Cook until the internal temperature of your steak reaches your desired doneness: This doneness really allows you to taste the natural flavors of the meat. 125 degrees f (rare), 135 (medium rare), 145 (medium), 155 degrees (medium well), or 165 degrees f (well done).
Understanding Steak Doneness The Ultimate Guide To Perfect Steak Temp
Remove your steaks from the skillet and allow the steak to rest for 10 minutes. The center of a rare steak is red and cool. Here’s an internal temperature guide we follow for cooking steak (versus a low and slow cut like brisket or chuck roast):
Under 120°f (under 49°c) rare:
Use a meat thermometer inserted into the thickest part of the steak to monitor the temperature. This allows the steak to cook evenly throughout without overcooking the exterior. Keep in mind that the temperature will rise a few degrees during resting. Dab the room temperature steak with paper towels and sprinkle with salt on both sides.
Once the pan is hot add the vegetable oil and swirl the oil around the hot skillet. Place the steak on the hot pan and cook the bottom for 2 minutes. A steak that’s closer to room temperature will cook faster because it doesn’t require as much heat to reach the optimal cooking temperature. This can be particularly advantageous when trying to achieve a good sear on the outside while keeping the inside tender and juicy.
