Learn How to Cook Steak to Your Preferred Doneness with our comprehensive guide. Achieve the perfect level of doneness, every time!
How to Cook Steak to Your Preferred Doneness
Cooking steak to your exact preferred doneness can seem daunting, but with a little knowledge and practice, you’ll be turning out restaurant-quality steaks at home in no time. This guide will walk you through the process, from choosing your cut to achieving that perfect sear and internal temperature.
Choosing Your Steak
The first step is selecting a good quality steak. Some popular cuts include:
- Ribeye: A well-marbled and flavourful cut.
- Sirloin: A leaner cut that’s still tender.
- Fillet (Tenderloin): The most tender cut, but also the least flavourful on its own.
- T-Bone: A combination of sirloin and fillet, separated by a bone.
- Rump: A more economical cut that benefits from careful cooking.
Consider the thickness of the steak. A thicker steak (around 1.5-2 inches) is generally easier to cook to a precise doneness, as it allows for a good sear without overcooking the inside.
Preparation is Key
Before you start cooking, take the steak out of the fridge at least 30 minutes (ideally an hour) before cooking. This allows the steak to come up to room temperature, which promotes more even cooking. Pat the steak dry with kitchen paper. This helps to achieve a good sear. Season generously with salt and freshly ground black pepper. You can also add other seasonings like garlic powder, onion powder, or dried herbs, but keep it simple to start.
Achieving the Perfect Sear
A good sear is crucial for flavour and texture. Use a heavy-bottomed frying pan (cast iron is ideal) or a grill pan. Heat the pan over high heat until it’s smoking hot. Add a high smoke point oil such as groundnut oil, sunflower oil, or rapeseed oil. Carefully place the steak in the hot pan. Sear for 2-3 minutes per side, without moving it, to develop a deep brown crust.
Cooking to Your Preferred Doneness
This is where a meat thermometer becomes invaluable. Here are the internal temperatures for different levels of doneness:
- Rare: 52-54°C (125-130°F)
- Medium Rare: 55-57°C (130-135°F)
- Medium: 60-62°C (140-145°F)
- Medium Well: 65-67°C (150-155°F)
- Well Done: 71°C+ (160°F+)
Use a meat thermometer to check the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, avoiding bone. If you don’t have a thermometer, you can use the “touch test”. Gently press the centre of the steak with your finger. Rare will feel very soft, medium rare will feel slightly springy, medium will feel firm, and well done will feel very firm.
Resting is Essential
Once the steak has reached your desired internal temperature, remove it from the pan and place it on a plate or cutting board. Cover loosely with foil and let it rest for at least 5-10 minutes (ideally longer for thicker steaks). This allows the juices to redistribute throughout the steak, resulting in a more tender and flavourful result.
Finishing Touches and Serving
After resting, slice the steak against the grain. This shortens the muscle fibres, making it easier to chew. Serve immediately with your favourite sides. A simple pan sauce made with butter, garlic, and herbs can elevate the steak to another level.
FAQ:
Q: How long should I sear a steak?
A: 2-3 minutes per side on high heat to develop a good crust.
Q: What temperature should my pan be to cook a steak?
A: Smoking hot! Use a high smoke point oil to prevent burning.
Q: How long should I rest a steak?
A: At least 5-10 minutes, longer for thicker steaks, covered loosely with foil.
external_links:
- https://www.bbcgoodfood.com/recipes/how-cook-steak – BBC Good Food’s guide to cooking steak.
- https://www.seriouseats.com/how-to-cook-a-steak – Serious Eats’ comprehensive steak guide.
