how many minutes and resting time does it take to cook a medium rare steak?

Question

also how hot does the pan have to be

including how long foreach side of the steak and how much resting time for each side

Answer 1

6 minutes full heat

Answer 2

Right - I'll dip my oar into this one.

A chef friend of mine gave me the tip that has never let me down - the 12 minute rule.

Assuming the steak is about an inch (2.5-3cm) thick, and you're frying on the highest heat:

Rare - 2 mins each side and rest for 8 mins

Medium - 3 mins each side and rest for 6 mins

Well done - 5 mins each side and rest for 2 mins

Basically, the cooking and resting time always add up to 12 mins. If you're cooking it rare, there are going to be more juices inside the steak that need to re-distribute themselves throughout the meat during the resting time, so it needs longer to rest.

If you've cooked it well done (and ruined a perfectly good piece of meat in my opinion ;-) then there aren't going to be many juices to worry about, but the fibres still need time to relax, hence the 2 mins resting time. You can play about with these figures for medium-rare etc, so long as they add up to twelve.

Steak does always need resting though - if your a*se was placed in that frying pan, it would bloomin' well clench up! The fibres in the meat need time to relax from the fierce heat of the pan. Just cover it on a warm plate with a bit of foil.

Oh, and as another poster said, only ever turn the steak once during cooking.

Hope you enjoy!

Answer 3

The pan needs to be very hot, so the meat sizzles if you touch the oil.

The best rule of thumb (sorry about the pun) for checking your steak is medium rare is to hold your middle finger and and thumb together. The 'squishyness' of the flesh on your palm just below the thumb is what the steak should feel like. The other fingers test rare - well done.

Not sure about resting time, don't think it needs it. My boyfriends cooks all my steak! I think it's only roast meat that needs to rest so none of the moisture is lost when carving

Answer 4

Sorry mate - how big is the steak? - and what sort of steak is it?
I like my steak rare - very rare - probably considered to be 'blue' The pan is important, use a cast iron one if you can - it gets hotter more quickly and stays hot.
BUT - if I am cooking a rump steak I like the fat to be crisp.
So, I would usually cook either sirloin or rump from frozen. Sear the outside and leave the inside pretty raw.
I am afraid that you have to have a 'feel' for cooking to answer that one! It all comes down to experience. If you get it wrong this time, you will know better next time.
Good luck - and I hope it isn't too important that you get it right this time!

Answer 5

it depends on the thickness of the steak, for a steak about 1/2 - 1" thick then you need a very hot pan and it takes about 3 - 4 mins each side.
The thicker the steak the longer you leave it.

REMEMBER; you can always put it in a little longer if you think it is not cooked enough, you can never un-cook it when you have left it in too long and overcooked it.

Answer 6

How big is the steak, how long is a piece of string??? The pan does have to be very very hot, the hotter the better, as for the time, it's more a matter of feel. place your finger on it if it is very bouncy then it is very rare, getting firmer, than it is about meduim, hard, then it is very well done or over cooked. Good luck and enjoy, as for the resting time, eat as soon as possible, while you dish it up and sit down to eat is enough resting time.

Answer 7

Get the pan and a small amount of oil hot and pop in the meat.

Don't keep flopping it over but leave it a couple of minutes on one side, 2-3. turn and cook on the other side.

The best test for if its ready is to prod at it with your finger.

To compare prod your face...forehead = well done
chin = medium
cheek = rare

(use clean finger)

Then lay your meat in a pice of tin foil and wrap leave for 3 mins. uices will come out of the meat when its resting...very nice to fry and egg in to accompany.

Answer 8

I prefer to put my Steaks under the Broiler.
For a one and one half inch thick steak - you need eight minutes on each side.

Answer 9

just seal it quickly then a couple of minutes each side. but remeber the better the meat the better the steak. Happy eating x

Answer 10

Medium rare takes about 4/5Min's on each side on a medium to high setting peirce and you will know if ready then serve

Answer 11

Depends on personal taste, 6 minutes + 2 minutes time would be normal.