How to cook a steak to the right doneness
To cook a steak to the doneness you want, dry it, salt it well, and sear it in a very hot heavy pan with a little oil, turning every minute or two. Check the thickest part with an instant-read thermometer and pull it off a few degrees early, then rest it five minutes. Medium, about 145 degrees Fahrenheit after resting, meets the food safety chart's minimum for whole cuts.
About 20 minutes to learnTake care: injury or damage if careless
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How to do it
- Take the steak out of the fridge 30 minutes early, pat it very dry and salt both sides.
- Heat a heavy skillet over high heat until it just starts to smoke, then add a thin layer of oil with a high smoke point.
- Lay the steak down away from you and leave it to form a brown crust.
- Turn it every minute or two for even cooking, and sear the fat edge by holding it on its side.
- Push an instant-read thermometer into the thickest part from the side.
- Pull it about five degrees below your target, since it keeps rising as it rests.
- Rest it on a board for five minutes, then slice across the grain.
- Know that rarer steak carries more food safety risk, especially for pregnant people, young children, older adults and anyone with a weak immune system.
Stop and call a professional if
- A pan fire you cannot smother with a lid, or any fire spreading beyond the pan: get out, close the door, and call 911.
- Smoke fills the kitchen and sets off the alarm: turn off the heat, cover the pan and ventilate.
Common mistakes
- Putting a wet steak in a pan that is not hot enough, so it grays instead of browning.
- Cutting into it to check doneness.
- Slicing with the grain, which makes it chewy.
- Treating ground beef like steak; burgers need 160 degrees Fahrenheit inside.
Quick self-check
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Teach: How to cook a steak to the right doneness
What to say
To cook a steak to the doneness you want, dry it, salt it well, and sear it in a very hot heavy pan with a little oil, turning every minute or two. Check the thickest part with an instant-read thermometer and pull it off a few degrees early, then rest it five minutes. Medium, about 145 degrees Fahrenheit after resting, meets the food safety chart's minimum for whole cuts.
What to show, in order
- Take the steak out of the fridge 30 minutes early, pat it very dry and salt both sides.
- Heat a heavy skillet over high heat until it just starts to smoke, then add a thin layer of oil with a high smoke point.
- Lay the steak down away from you and leave it to form a brown crust.
- Turn it every minute or two for even cooking, and sear the fat edge by holding it on its side.
- Push an instant-read thermometer into the thickest part from the side.
- Pull it about five degrees below your target, since it keeps rising as it rests.
- Rest it on a board for five minutes, then slice across the grain.
- Know that rarer steak carries more food safety risk, especially for pregnant people, young children, older adults and anyone with a weak immune system.
When to stop and call a professional
- A pan fire you cannot smother with a lid, or any fire spreading beyond the pan: get out, close the door, and call 911.
- Smoke fills the kitchen and sets off the alarm: turn off the heat, cover the pan and ventilate.
The check question
Ask: Why pull the steak off a few degrees early?
Related skills
- Safe cooking temperatures and leftovers
- How to make a pan sauce
- How to grill on gas or charcoal
- Every skill in Kitchen
Sources
- National food safety chart of safe minimum internal temperatures, current edition. Checked September 28, 2026.
Last reviewed . First published .