All About Steaks

Steaks vary according to tenderness, cut, marbling and size or thickness. Tenderness is determined by what part of the cow or location that the steak is taken from. Cut refers to the type of steak. Marbling refers to the thin lines of fat that run through the length of the steak. Finally, the size or thickness of the steak can make a difference and will determine how long it will be cooked. How long you cook a steak determines the desired doneness - rare, medium or well done. Choose the cut of steak according to how you are using it in your recipe.  

Cook to Perfection 

Steaks can be fried, broiled or grilled.  Regardless of the method, steak is cooked to desired doneness, determined by the final internal temperature. Use the following as a general guideline for all the different cuts of steaks. 

Heat Setting and Cooking Instructions:  

• Steaks can be cooked using one of these 3 methods and on medium to high heat.  
• Cooking time will depend on desired degree of doneness. 
• To avoid losing juices, use tongs to turn meat and do not pierce the meat with a fork. 

Frying: Sear on medium to high heat in a cast iron frying pan for 2 minutes per side and finish in a 400 °F oven.  

Broiling: Set broiler on high and broil steak on rack in a broiling pan, flipping once, until desired doneness. The distance from the element to the top of your meat is typically 5 to 8 inches. 

Grilling: Using direct grilling method, grill steaks on medium or high heat, flipping once. When using a sauce, brush it on in the last 10-15 minutes of cooking time.  

Final Temperature: Cook steak to how you like to eat it - rare, medium or well done. Regardless of how thick the steak is, doneness is determined by internal temperature and cooking time. Cooking times are a guideline and will be different depending on the thickness of the steak, cooking method and temperature of the heat source. Note that the internal temperature of the steak will continue to rise after taken off the heat, so remove from heat 5 degrees lower than your desired temperature.

Internal Temperature:  

• Rare: 140°F 
• Medium: 160°F  
• Well Done: 170°F 

Cooking Time - (based on 1 ½ inch thick steak on medium heat) 

• Rare: 4-6 min/side 
  
• Medium: 6-7 min/side 
  
• Well Done: 7-9 min/side