Cooking Steak – Select the Right Cook Time
Steak cook times are an important part of properly cooking a steak. Though the choice of meat may be your first consideration, proper steak cook times are a critical element of great steak dining. When you order a steak at a steakhouse, the wait time can be an excruciating experience. In restaurants, the steak is usually cooked rare or medium-rare. In-home kitchens, many cooks unknowingly make this mistake. With just a few easy steps, you can easily replicate the cooking process at home and deliver delicious, well-done steaks to your guests in record time.
The key to correctly performing the steak cook times in your oven, on the stove, or the gas range is consistency. Unlike cooking on a pan or in the oven, where the steak will cook uniformly all over, cooking the steak on the grill or in the gas oven can vary dramatically. For example, cooking on a hot grill or in a hot oven leaves portions of meat dry and others cooked to perfection. Using a cold oven or skillet will also affect results.
To know steak cook times before the beginning. Make sure to purchase extra light olive oil and kosher salt, as well as a sturdy metal pot (big cast iron preferably).
First, preheat your oven or grill to your desired cooking temperature. Besides, if grilling or baking, place your steak directly. Onto an aluminum foil-lined baking sheet, lining up with the bottom side of the steak. Place a roasting rack on top of your cast iron pan or traditional oven, which will extend the life of your food. Remove the steak from its foil pouch before it begins to cook.
Set the oven or grill to medium rare or fully rare cooking for the number of half-inch thick pieces. When you have determined what cooking time you want your steak to reach. You should check the doneness with a thermometer. This is best done right after you have removed the steak from the foil pouch. The first reading should be roughly one to two inches below the ribs. It should be well done when you squeeze your fingers around the meat, or you can use your index finger to test its doneness.
After steak cook times checking doneness, brush your steaks with extra light olive oil or kosher salt.
Rub the tops and underside of each slice with the kosher salt, covering the meat with plastic wrap if need be. Wait four to six hours to allow the salt to absorb into the steak. Your steaks will be ready to serve or give as a side dish.
Depending on the amount of fat in your meat. You may want to finish cooking the steak at one of four degrees above medium-rare. Cooking at one of the three degrees higher than medium will result in an extra tenderloin. While cooking at medium will give you a well-done steak. Also, be aware that the lower temperatures cause some of your steak to brown faster. If you are planning on a well-done steak, you must finish cooking at one of the higher temperatures. Just to keep the texture rich and to avoid your steak becoming dry and stringy.
When your steaks are almost done, check them with a food thermometer to determine when they are done.
You should ideally serve your steaks immediately, but if time limits are an issue you can refrigerate them for up to one week. Steaks can be stored for several weeks in the refrigerator. Although we recommend waiting at least 10 minutes before you turn the steaks, it is perfectly acceptable to let your steak stand for as long as you like.
A good rule of thumb when deciding on which cooking time you will use. Is that the darker and heavier your steak is, the longer you should cook it. Grilled steaks, whether on a pan or the grill, take less than 10 minutes to cook. While rare steaks take closer to fifteen. The only exception to this is when you are using a charcoal barbecue grill. The seared steak will typically take more than twenty minutes to cook. While barbecued ribs can be done in about ten minutes.