In short
- Bring the steak to room temperature and pat it dry before you start.
- Sear briefly over high heat and then cook over lower heat to the doneness you want.
- Medium-rare is a core temperature of 52 to 55°C, medium 56 to 60°C.
- Let the meat rest for 3 to 5 minutes after cooking.
Cooking a good steak is not a matter of luck, but of timing and temperature. With a hot pan and a little attention to the core temperature, it works every time. Here is how.
How do you cook a steak step by step?
- Take the steak out of the fridge 20 to 30 minutes before cooking and pat it dry.
- Season with salt and pepper and heat a pan well with a splash of oil.
- Sear the meat over high heat for about 1 minute per side until golden brown.
- Turn the heat down and cook on to the doneness you want.
- Take the steak out of the pan and let it rest for 3 to 5 minutes under foil.
How long should you cook steak?
That depends on how done you want it and how thick the meat is. When in doubt, use a meat thermometer, that is the surest way.
| Doneness | Per side | Core temperature |
|---|---|---|
| Rare | 1 to 2 min | 48 to 50°C |
| Medium-rare | 2 to 3 min | 52 to 55°C |
| Medium | 3 to 4 min | 56 to 60°C |
| Well done | 5 min or more | 65°C or higher |
Good to know: a whole cut of beef like a steak can be eaten pink, because bacteria sit mainly on the outside and are killed when you sear it. Minced beef and burgers, on the other hand, must always be cooked right through, because the bacteria are spread throughout the meat, as the UK Food Standards Agency also explains.
Why should you rest steak?
During cooking the juices move to the centre of the meat. By resting the steak for 3 to 5 minutes, those juices spread evenly again. If you cut into it straight away, the juices run out and the meat gets drier.
Which pan do you use for steak?
You want a heavy pan with a thick base that holds high temperatures, so the pan does not cool down the moment the meat goes in. A frying pan with a 4.5 mm thick base is ideal for this. Which pan is handiest for what is in our pan guide.
This way your steak turns out right every time
Dry meat, hot pan, a short sear and then cooking to temperature, and do not forget the resting. With a meat thermometer you hit exactly the doneness you want every time. That is how you serve a steak like the butcher's.
