Cooking the perfect steak can seem daunting, but it’s easier than you think. The key is understanding how long do I cook a steak on each side according to the thickness and your preferred doneness level. This guide breaks down everything you need to know for serving mouthwatering, restaurant-quality steak at home.
A juicy, flavorful steak hot off the grill or skillet is one of life’s greatest simple pleasures. While steak houses employ expert chefs to cook steaks just right, you can achieve the same results in your own kitchen with a bit of knowledge. The secret lies in properly preparing your steak, using the right cooking method, and knowing exactly how long to cook each side before flipping and checking for your desired level of doneness.
Follow the tips in this guide to learn about the various doneness levels, get recommendations for foolproof cooking methods, and use the cooking time chart to nail the perfect cook every time. You’ll also find troubleshooting to avoid common mistakes.
Master these fundamental techniques, and you can confidently cook steaks worthy of the best steakhouses. Say goodbye to overcooked, dry slabs of meat. Perfectly seared, tender, and juicy steak is as close as your own kitchen.
Table of Contents
What is Steak Doneness?
Steak doneness refers to the internal cooked temperature of the meat. It ranges from rare (cool red center) to well done (no pink). Here’s a breakdown of the different doneness levels and their corresponding temperatures:
- Rare – Bright red center, soft and cool, 120-125°F
- Medium Rare – Warm red center, firm but tender, 130-135°F
- Medium – Hot pink center, firmer texture, 140-145°F
- Medium Well – Slightly pink center, firm, 150-155°F
- Well Done – No pink, browned throughout, 160°F+
Use these temperatures as a guide, along with the visual cues, to identify when your steak is cooked to your liking. Rare and medium rare are considered the best for preserving moisture and flavor.
Preparing Your Steak for Cooking
Choosing the right cut and preparing it properly before cooking are key to steak success:
- Select thicker steaks (1-inch+) for pan searing or grilling. Tenderloin, strip, ribeye, T-bone are great options.
- Bring steak to room temperature before cooking so it cooks evenly. Take it out of fridge 30-60 minutes ahead.
- Season generously with coarse salt and pepper. You can also use steak seasoning blends.
Proper prep sets you up for the perfect cook when it hits the heat.
Cooking Methods
There are several ways to cook a perfect steak. Let’s look at the most popular techniques.
Pan-Searing
Pan searing requires a heavy skillet that can withstand very high heat. Cast iron is ideal. You’ll also need tongs for turning the steak.
- Heat cast iron skillet over high heat until screaming hot. Use a high smoke point oil like avocado or grapeseed.
- Pat steak dry and season right before cooking.
- Place in skillet and cook until well browned, about 2-3 minutes per side. Use tongs to flip.
- Flip every minute for thinner steaks. Thicker cuts need more time before flipping.
- Cook to desired doneness, using thermometer or nick test. Baste with butter at end for extra richness.
Grilling
Grilling over hot flames is a favorite way to cook flavorful, juicy steak:
- Prepare charcoal or gas grill and heat to high heat. Clean grates and brush with oil.
- Cook steak over direct heat, 4-6 inches from flames. Flip every 2-4 minutes for even cooking.
- Move to indirect heat to finish thicker steaks if needed. This prevents charring outside before inside is done.
- Let rest 5 minutes before slicing for juiciest results.
Broiling
You can also broil steak in the oven:
- Position oven rack 6 inches from heating element and preheat broiler on high.
- Place steak on broiler pan and broil 5-6 minutes per side. Watch it closely to avoid overcooking.
- Flip steak just once during broiling. Use tongs to avoid piercing meat.
- Check temperature for doneness. Broiler intensity varies, so keep an eye on it.
Cooking Times for Each Side by Thickness and Doneness
To gauge the optimal cooking times for steak, refer to this chart as a guide:
| Thickness | Doneness | Time per Side |
| 1/2 inch | Rare | 2 minutes |
| 1/2 inch | Medium | 2.5 minutes |
| 1 inch | Rare | 3 minutes |
| 1 inch | Medium | 4 minutes |
| 1.5 inches | Rare | 4 minutes |
| 1.5 inches | Medium | 6 minutes |
| 2 inches | Rare | 5 minutes |
| 2 inches | Medium | 8 minutes |
- For medium rare or well done, add 30 seconds to 1 minute per side.
- Use tongs to flip steak; piercing causes juices to leak out.
- Check for doneness early and often using thermometer and nick test.
- Times will vary based on grill/stovetop intensity; make adjustments as needed.
The thickness of the cut and desired doneness determine how long you cook each side. Get to know your cooking temps and times for repeat success.
Common Mistakes to Avoid
It’s easy to go wrong when cooking steak. Here are some key mistakes to sidestep:
- Overcrowding the pan – Cook steaks individually with plenty of space to maximize browning.
- Flipping too often – Resist the urge to move the steaks around. Just flip once halfway through cooking.
- Cutting too soon – Always let steak rest 5-10 minutes before slicing to prevent juice loss.
Avoiding these simple errors will help you cook restaurant-quality steak every time.
Resting Your Steak
Resting is a crucial finishing step before serving:
- Let steak sit 5-10 minutes on a cutting board after cooking.
- This allows juices to redistribute throughout the meat instead of spilling out when cut.
- Cover loosely with foil to keep steak warm without steaming.
Taking time to rest makes a big difference in tenderness and juiciness. Don’t skip this step!
Additional Tips and Tricks
- Use a meat thermometer for perfect doneness every time. Check in multiple spots.
- Adjust cooking times for bone-in versus boneless steaks. Bones conduct heat slower.
- Get creative with rubs and marinades. Dry brining with salt enhances flavor.
- Baste with herb butter or garlic butter at end for extra richness.
- Let cast iron skillet get ripping hot before adding oil and steak. This creates the perfect sear.
Conclusion
Mastering the perfect steak relies on understanding proper cooking times per side according to thickness and doneness preference. Pay close attention during cooking and use a thermometer for the most accurate results. Proper preparation and resting are also key. With practice, you’ll be able to cook restaurant-worthy steaks at home every time. Have fun experimenting with different cuts and seasoning blends. A perfect steak is one of life’s greatest pleasures.