What are the cooking times for the different levels of done for a NY strip steak?
I like my steaks med/med-rare but either get them too done or still cold and raw. I need the approximate cooking times for the different levels of done for steaks 1/2 to 1 1/4 inch. I’m cooking in 30 minutes, help!
First if your steak is cold that’s a problem – Always let your steak come to room temperature before going on the grill
Second – Big variance between 1/2 inch and 1 1/4 inch thickness
Third – Test your steak for firmness to determine how done it is
Press on steak
Rare – feels like pressing on your cheek
Med Rare – feels like pressing on tip of your nose
Well – feels like pressing on your forehead
If you are grilling,about 5 minutes per side should be ok for med rare.Put steaks on and let sit,after about 3 min rotate the meat a little and let sit for an other therr then flip for about 5 more. Youll have some nice marks and should be ok, Of course a quick cut into the meat will tell if done to your liking
Your question is impossible to anwser – there are too many variables.
Hot hot is the cooking surface? What are you cooking them on? What grade meat are you using? Do the steaks really range from 1/2 an in in thickness to 1 1/4 inches?
Here is one way to gauge the internal temperature of meat.
First season the out side of the meat with something containing salt and throw it onto the cooking surface. Don’t mess with it until you see red juices coming out on the top of the meat. Once that happens turn them over and cook until you can see red juices coming out. That is medium rare. If you keep cooking them until the juice comes out murky and bubbly that is medium. Clear is mid well to well.
Hope that helps. Just a warning the thickness of the cut determines the cooking time so the thin ones will be done way before the thick ones. Also make sure your grill/pan/oven is HOT. Like really hot you want at least 450 degrees with hotter being better.