Well-doneįor well-done, preheat a skillet or grill to medium-low heat. After it has finished cooking, take the meat off the grill or skillet and let it rest for 10 to 15 minutes before slicing. For a steak 22mm thick, season the meat with salt and pepper and cook it for 6-7 minutes on each side to achieve an internal temperature of 63-68☌ (145-155☏). To cook meat to medium-well, preheat a skillet or grill to medium heat.
For a steak 22 mm thick, season the meat with salt and pepper and cook for 5 to 6 minutes on each side to achieve an internal temperature of 57 to 63 ☌ (135 to 145 ☏). To cook meat to medium, preheat a skillet or grill to medium-high heat. After it has finished cooking, take the meat off the grill or skillet and let it rest for 5 to 10 minutes before slicing. For a steak 22mm thick, season the meat with salt and pepper and cook it for 4 minutes on each side to achieve an internal temperature of 54–57☌ (130–135☏). Medium-rareįor medium-rare, preheat a skillet or grill to high heat. After it has finished cooking, take the meat off the grill or skillet and let it rest for five minutes before slicing. For a steak that is 22 mm thick, season the meat with salt and pepper and cook it for 2 minutes on each side. To cook meat to rare, preheat a skillet or grill to high heat. Depending on the thickness of your steak and the degree of doneness you prefer, the cooking time will change. Now that your steak is prepared, it's time to start cooking. It's cut from the short loin section of the cow and has a firmer texture than some other cuts. New York strip is a classic cut of steak that's known for its bold, beefy flavour. It has a mild flavour and is a more delicate cut of meat that goes well with sauces and seasonings. Filet Mignonįilet mignon is a leaner cut of steak that's cut from the tenderloin section of the cow. Sirloin can be tender if cooked properly, but may become tough if overcooked. It is a leaner cut of meat, with less marbling than ribeye, but still has a good beefy flavor. Sirloin is a popular cut of steak that is cut from the back of the cow. It is known for its juicy, tender texture and is taken cut from the rib section. Ribeyeĭue to its intense marbling and flavour, ribeye is a preferred choice among steak lovers. Each one has a distinctive flavour, texture and thickness (important for cooking times!). Everyone has their own preferences, and selecting the right cut for the occasion can make all the difference. Popular cuts to consider at the store are Ribeye, Sirloin, Filet mignon and New York strip.
Choosing the right cut is the first step to cooking an absolutely perfect steak.
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