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How To Boil A Steak
Fill a large pot with water and bring it to a boil. Add your steak to the water and let it cook for a few minutes, For a rare steak, cook it for three minutes. For a medium steak, cook it for five minutes. And for a well done steak, cook it for seven minutes.
When learning how best to grill a steak, and making cast-iron steaks, you want to dry rub the steaks, then season them on both sides with salt and pepper. When learning how to cook steaks in a pan, you will want to heat your pan very hot first, and then sear your steaks on both sides. Pay close attention to the amount of time your steaks are spending on each side, remembering to continually baste them with that extra oily gravy.
Learning how to cook steak in an oven is nice to know, but you are better off searing your steak first in a skillet, and finishing in an oven at the desired temperature. This method calls for cooking the steak first at a lower temperature in the oven, and then searing to achieve that beautiful browned crust. After searing, you will want to bake your steak at 400F medium rare in the oven for 6 to 8 minutes per side.
You will be cooking your steak the same way in this recipe, although browning it for just 2 to 3 minutes per side, then placing this pan into your 400F oven. Then, increase your water temperature to between 136degF to 140degF and cook the steaks for an additional 15 minutes. Place your steaks in a skillet and lower high heat to medium, cooking first side for 4-6 minutes. Instead of cooking a side until perfectly browned (which may take several minutes), and then cooking the other side less (so that the steak is not overcooked), rotate the steak every minute.
| Steps | How to Boil |
| Heat Your Pan | Heat your pan very hot first and then sear your steaks on both sides. |
| Check Time Closely | Pay close attention to the amount of time your steaks are spending on each side. |
| Baste then with Extra Oil | Remembering to continually baste them with that extra oily gravy. |
For medium-rare or higher, flip the steak over and cover the grill lid to retain heat, then cook it until you want the desired doneness (3-9 minutes, depending on your preferences and the steaks thickness). Once cooked a total of 7 minutes, take the temperature of your steak with an instant-read meat thermometer.
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To perform the take, insert the tip of your thermometer in the center of a large steak, being careful not to push it to the opposite side of the steak, and allow the instant read meat thermometer to calculate the interior temperature. Let your digital meat thermometer tell you what temperature is, and then move the steak onto a plate and wrap it in the foil if it is within 5-10 degrees of your desired temperature, or return it to the broiler for just a bit longer if you would like to get more cooked. Whatever temperature you decide is fine, so long as you keep in mind your steaks internal temperature will reach the desired temperature when resting, not when cooking.
The steak will continue cooking once it comes out of the oven, which is why you want to take it off once it is within 5 degrees of the desired temperature. Give all steaks some space on each side to allow them all to cook evenly, and also test the temperature on each one before you take them out of the oven. If you want medium-rare steaks, cooking in the 350F oven will take about seven to 10 minutes per side. For thinner steaks (about one-inch or less), simply cook them on the hot side all the way through–they will have cooked to medium rare when you get good crust.
You want to cook your filet steaks rarer than you are comfortable with, because well-done filet steaks are going to be dry and flavorless. You can use other cuts of steak, of course, if you like, but they will generally require a different cooking time, and will sometimes require finishing in the oven. Thicker cuts of meat will naturally need longer times, so having a meat thermometer is helpful in making sure your steak is cooked through.
Depending on the amount, size, and cuts of meat that you are using, the beef should fully cook within approximately 30 minutes in total. Depending on the size of your steak cut, you will need anywhere between ten minutes to twenty-four minutes for your steaks to simmer, and that time frame is also true of pork, beef, buffalo, and wild game steaks. For a filet steak about 3cm-4cm thick, boil it according to the instructions above, but for about seven minutes in total, turning it every minute. Cook the last minute (so 4 minutes in total), rubbed butter on the steak a few times throughout the cooking process.
Heat the skillet warm before adding meat, then, without crowding the skillet, add steaks and cook evenly on both sides until they are at the desired temperature. Cook the steak according to the times listed below, until your desired steak cooking temp is reached, be it the standard medium-rare steak temp, or my personal favorite, medium-rare. Check the meat, add 1 cup water, mix it in, and continue cooking over medium until meat is cooked to your liking.
During the final minutes of cooking, stir in 1 tablespoon of butter and some fresh thyme stems into a heavy pot (this is not necessary, but it is tasty).
To finish, sear steaks on either a very hot cast iron skillet, an outdoor barbecue grill, or with your kitchen torch for 60 seconds. Let the cooking oil cover your cast iron skillet, and once it is heated through, sear your steak each side for 3 or 4 minutes, or until a browned crust forms. Use a small butane torch to sear the exterior (see the previous page) or coat steaks with vegetable oil and sear in the hot pan for 20 seconds per side. When your steaks are seasoning up and your broiler is ready, put the steaks onto a baking tray, then move them into the oven.
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If cooked correctly, your steaks will still be as tasty as they should be, though just a bit nastier than they would be with some other methods of cooking.
You are better off brining thoroughly before cooking, then serving your steaks at table with chunky sea salt, such as maldon or fleur de sel, that may impart texture to the meat without melting upon contact, as table salt or kosher salt does. In the past, I have said it is best to season meat immediately before you cook it, or at least 45 minutes beforehand, so the briny liquid the salt draws out has time to be reabsorbed, and your steak does not end up drying out.
Can I boil steak to make it tender?
A stew or pot roast made with boiled beef may be flavorful and tender. Through a slow cooking procedure with a little liquid in a covered pot, tough slices of beef are made more soft. In addition to tenderising meat, moist heat will help improve nutritional absorption and digestion.
Is it healthy to boil meat?
According to research, AGE development can be reduced when food is cooked using moist heat at low temperatures. On the other hand, prolonged cooking durations for stewing and simmering may result in the loss of B vitamins, which are normally present in high concentrations in meat and poultry.
How long should I boil meat?
Beef should be fully cooked in around 30 minutes, depending on the quantity, size, and cut of meat you use. Because meat naturally produces moisture, you don’t need a lot of water for this recipe; doing so would dilute the finished product’s flavor.