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Steak Cooking Chart: Your Guide to Cook Times and Temperatures

Few foods exist in today’s world that compare to the succulence and decadence offered by steak. Full of luscious, mouthwatering flavor, steak is a decadently moist and incomparably tasty dish that is enjoyed by myriad populations spanning the globe.

Steak delivers unparalleled levels of tenderness and juiciness for a food experience that is subliminally transcendental and surpasses the lofty facets of many of the other highly regarded foods of the world.

Steak has the unwarranted reputation of being a notoriously difficult and tricky food to cook at home. Many home cooks reserve their consumption of steak for the occasional affair of restaurant eating. While restaurants produce exceptionally well-cooked steaks that are full of mouthwatering flavor, it is an easily replicable endeavor to perform in a home kitchen with just a few simple steps and a close eye to accuracy and precision in cooking time and temperature.

Read on below to learn how to easily make a great steak at home with the deeply resonating flavors offered by restaurant kitchens. With just a few easy steps and an understanding of the time and temperature-sensitive process involved, you can start making amazingly tender and buttery-tasting steaks that are truly one of the life’s simplest and most delectable pleasures.

While a steak’s cooking time and temperature are the most critical elements involved in the making of a fantastic steak, there are a few cursory steps listed below that a cook should take before the start of cooking.

  • Ensure meat is thoroughly thawed
  • Remove meat from refrigerator for 30 minutes prior to cooking
  • Preheat your cooking element (Oven, pan, grill, BBQ)
  • Season with salt and pepper and other seasonings of your choice such as olive oil and fresh garlic

Steak Cook Times and Temperatures

After removing your thawed steak from the refrigerator and letting it rest for 30 minutes, it is time to cook the steak. The cooking time and temperatures of steak are dependent upon the width or thickness of your cut of meat and the way that you prefer your steak to be cooked (rare, medium, or well done). The cooking times provided below are generally suggest guidelines for easy, hassle-free cooking and may vary depending on the type of equipment and cuts of meat you are using.

Cooking Times and Temperatures for Center-Cut Ribeye and Filet Mignon Steaks

Steak Thickness

Rare:

110 - 120 degrees

Medium Rare:

120 - 130 degrees

Medium:

130 - 140 degrees

Well Done:

160 – 170 degrees

1.5 inches

3 minutes per side

3.5 minutes per side

4 minutes per side

4.5-5.5 minutes per side

1.75 inches

3.5 minutes per side

4 minutes per side

4.5 minutes per side

5.5-6.5 minutes per side

2 inches

4 minutes per side

4.5 minutes per side

5 minutes per side

6.5-7.5 minutes per side

*Note: Well done steak cooking times are dependent upon your personal preference and may be cooked for longer times.

Cooking Times and Temperatures for Porterhouse, Sirloin Strip, and Ribeye Steaks

Steak Thickness

Rare:

110 - 120 degrees

Medium Rare:

120 - 130 degrees

Medium:

130 - 140 degrees

Well Done:

160 – 170 degrees

1 inch

4 minutes per side

5 minutes per side

6 minutes per side

7-8 minutes per side

1.25 inches

4.5 minutes per side

5.5 minutes per side

6.5 minutes per side

7.5-8.5 minutes per side

1.5 inches

5 minutes per side

6 minutes per side

7 minutes per side

8-9 minutes per side

1.75 inches

5.5 minutes per side

6.5 minutes per side

7.5 minutes per side

8.5-9.5 minutes per side

2 inches

6 minutes per side

7 minutes per side

8 minutes per side

9 – 10 minutes per side

*Note: Well done steak cooking times are dependent upon your personal preference and may be cooked for longer times.

After cooking your steak to perfection, you will want to check for doneness. Remove your steak from heat and let it rest for 5 minutes. With a meat thermometer, check the final resting temperature against the chart listed below:

Checking Doneness of Cooked Steak

Steak Doneness

Remove From Heat at:

Final Temperature

After Resting

Rare

130 – 135 degrees

130 – 140 degrees

Medium Rare

140 degrees

145 degrees

Medium

155 degrees

160 degrees

Well Done

165 degrees

170 degrees

Steak Cooking Chart

After letting your steak rest for 5 minutes, slice it up to your heart’s content. As you slice your meat, you will be able to see the hue of the cooked meat and the degree of the steak’s doneness. The color of the cooked meat is a fantastic way to measure the level of doneness of your meat, lets you know if further cooking time is required, and also serves to provide feedback on perfecting your technique for cooking steak in the future

Rare

Medium Rare

Medium

Medium Well

Well Done

Bright red colored center

Red colored center with firmer consistency than rare steak

Pink center with an exterior that is firm to the touch

Minimal amount of pink color in the center

Firm meat that exhibits no pink color

Internal temperature: 125-130 degrees

Internal temperature: 130- 140 degrees

Internal temperature: 140-150 degrees

Internal temperature: 150-155 degrees

Internal temperature: 160+ degrees

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