The best temperature to cook steak on a stovetop depends on personal preference and the desired doneness of the steak. However, as a general guideline, you can follow these temperature ranges:
- Rare: 120°F to 125°F (49°C to 52°C)
- Medium Rare: 130°F to 135°F (54°C to 57°C)
- Medium: 140°F to 145°F (60°C to 63°C)
- Medium Well: 150°F to 155°F (66°C to 68°C)
- Well Done: 160°F and above (71°C and above)
To achieve these temperatures, you'll need a meat thermometer to ensure the steak reaches your desired level of doneness accurately. Here's a simple stovetop cooking method:
Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This allows for more even cooking.
Season the steak with salt and pepper or your preferred seasoning.
Preheat a heavy-bottomed skillet or frying pan on medium-high heat. Add a little bit of cooking oil with a high smoke point (e.g., vegetable oil, canola oil) to the pan and let it heat up.
Place the steak in the hot pan and let it sear on one side for a few minutes (time depends on the thickness of the steak and desired doneness).
Flip the steak and continue searing on the other side.
To achieve the desired internal temperature, use a meat thermometer to check the steak's doneness. Insert the thermometer into the thickest part of the steak without touching the bone or the pan.
Once the steak reaches your preferred temperature, remove it from the pan and let it rest for a few minutes before serving. The internal temperature of the steak will rise a few degrees during resting.
Remember that cooking times may vary depending on the thickness of the steak and the type of stovetop you have. The above method is for a basic stovetop setup, and adjustments may be needed depending on your equipment and experience.