Then transfer steak to indirect heat OR reduce to low heat. Close the lid and cook according to the cooking times and temperatures below for your desired doneness. Remember that steaks will continue to rise in temperature 5 to 10 degrees while at rest after grilling so be sure to remove from heat about degrees lower than your desired temp.
Times are organized by thickness and internal temperature for easy grilling. Grill times are suggested guidelines only, actual times may vary depending upon your grill type and temperature.
There are two methods: dry ageing, which is the traditional process where carcasses are hung in a cool place for days to intensify the flavour and cause the meat to shrink, while wet ageing is when the meat is butchered and vacuum-packed, which stops the meat from shrinking. Do you have any foolproof techniques when cooking your steak? Subscriber club Reader offers More Good Food.
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Back to Recipes Vegan storecupboard Vegan baking See more. Back to How to Roast timer Conversion guides. Back to Health Is air-frying healthy? Dairy-free diet Popular diets Healthy meal subscriptions Best vegan protein powders. Home How to Guide How to cook the perfect steak. Best pan for steak. Claim the offer. This steak will have some play through the middle, but feel firm to the touch.
For a 1-inch steak, place steak on a hot grill for 6 minutes. Turn and continue grilling for another 4 minutes until an internal temperature of to F 60 to 66 C is reached. This level of doneness is for those who don't want a lot of pink in their meat. A medium well steak should have just a hint of pink in the very middle of the steak with a dark brown surface and good charring on the top and bottom.
The steak will be very stiff but still have a little squish in the center. For a 1-inch steak, place steak on a hot grill for 7 minutes. Turn and continue grilling for another 5 minutes. Cook to an internal temperature of to F 68 to 74 C. Well done steak has gotten a bad rap, with some chefs even refusing to cook the meat to this doneness. It may seem well done would be the easiest to cook, but in actuality, it is the hardest as cooking until the meat is no longer pink and not drying it out is a challenge.
The secret is to do it low and slow—the only way to prevent burning while fully cooking it through the middle. This steak should not be burnt on the outside. While there is not the faintest hint of pink in the middle, it should be browned through, not burnt through.
This steak will feel solid to the touch. For a 1-inch steak, grill over medium heat between 10 and 12 minutes per side. It should reach an internal temperature of F 77 C or higher. It's vital that you let the steak rest for at least three minutes after cooking, and not cut into it immediately.
Muscle fibers in meat contract and toughen when cooking, pushing the moisture to the surface. That's why a pan sizzles, because the juices are being released. If the steak doesn't rest, these same juices won't have time to redistribute throughout the meat and will pool on your plate instead of remaining in the steak, where you want them. Updated December 18, Department of Agriculture. Updated June 27, Van, D.
Check the New Recommended Temperatures. June 22, Updated October 19, Actively scan device characteristics for identification.
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