When you’re ready to make a pan-seared steak, there are a few things you need to know about cooking times. You don’t want to overcook or undercook your meat. Cooking times vary depending on the cut of meat and thickness. Also, thicker steaks take longer to cook than thinner ones do. This guide will tell you everything you need for perfectly cooked meat every time!
Steak Cooking Times
How long to cook a steak depends on the thickness of your meat. A thicker cut of steak will need to be cooked longer than a thin cut, as it takes longer for heat to penetrate into the center of the meat.
Thinner steaks are also done more quickly because they have less connective tissue and fat between muscle fibers. They’ll be ready when they reach an internal temperature of 145 degrees F (63 C), which is when most people find them rarer than they prefer; if you prefer medium-rare steaks, aim for 160 degrees F (71 C). For well done steaks–or if you’re cooking in advance–you can take them up to 180 degrees F (82 C).
Steaks should always be allowed to rest after cooking before serving so that juices redistribute evenly throughout each bite; this allows them to retain moisture better during eating without becoming dry or tough from overworking muscles during chewing.”
Cooking Temperature and Time
- Cooking temperature:
- High heat is better for a steak, but lower heat is better for roasts.
- Cooking time depends on the thickness of the meat and type of meat.
Sear Your Steak on High Heat
When you’re ready to sear your steak, it’s important that the pan be hot enough. If the pan isn’t hot enough, the meat will stick and leave a residue in the pan that will make future searing more difficult.
- Use tongs or a spatula to flip your steak once on each side (or use a fork if you don’t have any other utensils). Make sure not to move your meat before this point–the goal here is for it to brown evenly across its entire surface without burning or drying out any part of itself prematurely!
Cooking Times for Different Types of Steaks
Steak Cooking Times
When cooking steaks on the stove, there’s no need to worry about how long you should cook them. The following chart will help you determine the perfect time for each type of steak:
Thicker Steaks Take Longer to Cook
Thicker steaks take longer to cook than thinner ones, and they also take longer to sear. The best way to ensure that your steak is cooked through is to use a pan that’s wider than it is deep. This allows heat from all sides of the pan–and not just from underneath–to reach and cook your meat evenly.
You should have a good quality skillet for this recipe; ideally one made from heavy duty materials like cast iron or stainless steel so that it doesn’t warp under high temperatures or rust over time if you don’t season it regularly (which I don’t recommend).
Cooking Tip for Perfectly Cooked Meat Every Time
- Cooking times are approximate, so it’s important to use a thermometer when cooking meat.
- It’s also important to let your steak rest for at least five minutes before serving. If you cut into the meat too soon, all of those precious juices will run out and you’ll be left with dry meat instead of perfectly cooked steak!
You can make a pan-seared steak with this guide.
To make a pan-seared steak, you’ll need:
- A cast iron or stainless steel skillet
- A heavy-bottomed pan that can be used on the stovetop and in the oven, such as enameled cast iron or a Dutch oven. If you don’t have either of these and want to use your regular frying pan, it’s fine–just remember that you’ll need to transfer it into another vessel at some point (like an ovenproof dish) if you want to continue cooking your food off of direct heat.
The key to cooking a steak is patience. There’s no need to rush things, so take your time and don’t worry about getting it right. If you follow these tips and guidelines, then you should have no problem making sure your steak is cooked to perfection every time!