How Long to Cook Steak

Every carnivore and chef has a different answer when asked how long to cook steak. From tartar to well-done, cooking steak to perfection is achieved by proper timing, use of proper cooking utensils, and following your taste buds.

Grilling a T-bone, porterhouse, or sirloin seems is the “good old fashioned” way to cook steak. If seasoned easily with sea salt and pepper on both sides, marinade is not necessary—though can be delicious! Regardless of your sauce options for your steak recipe, rub a bit of oil onto the grill and heat it up for a couple of minutes before placing your meat down. Then, give the meat 7 to 14 minutes on each side, depending on how you like it, and voila…the perfect steak. You’ll know when to flip it because the juices will begin to rise to the top and bubble. When that happens, flip it over and repeat.

Deep frying steak is a technique used all around the world. In the Southern United States they deep fry steak cutlets like they deep fry chicken—until golden brown. In Korea and Japan, they deep fry steak strips and add them to a plate of rice and vegetables. There are also equipment options for deep frying meat, such as using a turkey fryer or a deep skillet (otherwise known as a wok), so here are times for these two common choices.

In a turkey fryer, you want to follow the fryer’s instructions at all times. Each one is a bit different, and the instructions will tell you how much oil to pour in depending on what you’re frying. Heat the oil to approximately 350° and keep it at that temperature for 3 to 7 minutes while the steak is submerged into the fryer. Remember to use extreme caution with a fryer, because after you’ve removed the meat and turned the machine off, that oil is still 350°.

Sliced flank steak fries up the best in a wok or deep skillet. How long to cook steak always depends on the cut’s thickness, but when dealing with slices just a few minutes on each side is the general rule. Fill a wok’s base with about two inches of cooking oil. It’s best to gently place each piece into the wok individually using a pair of tongs so they don’t stick together and to avoid splashing the oil.

Select a deep red piece of meat of medium thickness for broiling. You’ll want to also choose a well-marbled steak so the juices keep the meat moist during the broiling process. Add the steak to your marinade in the broiling pan and allow it to settle to room temperature (if it was refrigerated beforehand at home or the store). The longer the beef marinates, the more tender it becomes, so it is recommended that you let it marinate for approximately 30 minutes to 4 hours depending on your schedule and if the meat was cold to begin with. Broiling times range from 3 to 18 minutes depending on the size of the cut and how hot your broiler can get. It is always best to keep an eye on steak as it cooks and watch for the following things:

1. When the first side looks done, flip it over using tongs.
2. Watch the edges. The outer areas, or edges, act as a visual aid for what’s going on in the middle. So when the edges change from red to brown, the middle is moving from rare to medium-rare to rare.
3. Take the broiler pan out of the oven using oven mitts, and conduct a “fleshiness test.” If when pinched between your thumb and index finger the muscle part of the meat feels fleshy, it still needs another minute or so in the broiler.
4. If all else fails and you’re still feeling unsure, cut into your meat and check the color…pink is rare and brown is well done. (This will allow juices to escape, so do this sparingly.)

Pan fry steak over medium to high heat in an oiled pan for approximately five to seven minutes on each side. If charring begins to happen, turn down the heat and flip the meat. It’s best to start at a lower temperature then turn it up if need be. Adversely, if your oil is too hot when you put the meat in, you’re going to wind up with smoke and charred beef.

No matter how you choose to cook steak, it is a quick and delicious option for any meal.

by Joli Selten

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