Determining the exact cooking time often presents a challenge, as the duration a steak needs to cook on each side is a dynamic measurement influenced by several factors. Understanding these variables is necessary for achieving consistent results. This guide provides clear timing guidance based on precise measurements and temperature targets.
Variables Affecting Steak Timing
The most significant determinant of the necessary cooking time is the steak’s thickness. A thicker cut, such as one measuring 1.5 inches, requires significantly more time for the heat to penetrate to the center compared to a thinner, one-inch steak. Cuts exceeding 1.5 inches often require an adjusted technique, such as finishing in a lower-temperature oven, to prevent the exterior from burning before the center is cooked.
The second factor is the intensity of the heat applied to the cooking surface. All effective timing guidelines assume the use of high heat to facilitate the Maillard reaction, which creates a desirable brown crust and deep flavor on the exterior of the meat. This high-temperature searing is typically achieved using a preheated cast-iron skillet or a very hot grill grate. Lower heat settings would necessitate much longer cooking times per side, resulting in a tough texture and a gray band of overcooked meat beneath the surface.
Timing Guidelines for Doneness
The precise time a steak spends on each side is directly correlated with the final internal temperature, which defines the level of doneness. Using an accurate meat thermometer is the only reliable way to confirm these results, as timing provides a close approximation based on standardized conditions.
One-Inch Steak
For a steak cut precisely one inch thick, a rare result is achieved by cooking for approximately two minutes per side, targeting a final internal temperature of 125 degrees Fahrenheit. To reach medium-rare, which is often preferred for its tender texture, the time increases to about three minutes per side, aiming for an internal temperature of 135 degrees Fahrenheit. Achieving a medium cook requires approximately four minutes per side, corresponding to an internal temperature of 145 degrees Fahrenheit.
1.5-Inch Steak
Thicker cuts, such as those measuring 1.5 inches, demand longer searing periods to allow heat to travel to the center. To achieve a rare doneness, the recommended searing time is three minutes per side, which aligns with the same 125-degree Fahrenheit target. For a medium-rare outcome, a 1.5-inch steak should be cooked for four minutes per side, resulting in a 135-degree Fahrenheit internal temperature.
Reaching a medium doneness requires five minutes of searing on each side to reach the 145-degree Fahrenheit mark. For those who prefer a medium-well steak, the searing time for a 1.5-inch cut extends to six minutes per side, corresponding to an internal temperature of 155 degrees Fahrenheit. For medium-well and beyond, the oven-finishing technique is a more consistent method for achieving these higher temperatures without burning the exterior.
The Final Steps to a Perfect Steak
After searing is complete, verify the internal temperature using a calibrated meat thermometer inserted into the thickest part of the cut. If the temperature is slightly below the target, a brief, additional minute of cooking can be applied to the desired side.
The mandatory resting period is necessary for the final quality of the steak. During the resting phase, the internal heat continues to cook the meat through carryover cooking, raising the temperature by several degrees. This time allows the muscle fibers to relax and reabsorb the moisture that was pushed toward the center. A rest of five to ten minutes, depending on the steak’s size, is required to redistribute these juices, resulting in a more tender and flavorful final product.