Steak well done how long

People will tell you there's a bit of an art to cooking the perfect steak. But we think it's pretty simple - just follow these important steps below, for the perfect steak no matter the occasion or the dish. Cook each side approx. Turn once only before pink beads of moisture appear on top surface of each side. Back to all recipes.

Teriyaki Steak with Wasabi Butter. Kathy Paterson. Sizzling Steak Stir-fry. Allyson Gofton. Scotch Fillet Steak with Blue Butter. Sign up to save recipes and be a part of our community. Sign up to receive regular recipe inspiration. About Us. Contact Us. My Account. Home Recipes. Sign up for more features Register. Take the meat out of the fridge minutes before cooking. Rump steak : The least expensive of prime steaks, it will be tough if cooked anything beyond medium.

See our classic recipes for sirloin , rib-eye and fillet steak or check out our full steak recipe collection. A heavy-duty, thick-based frying pan will achieve the best results, as would a heavy griddle pan or cast iron skillet. These types of pan get really hot and retain their heat, making them ideal for getting that charred, smoky finish on the surface of your steak. Cook them one or two at a time and leave them to rest as you cook the rest of your batch, or cook a much thicker steak and carve it and divide the slices to serve.

Beef purists may prefer to take in the unadulterated, rich flavour of a quality steak by adding nothing more than a sprinkling of salt and a generous twist of pepper. Salt your steak in advence — 2 hrs for every 1cm of thickness. For a classic steak au poivre peppered steak , sprinkle lots of cracked black pepper and sea salt on to a plate, then press the meat into the seasoning moments before putting it in the pan.

Some people like to enhance flavour and tenderise meat with a marinade. You can add an Asian dimension to your beef with a miso or teriyaki marinade. Lots of chefs add whole garlic cloves and robust herbs like thyme and rosemary to the hot fat while the steak is cooking, which adds background flavour to the steak subtly, without overpowering it.

Flavourless oils like sunflower, vegetable or groundnut work best, and once the steak is searing you can add butter to the pan for flavour. Searing a steak until it gets a caramelised brown crust will give it lots of flavour. For this to happen, the pan and the fat need to be hot enough. The conventional way is to sear it on one side, then cook it for the same amount on the other side. This gives good results but the second side is never as nicely caramelised as the first.

To build up an even crust on both sides, cook the steak for the total time stated in the recipe, but turn the steak every minute. Our cookery team have outlined what you can expect from each category of steak. Use your fingers to prod the cooked steak — when rare it will feel soft, medium-rare will be lightly bouncy, and well-done will be much firmer. A cooked steak should rest at room temperature for at least five minutes and ideally around half the cooking time — it will stay warm for anything up to 10 minutes.

Here, pure science comes into play — the fibres of the meat will reabsorb the free-running juices, resulting in a moist and tender steak. Searing may help hold in the steak's juices, resulting in a more tender well-done steak. After 4 or 5 minutes, the steak should be golden brown and slightly charred. Flip the steaks with tongs and move them to the side with lower heat. This is because tongs won't pierce the meat, so the steaks will be able to retain more of their juices as they cook.

Continue cooking the steak for about minutes. Let the steak rest for about 5 minutes before you serve it.

When a steak is cooking, all the juices gather in the center of the meat. By letting it rest, you give the juices a chance to redistribute through the entire steak.

Did you make this recipe? Leave a review. Method 2. Choose a high-quality steak with even marbling. Marbling means you can see fat running throughout the meat, which will give you a juicier steak. You can use any cut of steak for this, but New York strips, rib-eyes, Porterhouses, and T-bones are popular choices for grilling. Choose a steak that's about 8—12 oz — g for a single serving.

Coat the steak with a layer of salt about 30 minutes before you cook it. Leave the salted steak at room temperature for minutes before you cook it. Do not leave your steak at room temperature for longer than 30 minutes, or you'll risk the growth of dangerous food-borne bacteria. The best way to ensure you get a thorough cook on your steak is to sear it in a skillet, then place the skillet in a hot oven so the steak can finish cooking. On most stovetops, this will only take about minutes.

When the skillet gets hot enough, the oil should start to smoke just a little. Canola oil, grapeseed oil, and peanut oil are all also good for cooking at high temps. Alternately, you could sear the steaks in a skillet, then transfer them to an oven-safe dish to finish cooking. Place the steak in the skillet and sear it for minutes. Once the oil is smoking, use a pair of tongs to carefully place the steaks in the skillet. If you need to, cook the steak in batches. Searing one side of the steak like this may help hold in the juices, resulting in a more tender steak.

Flip the steak with your tongs and sear the other side for minutes. Using a fork to flip the steak will create holes that allow the juice to come out, which will dry out your steak. Add tbsp g of butter to the pan after you flip it. Thyme is a popular addition to pan-seared steak. Just drop sprigs in when you add the butter, then remove the stems before you serve the steak. Spoon the butter over the steak for the next 2 minutes.

As the steak finishes searing on the stove, use a large spoon to continuously baste the steak with the butter. Not only will this help cover the steak completely, but it will also keep the butter from burning as it melts over the high heat.

Place the steak in the oven for about 12 minutes. The exact cooking time will depend on the size and thickness of the steaks. After about 12 minutes, check the temperature of the thickest part of the biggest steak. This will ensure a more consistent result. Use a potholder to transfer the skillet, since the handle will probably be hot.

Let the steak rest for about 5 minutes, then slice and serve it. At high temperatures, the juices inside of a piece of meat tend to shrink toward the center. When you let a steak rest after cooking, all the juices are redistributed, resulting in a more tender steak.

Support wikiHow and unlock all samples. Drew Hawkins1.