Resting will allow the meat to relax, and the juices will return to the meat fibres. Place the steaks onto a wooden board or plate, cover loosely with foil and rest for about 6-7 minutes before slicing across the grain or serving. Any firmer than that and it’s on its way to well done. If it’s soft but a bit springy, that’s medium-rare. If the steak is soft and squishy, it’s rare. To test for doneness, use the tip of your clean index finger (or tongs) to gently prod the steak.For well done, cook for 2-4 minutes each side, then turn the heat down and cook for another 4-6 minutes. As a rule of thumb (for a steak 22mm thick) – cook 2 minutes each side for rare, 3-4 mins each side for medium-rare and 4-6 mins each side for medium. This lower, indirect heat will help raise the internal temperature so when you transfer it to the hot side of the grill you can sear it quickly and not end up with charred meat that is still raw inside.

The side without burners or coals underneath it is where the steaks will begin. Simply read the temperature on the thermometer display and compare it to the desired doneness on the chart. This can be done by turning on half of your burners or putting the coals just on one side of your grill. Medium 140-145F 60-63C 5 Medium Well 150-155F 65-69C 6 Well Done 160-175F 71C HOT TIP: Using a meat thermometer will take the guesswork out of determining if your steaks are ready to eat. Set up your grill to have one hot zone and one cool zone. The key to grilling thick-cut steaks is a two-zone fire. You should hear a big sizzle when the steak hits the pan – no sizzle means the pan isn’t hot enough. Cook the steak in batches or use two pans if need be. It’s important not to overcrowd the pan or BBQ, or the meat will stew rather than sear. If using a frying pan, the heavier the base, the better – heavy-based pans hold heat longer and cook the meat evenly. It's all about the sizzle. Preheat a large frying pan (or BBQ) to a high heat. For a charcoal grill: Grill steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling.Instead, brush the steaks with oil and season all over with a little salt and pepper. If you want to cut the fat off the steak, do it once it’s cooked as fat adds flavour and moisture to the meat while it’s cooking. Pat the steaks dry with paper towels for that perfect outer crust. This takes a little planning, but “dry brining” your steaks, will not only season the beef, but help them to retain moisture for a juicy, tender bite. For the most flavorful and tender results, salt your steaks at least 40 minutes before or even the night before you plan to cook them. We recommend using kosher salt since its larger, flaky crystals make it easy to pinch and control how much you use. To cook a medium-rare steak in an air fryer basket, place the steak inside the basket and set the temperature to 400 degrees Fahrenheit and the cook time to 7 minutes. This allows it to come to room temperature and ensures even cooking. Take the meat out of the fridge 30-40 minutes before cooking.But we think it's pretty simple - just follow these important steps below, for the perfect steak no matter the occasion or the dish. It all comes down to personal preference, but whichever temperature you choose, make sure to cook it long enough so that the meat reaches an ideal internal temperature.People will tell you there's a bit of an art to cooking the perfect steak. Some experts suggest that a steak should be cooked to a temperature below 130 degrees Fahrenheit in order to be considered tender, while others believe that a steak should reach 145 degrees Fahrenheit or even 150 degrees Fahrenheit before being considered more tender. This question has been asked by many chefs and restaurateurs in recent years, as the ideal degree of doneness for steak can vary depending on the region it was sourced from. There are different methods you can use, but some of the more popular ones include cooking it slowly in a pan or using a tenderizer. There are a few ways to make steak tender, but the most important thing is to use high-quality ingredients. Once it reaches that point, use a thermometer to tell whether the steak is cooked through or not.

Medium well steak temp