Easy Guide: How Long To Cook Raw Steak
The cooking time of raw steak needs to strike a good balance. If cooked for too long, the steak will become tough and dry; if cooked for too short a time, the desired degree of doneness may not be achieved. So how can we find a balance and determine the appropriate time?
How long do I cook a steak on each side?
1-1.5 cm Thick Steak
Rare Steak: Cook for 1-1.5 minutes on each side. The inside remains blood-red, with a light brown sear on the surface. A slightly longer cook time can help develop more flavor on the exterior, while keeping the interior tender and soft.
Medium Rare Steak: Cook for 2-3 minutes on each side. The center will be pink with some juices, and a little extra time can help cook it through while still maintaining a juicy, tender bite with some chew.
Medium Steak: Cook for 3-4 minutes on each side. The inside will be light pink, and the steak will be firmer with a stronger sear flavor. As the cook time increases, more moisture is lost, and the texture changes.
Medium Well Steak: Cook for 4-5 minutes on each side. The inside is mostly brown with a hint of pink, and the texture becomes firmer. With more cooking, the steak becomes less juicy, and the interior firms up.
Well Done Steak: Cook for 6-7 minutes on each side. The inside is fully brown, with little to no juice remaining, making the steak firm and dry. Extended cooking ensures the steak is fully cooked through, but the texture is much less tender.
2-2.5 cm Thick Steak
For steaks with a thickness of 2-2.5 cm, the cooking times for each level of doneness should be increased by 1-1.5 times compared to steaks that are 1-1.5 cm thick. Because the steak is thicker, it takes longer for the heat to reach the center, requiring extra time to reach the desired level of doneness.
What is the 3-3-3 rule for steaks?
In fact, it is a simple and easy-to-remember method for frying steak. It can be understood as follows: fry each side for 3 minutes first, then fry each side for 3 minutes, and finally rest for 3 minutes. This method is especially suitable for beginners because it is easy to remember and practical. However, remember to adjust the time according to the thickness of the steak and personal taste. If the steak is thick, fry it for a longer time. If it is thin, fry it for a shorter time. Use a meat thermometer to help. Medium doneness is probably around 130-135 degrees Fahrenheit. Don't forget to let the steak rest after frying so that the meat juice is distributed more evenly and tastes more delicious.
Is it better to cook steak quickly or slowly?
Steak is suitable for quick frying. Generally, it is quickly fried at high temperature, which can lock in the juice and create a delicious charred layer on the outside while keeping the inside juicy.
It is recommended to use a cast iron pan and preheat it to a high temperature so that the steak can be quickly charred and lock in the juice as soon as it is put into the pan. When frying steak, fry each side for about 3 to 4 minutes. Adjust the time according to the thickness of the steak and personal taste.
Use a meat thermometer to check the internal temperature. When the desired degree of doneness is reached, it is fine. After frying, let the steak rest at room temperature for 3 to 5 minutes to promote the even distribution of juice and improve the eating experience.
Should a cooked steak be rested?
Steak should be rested after being cooked.
When frying steak, the juice inside the steak will gather at the edges under the action of heat. If it is cut immediately after being cooked, a large amount of juice will be lost, resulting in a dry and inferior taste of the steak. Resting can allow the juice to redistribute back into the steak, keeping the steak tender and juicy.
Generally, after being cooked, place the steak on a warm plate or rack and let it rest for about 3 to 5 minutes. This can make the steak achieve a better taste.
Is it better to pan fry steak in butter or oil?
If one pays more attention to the richness of flavor and pursues a unique, mellow milky taste, one will prefer to fry steak with butter. After all, butter can give steak a different flavor, adding a unique experience brought by the rich milky fragrance when tasting.
But if one focuses on highlighting the meaty aroma of the steak itself and hopes to quickly fry it at high temperature to lock in the juice and form a charred crust, then frying steak with oil will be more favored. It can present the original taste of steak to the greatest extent and is relatively convenient and efficient to operate.
Which degree of doneness is the tastiest for a steak?
Personally, I like steak cooked to medium rare. The important thing is to choose the degree of doneness you like, because everyone's tastes are different.
I often eat steak cooked to medium rare. Because steak of this degree of doneness is light pink inside, has a certain elasticity in texture, and has a stronger charred aroma. While retaining a certain degree of tenderness, it can also avoid having too much juice or blood inside the steak. It is more in line with my taste and achieves a relatively good balance between doneness and texture.
