Steaks can be cooked to different levels according to the preferences of the eater. A rare steak is barely cooked and has a pink, bloody interior. A medium-rare steak has a pinkish center, but browned edges. Medium steaks have a slightly pink center but are mostly browned. Medium-well steaks are browned all the way through. Well done steaks are similar to medium well steaks, but are cooked until a deeper brown.
Things You'll Need
- 1 steak, your choice
- Pastry brush
- 2 tbsp. canola oil
- Meat thermometer
- Cooling rack
- Aluminum foil
Remove the steak from the refrigerator and allow it to sit out for 20 to 30 minutes and warm to room temperature.
Place the skillet on the stove at medium-high heat. Prepare the steaks while the pan heats up. Use a pastry brush to apply 2 tbsp. canola oil to each side of the steak.
Place the steak in the pan and check for a sizzle - if there isn't one, remove the steak and let the pan heat up further. Cook for five minutes, turn the steak, then cook the other side for another five minutes. Use a meat thermometer to check that the interior temperature is between 150 and 155 degrees F.
Remove the steak from the pan and place on a cooling rack. Wrap the steak with aluminum foil and allow it to sit for 10 minutes. Unwrap the steak and serve warm.