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
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.
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.
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.
i cook my steak at about 425*-475* for 3-7 min per sided depending on thickness
Whatβs the temperature be for cooking a steak in the oven
Don't cook it so fast nor at a high temperature. Lower the temperature you usually cook your steaks at and increase the time you're cooking them.
you do not wanna cook steak because you would have to cook a lot
for a steak one inch thick cook for 7 minutes, flip it over and cook an additional 5 minutes Depends totally on the thickness and the temperature you are cooking it at. I myself have a 1500 degree char broiler and it takes about four minutes to hit 140 degrees internal temperature on a one inch steak. If I cooked it under there for 12 minutes it would be charcoal.
steak is a very precise meat to cook to someones taste. with it being frozen that would make it even harder as by the time the core of the ribeye is how you like your steak the outside will be overdone. you would be best putting it into the fridge the day before use
HOW LONG SHOULD YOU COOK A MIDIUM WELL STEAKType your answer here...
Hanger steak is different than any other kind of steak because you are required to marinate them in order to cook them properly. If you cook the hanger steak like you cook flap steak, it won't be as good or healthy as a proper cooked hanger steak would be.
I would aim for the 160-165 range. Most pathogenic microorginisms of concern should have a sufficient kill at that temp. However if there has been no penetration through tenderization, marinading, knives etc the inside of the steak should not have been exposed to any pathogenic bacteria. The outside should definitely reach this temperature range - but hypothetically if the interior has not been penetrated or ground up - it should be safe at a lower temperature. This is why it is okay to have a rare steak but not a rare hamburger. === === Only cook your steak that high if you like it well done. Sources vary in relating the degree of doneness with temperature. See Related Links.
Make sure the steak is at room temperature before you cook it. Cook the steak at a high enough temperature. Rest the steak for 5-10 minutes after cooking in a warm, covered vessel. Choose a good cut of meat. The more fat 'marbling' the meat has, the more moist and tender the steak will be, choose a steak with a nice bright red color, and once you push it down it should feel firm, not spongy. There is no need to put any sauces (except Au Jus) on a high quality steak, you can put cajun seasoning if you want. Best seasoning for a steak is Lawry's ® Seasoned Salt.
Theoretically, it can be done. But I strongly suggest that you don't, as it will not be a good steak at all. Realistically you need to allow the steak to thaw out and get up to room temperature before you cook it. This applies to all types of cooking, such as grilled, fried etc.
Cooking a bison steak is very similar to cooking a normal steak. They are generally slightly tougher, so you do not want to cook them too long.
make sure you have a little butter on the pan and cook the steak, then cut it up and continue to cook until you see no pink
Yes