Steak well done how many minutes

Pat the steaks dry with paper towels for that perfect outer crust. Don't add oil to the pan. Instead, brush the steaks with oil and season all over with a little salt and pepper. It's all about the sizzle. Preheat a large frying pan or BBQ to a high heat.

If using a frying pan, the heavier the base, the better — heavy-based pans hold heat longer and cook the meat evenly. Cook the steak in batches or use two pans if need be. The Two-Zone Method. The key to grilling thick-cut steaks is a two-zone fire. Set up your grill to have one hot zone and one cool zone. This can be done by turning on half of your burners or putting the coals just on one side of your grill.

The side without burners or coals underneath it is where the steaks will begin. This lower, indirect heat will help raise the internal temperature so when you transfer it to the hot side of the grill you can sear it quickly and not end up with charred meat that is still raw inside. The timing. As a rule of thumb for a steak 22mm thick — cook 2 minutes each side for rare, mins each side for medium-rare and mins each side for medium.

For well done, cook for minutes each side, then turn the heat down and cook for another minutes. To test for doneness , use the tip of your clean index finger or tongs to gently prod the steak. Allow the steaks to rest. 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. Any resting juices should be poured over the steak before serving. Plus, it won't be too dry. The internal temperature for a medium-well steak should be around degrees.

For a 1-inch thick steak, cook each side for about 12 minutes, then let it rest for about 10 minutes before serving. Steaks that hold up well at this level of doneness include rib-eye, bone-in strip and any Wagyu cut. According to Massip, cooking these steaks to medium-well will also prevent them from being too dry or too tough to eat as the heat breaks down the fibers. Despite what some steak snobs might say , it is actually OK and not illegal to like your steak well done, especially if know the right cut of meat to order.

For a well-done steak, the internal temperature should reach degrees. If you're cooking a steak that's 1-inch thick, this should take about 15 minutes on each side. Let it rest for about 10 minutes before serving. The best steaks to cook well-done are those with the highest fat content, like a porterhouse or rib-eye.

Now that you've mastered the art of cooking steak, try these delicious recipes:. IE 11 is not supported. For an optimal experience visit our site on another browser. Share this —. Follow today. More Brands.