We give you a complete chart to find the perfect cooking for your steak, from rare to medium-well.
Steak continues to cook an additional five to 10 degrees after it’s removed from heat. Steaks thinner than ¾ inch (2 cm) should come off the heat 10 degrees before they reach desired doneness. Steaks that are ¾ inch (2 cm) or thicker sho ld come off the heat five degrees before desired doneness.
Find here our recommandation for cooking steak :
|¼ inch||45 secondes||1 minutes||2 minutes||3 minutes|
|½ inch||3 minutes||4 minutes||5 minutes||6 minutes|
|¾ inch||4 to 5 minutes||6 to 7minutes||8 to 10 minutes||10 to 12 minutes|
|1 inch||8 to 10 minutes||10 to 12 minutes||12 to 14 minutes||14 to 16 minutes|
|1½ inches||14 to 16 minutes||16 to 19 minutes||22 to 26 minutes||26 to 30 minutes|
|2 inches||18 to 22 minutes||24 to 28 minutes||28 to 32 minutes||33 to 36 minutes|