When it comes to cooking the perfect steak, timing is everything. One of the most crucial aspects of achieving a tender, juicy, and flavorful steak is knowing exactly how long to leave it on each side. Too little time, and your steak will be raw in the middle; too much time, and it will be overcooked and dry. In this article, we’ll dive into the world of steak cooking and explore the ideal cooking times for different types of steak, cooking methods, and levels of doneness.
Understanding the Types of Steak
Before we dive into cooking times, it’s essential to understand the different types of steak. The type of steak you’re cooking will greatly impact the cooking time, so let’s take a quick look at some of the most popular types:
- Ribeye: A rich, tender cut with a lot of marbling (fat content), which makes it juicy and flavorful.
- Sirloin: A leaner cut with less marbling, making it slightly firmer in texture.
- Filet Mignon: A tender and lean cut with minimal marbling, known for its buttery texture.
- New York Strip: A cut from the middle of the sirloin, known for its rich flavor and firm texture.
Cooking Methods: Grilling, Pan-Sealing, and Oven Roasting
The cooking method you choose will also impact the cooking time. Here are three popular methods:
Grilling
Grilling is a high-heat method that utilizes direct heat to cook the steak. This method is best suited for thicker cuts, as it allows for a nice sear on the outside while cooking the inside to desired doneness.
Pan-Sealing
Pan-sealing is a method that uses a hot skillet to cook the steak. This method is ideal for thinner cuts, as it allows for a crispy crust on the outside while cooking the inside to desired doneness.
Oven Roasting
Oven roasting is a low-heat method that uses indirect heat to cook the steak. This method is best suited for thicker cuts, as it allows for even cooking and a tender, juicy interior.
Cooking Times for Different Levels of Doneness
The level of doneness you prefer will greatly impact the cooking time. Here are the recommended internal temperatures for different levels of doneness:
| Level of Doneness | Internal Temperature (°F) |
|---|---|
| Rare | 120-130°F |
| Medium Rare | 130-135°F |
| Medium | 140-145°F |
| Medium Well | 150-155°F |
| Well Done | 160°F and above |
Cooking Times for Different Types of Steak
Now that we’ve covered the basics, let’s dive into the recommended cooking times for different types of steak:
Ribeye
- Rare: 3-4 minutes per side for a 1-inch thick steak, 5-6 minutes per side for a 1.5-inch thick steak
- Medium Rare: 4-5 minutes per side for a 1-inch thick steak, 6-7 minutes per side for a 1.5-inch thick steak
- Medium: 5-6 minutes per side for a 1-inch thick steak, 7-8 minutes per side for a 1.5-inch thick steak
Sirloin
- Rare: 2-3 minutes per side for a 1-inch thick steak, 4-5 minutes per side for a 1.5-inch thick steak
- Medium Rare: 3-4 minutes per side for a 1-inch thick steak, 5-6 minutes per side for a 1.5-inch thick steak
- Medium: 4-5 minutes per side for a 1-inch thick steak, 6-7 minutes per side for a 1.5-inch thick steak
Filet Mignon
- Rare: 2-3 minutes per side for a 1-inch thick steak, 3-4 minutes per side for a 1.5-inch thick steak
- Medium Rare: 3-4 minutes per side for a 1-inch thick steak, 4-5 minutes per side for a 1.5-inch thick steak
- Medium: 4-5 minutes per side for a 1-inch thick steak, 5-6 minutes per side for a 1.5-inch thick steak
New York Strip
- Rare: 3-4 minutes per side for a 1-inch thick steak, 5-6 minutes per side for a 1.5-inch thick steak
- Medium Rare: 4-5 minutes per side for a 1-inch thick steak, 6-7 minutes per side for a 1.5-inch thick steak
- Medium: 5-6 minutes per side for a 1-inch thick steak, 7-8 minutes per side for a 1.5-inch thick steak
Additional Tips for Achieving the Perfect Steak
While cooking time is crucial, there are a few additional tips to keep in mind to ensure a mouthwatering steak:
- Bring the steak to room temperature before cooking to ensure even cooking.
- Use a meat thermometer to ensure the internal temperature reaches your desired level of doneness.
- Don’t press down on the steak while it’s cooking, as this can squeeze out juices and make the steak tough.
- Let the steak rest for 5-10 minutes after cooking to allow the juices to redistribute.
By following these guidelines and tips, you’ll be well on your way to cooking the perfect steak. Remember, practice makes perfect, so don’t be discouraged if it takes a few tries to get it just right. Happy grilling!
What type of steak is best for flipping?
For flipping, a thick-cut steak with a good balance of marbling is ideal. This type of steak will retain its juiciness and tenderness even when cooked to medium-rare or medium. Ribeye, striploin, and filet mignon are popular options. Avoid thin cuts or lean steaks like sirloin or flank steak, as they can become overcooked and tough.
When choosing a steak, look for a thickness of at least 1-1.5 inches (2.5-3.8 cm). This will ensure that the steak has enough room to develop a nice crust on the outside while remaining pink on the inside. If you’re new to flipping steaks, start with a thicker cut to make it easier to achieve the perfect flip.
How hot should my grill or pan be for flipping steak?
The ideal temperature for flipping steak is between 400°F (200°C) and 450°F (232°C). This high heat will help create a nice crust on the steak while searing the outside quickly. If you’re using a grill, make sure to preheat it for at least 10-15 minutes before cooking. For a pan, heat it over high heat for 2-3 minutes before adding oil and the steak.
Remember to adjust the heat based on your cooker and the thickness of the steak. If you’re cooking a thicker steak, you may need to reduce the heat slightly to prevent the outside from burning before the inside reaches your desired level of doneness. Keep an eye on the temperature and adjust as needed to achieve the perfect flip.
How do I know when it’s time to flip the steak?
The key to flipping steak is to cook it for the right amount of time on each side. For a 1-1.5 inch (2.5-3.8 cm) thick steak, cook for 3-4 minutes on the first side for medium-rare, 4-5 minutes for medium, and 5-6 minutes for medium-well. You can also use the finger test to check the doneness of the steak. Press the steak gently with your finger; for medium-rare, it should feel soft and squishy, while for medium, it should feel slightly firmer.
Another way to check is to look for a nice sear on the steak. When the steak develops a rich brown color with a nice crust, it’s usually time to flip. Don’t overcrowd the grill or pan, as this can lower the temperature and prevent the steak from searing properly.
What’s the best oil to use for flipping steak?
When it comes to flipping steak, the right oil can make a big difference. Look for a high-smoke-point oil like avocado oil, grapeseed oil, or peanut oil. These oils can handle high heat without burning or smoking, which is essential for creating a nice crust on the steak.
Avoid using olive oil, as it has a low smoke point and can become bitter when heated to high temperatures. You can also add a small amount of butter to the pan for added flavor, but be careful not to let it burn.
Should I press down on the steak while it’s cooking?
No, you should not press down on the steak while it’s cooking. Pressing down on the steak can squeeze out juices and make it tough. Instead, let the steak cook undisturbed for a few minutes on each side to develop a nice crust.
If you need to adjust the position of the steak, use a pair of tongs or a spatula to gently lift and move it. Don’t press down on the steak, as this can also push out the juices and make it more difficult to achieve the perfect flip.
How do I prevent the steak from sticking to the grill or pan?
To prevent the steak from sticking, make sure the grill or pan is hot before adding oil and the steak. You can also season the steak with salt, pepper, and any other desired spices before cooking to help create a non-stick surface.
Add a small amount of oil to the preheated grill or pan, then place the steak gently on the surface. Don’t move the steak for a few minutes to allow it to develop a nice crust, which will help it release easily from the surface.
How do I let the steak rest after cooking?
After cooking the steak, remove it from the heat and place it on a cutting board or plate. Let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, making the steak even more tender and flavorful.
During the resting period, you can cover the steak with aluminum foil to keep it warm. Don’t slice the steak too soon, as this can cause the juices to run out and make the steak dry. Let it rest peacefully, and you’ll be rewarded with a mouthwatering meal.