For a medium steak (approximately 22mm thick), fry for 4-6 minutes on each side.
Factors Affecting Cooking Time
While 4-6 minutes per side is a good guideline, several factors influence the exact cooking time needed to achieve a medium steak:
- Steak Thickness: A thicker steak will naturally require longer cooking than a thinner one. Adjust cooking times accordingly.
- Pan Temperature: A properly preheated pan is crucial. If the pan isn't hot enough, the steak will steam instead of sear, affecting both cooking time and the final result.
- Type of Pan: Cast iron pans retain heat exceptionally well, potentially reducing cooking time. Thin pans may require slightly longer cooking.
- Starting Temperature of the Steak: A steak that's been allowed to come to room temperature will cook more evenly and quickly than one straight from the refrigerator.
- Desired Doneness: "Medium" itself can have a range of internal temperatures. A medium steak typically has an internal temperature of 130-140°F (54-60°C). Use a meat thermometer to ensure accuracy.
Recommended Cooking Method
- Prepare the Steak: Pat the steak dry with paper towels. Season generously with salt and pepper.
- Heat the Pan: Heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add a high-smoke-point oil, such as canola or grapeseed oil.
- Sear the Steak: Once the oil is shimmering and almost smoking, carefully place the steak in the pan.
- Cook One Side: Cook for 4-6 minutes, depending on the factors mentioned above. Avoid moving the steak around excessively, as this inhibits searing.
- Flip and Cook the Other Side: Flip the steak and cook for another 4-6 minutes.
- Check the Internal Temperature: Use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the steak, avoiding bone.
- Rest the Steak: Remove the steak from the pan and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Visual Guide
| Doneness | Internal Temperature (°F) | Internal Temperature (°C) | Cooking Time (per side, approx. 22mm thick steak) |
|---|---|---|---|
| Rare | 120-130 | 49-54 | 2 minutes |
| Medium Rare | 130-140 | 54-60 | 3-4 minutes |
| Medium | 140-150 | 60-66 | 4-6 minutes |
| Medium Well | 150-160 | 66-71 | 5-7 minutes |
| Well Done | 160+ | 71+ | 6-8 minutes (lower heat after initial sear) |
