Cooking a steak can be a daunting task, especially for those who are new to the world of grilling and pan-searing. One of the most common questions that people ask is how long to cook a steak per side. The answer, however, is not as simple as it seems. The cooking time for a steak depends on several factors, including the type of steak, its thickness, the level of doneness desired, and the cooking method used.
Understanding the Different Types of Steak
Before we dive into the cooking times, it’s essential to understand the different types of steak that are available. The type of steak can affect the cooking time, as some steaks are thicker and more dense than others. Here are some of the most common types of steak:
- Ribeye: A rich, tender cut of steak that is known for its marbling and rich flavor.
- Sirloin: A leaner cut of steak that is taken from the rear section of the animal.
- Filet Mignon: A tender cut of steak that is taken from the small end of the tenderloin.
- New York Strip: A cut of steak that is taken from the middle of the sirloin.
The Importance of Steak Thickness
The thickness of the steak is another critical factor that affects the cooking time. A thicker steak will take longer to cook than a thinner one, as it needs more time to reach the desired level of doneness. Here’s a general guideline for steak thickness:
| Steak Thickness | Cooking Time |
|---|---|
| 1-1.5 inches (2.5-3.8 cm) | 4-6 minutes per side for medium-rare |
| 1.5-2 inches (3.8-5 cm) | 5-7 minutes per side for medium-rare |
| 2-2.5 inches (5-6.4 cm) | 6-8 minutes per side for medium-rare |
Understanding the Levels of Doneness
The level of doneness is another critical factor that affects the cooking time. The level of doneness refers to the internal temperature of the steak, which can range from rare to well-done. Here are the different levels of doneness and their corresponding internal temperatures:
- Rare: 120°F – 130°F (49°C – 54°C)
- Medium-rare: 130°F – 135°F (54°C – 57°C)
- Medium: 140°F – 145°F (60°C – 63°C)
- Medium-well: 150°F – 155°F (66°C – 68°C)
- Well-done: 160°F – 170°F (71°C – 77°C)
Cooking Methods: Grilling vs. Pan-Searing
The cooking method used can also affect the cooking time. Grilling and pan-searing are two of the most common methods used to cook steak. Here’s a brief overview of each method:
Grilling
Grilling is a high-heat cooking method that uses direct heat to cook the steak. Grilling is ideal for thicker steaks, as it allows for a nice crust to form on the outside while keeping the inside juicy. Here’s a general guideline for grilling steak:
| Steak Thickness | Cooking Time |
|---|---|
| 1-1.5 inches (2.5-3.8 cm) | 4-6 minutes per side for medium-rare |
| 1.5-2 inches (3.8-5 cm) | 5-7 minutes per side for medium-rare |
| 2-2.5 inches (5-6.4 cm) | 6-8 minutes per side for medium-rare |
Pan-Searing
Pan-searing is a lower-heat cooking method that uses indirect heat to cook the steak. Pan-searing is ideal for thinner steaks, as it allows for a nice crust to form on the outside while keeping the inside juicy. Here’s a general guideline for pan-searing steak:
| Steak Thickness | Cooking Time |
|---|---|
| 1-1.5 inches (2.5-3.8 cm) | 3-5 minutes per side for medium-rare |
| 1.5-2 inches (3.8-5 cm) | 4-6 minutes per side for medium-rare |
| 2-2.5 inches (5-6.4 cm) | 5-7 minutes per side for medium-rare |
Additional Tips for Cooking the Perfect Steak
In addition to the cooking time, there are several other factors that can affect the quality of the steak. Here are some additional tips for cooking the perfect steak:
Bring the Steak to Room Temperature
Before cooking the steak, it’s essential to bring it to room temperature. This allows the steak to cook more evenly and prevents it from cooking too quickly on the outside.
Season the Steak Liberally
Seasoning the steak liberally with salt, pepper, and other seasonings can enhance the flavor and texture of the steak.
Use a Meat Thermometer
Using a meat thermometer can help ensure that the steak is cooked to the desired level of doneness.
Don’t Press Down on the Steak
Pressing down on the steak with a spatula can squeeze out the juices and make the steak tough.
Let the Steak Rest
Letting the steak rest for a few minutes before serving can allow the juices to redistribute and the steak to retain its tenderness.
In conclusion, cooking a steak can be a complex process, but by understanding the different types of steak, the importance of steak thickness, the levels of doneness, and the cooking methods used, you can cook the perfect steak every time. Remember to bring the steak to room temperature, season it liberally, use a meat thermometer, don’t press down on the steak, and let it rest before serving. With practice and patience, you can become a steak-cooking master and impress your friends and family with your culinary skills.
What is the ideal internal temperature for a perfectly cooked steak?
The ideal internal temperature for a perfectly cooked steak depends on the level of doneness desired. For a rare steak, the internal temperature should be at least 120°F – 130°F (49°C – 54°C), while a medium-rare steak should be cooked to an internal temperature of 130°F – 135°F (54°C – 57°C). For a medium-cooked steak, the internal temperature should be between 140°F – 145°F (60°C – 63°C), and for a well-done steak, the internal temperature should be at least 160°F (71°C).
It’s essential to note that the internal temperature of the steak will continue to rise after it’s removed from the heat, a phenomenon known as “carryover cooking.” This means that the steak should be removed from the heat when it reaches an internal temperature that’s 5°F (3°C) lower than the desired level of doneness. This allows the steak to reach the perfect internal temperature as it rests.
How long should I cook a steak per side for a rare finish?
The cooking time for a rare steak per side will depend on the thickness of the steak and the heat level of the cooking surface. As a general rule, a 1-inch (2.5 cm) thick steak should be cooked for 2-3 minutes per side for a rare finish. However, this time may vary depending on the specific steak and cooking surface being used. It’s essential to use a thermometer to check the internal temperature of the steak to ensure it reaches the desired level of doneness.
To achieve a perfect rare steak, it’s crucial to sear the steak over high heat for a short period, then finish cooking it over lower heat. This helps to lock in the juices and flavors of the steak. It’s also essential to not press down on the steak with a spatula while it’s cooking, as this can squeeze out the juices and make the steak tough.
What is the best type of steak to cook for a beginner?
The best type of steak to cook for a beginner is a ribeye or a strip loin. These cuts of steak are relatively easy to cook and are more forgiving than other types of steak. They are also less prone to drying out, making them an excellent choice for those new to cooking steak. Additionally, ribeye and strip loin steaks are widely available in most supermarkets and butcher shops.
When cooking a ribeye or strip loin steak, it’s essential to season the steak liberally with salt, pepper, and any other desired seasonings before cooking. This helps to enhance the flavor of the steak and creates a delicious crust on the outside. It’s also crucial to cook the steak over high heat to achieve a nice sear, then finish cooking it over lower heat to the desired level of doneness.
How do I prevent my steak from becoming tough and chewy?
To prevent a steak from becoming tough and chewy, it’s essential to cook it to the correct internal temperature and not overcook it. Overcooking a steak can cause the proteins to become tough and chewy, making it unpleasant to eat. It’s also crucial to not press down on the steak with a spatula while it’s cooking, as this can squeeze out the juices and make the steak tough.
Another way to prevent a steak from becoming tough and chewy is to cook it using a technique called “dry-brining.” This involves seasoning the steak with salt and letting it sit in the refrigerator for several hours or overnight before cooking. This helps to break down the proteins in the steak and creates a more tender and flavorful final product.
Can I cook a steak in the oven instead of on the stovetop or grill?
Yes, you can cook a steak in the oven instead of on the stovetop or grill. In fact, oven-cooking is a great way to cook a steak, especially during the winter months when grilling may not be possible. To cook a steak in the oven, preheat the oven to 400°F (200°C), then place the steak on a broiler pan or a rimmed baking sheet. Cook the steak for 8-12 minutes per side, or until it reaches the desired level of doneness.
One of the benefits of oven-cooking a steak is that it allows for even cooking and can help to prevent the steak from becoming overcooked. It’s also a great way to cook a steak without having to constantly monitor the heat and cooking time. However, it’s essential to use a thermometer to check the internal temperature of the steak to ensure it reaches the desired level of doneness.
How do I achieve a nice crust on my steak?
To achieve a nice crust on a steak, it’s essential to cook the steak over high heat for a short period. This helps to create a flavorful crust on the outside of the steak. It’s also crucial to not stir the steak too much while it’s cooking, as this can prevent the crust from forming. Instead, let the steak cook for 2-3 minutes per side, or until a nice crust forms.
Another way to achieve a nice crust on a steak is to use a technique called “sous vide.” This involves sealing the steak in a bag and cooking it in a water bath at a precise temperature. This helps to create a consistent crust on the outside of the steak and can result in a more tender and flavorful final product.
How do I store leftover steak to keep it fresh?
To store leftover steak, it’s essential to let it cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil. The steak can then be stored in the refrigerator for up to 3 days or frozen for up to 2 months. When storing leftover steak, it’s crucial to keep it away from strong-smelling foods, as the steak can absorb odors easily.
When reheating leftover steak, it’s essential to heat it to an internal temperature of at least 165°F (74°C) to ensure food safety. The steak can be reheated in the oven, on the stovetop, or in the microwave. However, it’s essential to not overheat the steak, as this can cause it to become tough and dry.