What temperature do you cook steak at?

Answer 1

The best way I know, is to cook it under the broiler for just a couple of

minutes on each side.

If you're cooking a thick steak, you might want to sear it

well in a skillet and then finish it up in the oven at about

375 degrees or so.

FriPilot

Answer 2

320-350 f would be good.Make sure the steak is not too cold when put in pan or on bbq so it doesn't shrink into itself and come out tough. 4-5 minutes each side for a 3/4 inch steak. Turn only once.

I cook my steaks at about 350 - 400 F

It depends how you want to cook the steak the internal temperatures are

rare - 105 - 115

med rare - 116 - 125

medium - 126 - 135

med well - 145 - 155

well done - 160+

Depending on size and thickness of steak the cooking time varies for 3/4 inch steak about 8 minutes for med rare and about 15 minutes for well done

try to cook equal amounts of time on each side to ensure it is evenly cooked

the amount of times you turn it doesn't matter unless you're concerned about grill marks

The best way to achieve grill marks is to place the steak at a 45 degree angle to the grill ( / ) cook for a few minutes, depending on desired doneness, and then turn so its still at a 45 degree angle but facing the other way with the same side against the grill ( \ ) this will give you diamond shaped grill marks on the top of steak.

Answer 3

There are many variables in this question. First, what type of steak are you looking to cook,, and, how do you want your steak to be. IE: rare, medium medium rare, medium well, aell done or cbar? Now, and I hope this response is carried to all the other steak and roast questions on this site! First and foremost to what animal does the cut of meat come from? Next, where on the animal does this cut come from? Chuck, brisket, shank, rib, loin, sirloin, flank rump, etc? This is important because not all cuts of meat, generally In this case referred to as steak, are cooked properly to end up tender and edible. There are different methods such as Grilling marinating, sauteing, 'frying', fast-fry, braising, etc. Basically either dry heat or moist heat. Also to consider is high heat or low heat. Cooking for all that its worth, has certain principles. High heat toughens and shrinks protein and results in excessive moisture loss. Therefore low heat cooking should be the general practice. Broiling is the contradiction to this rule. The reason being broiling is done quickly. Roasting at low temperatures have better yields and less moisture loss. And because liquids and steam are better conductors of heat than air, moist heat penetrates meat quickly. Another important point is that the connective tissue neexs to break down. Collagen and elastin are the two classes of connective tissue. Collagen melts and elastin gets tough. It is also known as Silver Skin.

At this point I am sure most readers are either bored and or lost. Bare with me for a moment.

For a grilling steak, on a hot grill lay the steak an the prepared grill and DON'T TOUCH IT OR PUT PRESSURE ON IT. You will damage the steak. Leave it cook until you see if blood rises to the surface. Or using the one finger touch method, judge how well done to your desire it is. An exact time has no bearing at all in this process. You will learn by trial and sad to say error, how each individual cut of meat cooks. When it is time, using tongs, turn your steak over and let it continue to cook.

As for roasts, they go in fhe oven. Usual temperature is preheated 350°F. You can insert a meat thermometer into the thickest part of the roast and the tip should be at the centre of the roast or close to it. Ea h desired doneness has a temperature reading. Again the HACCP rules apply. Be aware of the doneness. Though the centre may be rare, the farther from the center going to the ends the meat is more cooked. Okay? So, temperature readings are very important. Remember, not all ovens are created equal. Some heat high or have hot spots while ether's cook cooler. Know your oven. Bottom line, use a cooks thermometer and check what the internal temperature is. For any whole meat (roasts) internal temperature should be 145°F. Poultry 165°F, ground meat (as in meatloaf) 160°F. The same temps for steaks and burgers. Remember Jack-in-the-Box? Not pretty.

Answer 4

Steak should never ever be cooked in the oven. Buy a grill, or find one to use, but do not cook it in the oven at all costs. oh, and I would guess around 425 degrees if you're dead set on it.

Answer 5

i cook my steak at about 425*-475* for 3-7 min per sided depending on thickness

Answer 6

What’s the temperature be for cooking a steak in the oven