it! One of the biggest mistakes people make when cooking steak is overcooking it. It ends up dry and tough. Stick to those cooking times and use a thermometer for accurate results.
2. Flip it only once! Flipping your steak multiple times can dry it out. Resist the urge to keep checking it. Just let it sear and cook through on each side.
3. Use high heat! Cooking your steak over high heat will help to create a delicious crust. If you're using a pan, make sure it's hot enough before you add the steak.
4. Don't crowd the pan! If you’re pan-frying your steak, make sure there’s enough space for it to cook evenly. If it’s too crowded, the steak won’t sear properly.
5. Let it rest! I can’t stress this enough. Resting your steak is crucial for juicy, tender results.

You can also use a meat tenderizer to help break down the tough fibers in the steak.

(Part 9) Common Steak cooking mistakes

We’ve all been there, staring at a steak that’s not quite right, wondering what went wrong. Let’s look at some common mistakes and how to avoid them:

1. Overcooking:

This is the biggest mistake you can make when cooking steak. It makes the steak dry and tough. To avoid overcooking, make sure to use a thermometer to check the internal temperature of your steak.

If you’re not sure how long to cook your steak, start by cooking it for a shorter time and then check the internal temperature. You can always cook it for a little longer if it’s not cooked to your liking.

2. Not Using Enough Heat:

If you're not cooking your steak over high heat, you won’t get a nice, crispy crust. Make sure your pan is hot enough before you add the steak.

To test if your pan is hot enough, add a drop of water to the pan. If the water sizzles immediately, then the pan is hot enough.

3. Not Letting It Rest:

Resting your steak is essential for juicy, tender results. If you don't let it rest, the juices will run out when you slice it, making it dry.

It’s best to rest your steak for at least 5-10 minutes before slicing. This will allow the juices to redistribute throughout the steak, making it more tender and juicy.

4. Slicing Too Soon:

Slicing your steak too soon will also make it dry. Let it rest for at least 5 minutes before slicing.

Slicing your steak against the grain will also help to tenderize it.

5. Not Seasoning Properly:

Seasoning is crucial for a flavorful steak. Don't be shy with the salt and pepper.

Season your steak generously with salt and pepper, and don't be afraid to experiment with other herbs and spices.

(Part 10) FAQs

Now, I know you might have a few questions about cooking steak. I’ve put together some of the most common questions and answers to help you out:

1. What temperature should I cook my steak to?

Here’s a quick guide to internal temperatures for different levels of doneness:

Remember, these are just guidelines. Use a meat thermometer to check the internal temperature of your steak and cook it to your liking.

2. How do I tell if my steak is done without a thermometer?

You can use the finger test or the colour test to check for doneness. The finger test is a good way to gauge the firmness of your steak, while the colour test can help you determine how cooked the center is.

The finger test is a good option if you don't have a thermometer, but it’s not as accurate as using a thermometer. It’s also not a good option for thick steaks, as it’s difficult to get an accurate reading.

The colour test is a good option for thin steaks, but it’s not as accurate as using a thermometer. It’s also not a good option for steaks that are heavily marbled, as the marbling can make it difficult to assess the colour of the meat.

3. Can I cook a steak in the oven?

Yes, you can cook a steak in the oven. Preheat your oven to 400°F and place the steak on a baking sheet lined with parchment paper. Cook the steak for about 10-15 minutes for medium-rare, or until it reaches your desired doneness.

For a more even cook, you can sear the steak in a pan on the stovetop before placing it in the oven. This will help to create a crispy crust.

4. What can I serve with steak?

There are endless possibilities when it comes to serving steak. Some popular sides include roasted vegetables, mashed potatoes, garlic bread, and salad. You can also add a sauce, such as a creamy mushroom sauce or a tangy chimichurri.

Experiment with different sides and sauces to find your perfect pairing.

5. How do I store leftover steak?

Leftover steak can be stored in the fridge for up to 3-4 days. Wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. You can reheat leftover steak in the oven, microwave, or pan.

If you’re storing leftover steak for a longer period of time, you can freeze it. To freeze steak, wrap it tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 3-4 months.

Well, there you have it! I hope this guide has helped you understand the basics of cooking steak. Remember, practice makes perfect. So, grab a good quality steak, gather your ingredients, and get cooking! Enjoy!