If I’ve got no thermometer, is there a way I can guesstimate how long a steak needs to be cooked based on its size and the temperature?
My method is going to be to sear it in a skillet for two minutes on a side, then transfer it to the oven for however long it needs to be in there. But I don’t know how long it needs to be in there. Then it sits for five minutes on the plate under foil.
I don’t mind a rare steak, but my wife would like hers (and the kids’) completely non-pink but also not burned. A tall order.
I have a similar situation, I like my steak med-rare, wife likes hers med-well. A few years ago I learned to check my steak by pressing on it. Cook it 2-3 mins per side over direct heat then move it to indirect heat. periodically press the meat and compare the ‘give’ to that of the fleshy part of your hand near your thumb, holding your hand open the flesh has the same give as a rare steak, touch first finger to thumb and it has the same give as med-rare, touch middle finger to thumb for medium. In your case you probably want to touch pinky to thumb to get the correct doneness for your wife.
as for general guidance, I’d probably heat the oven up to about 400 and if the steak were a ribeye, porterhouse or the like, say 1" thick or so… maybe 6-10 minutes?
you can get a general idea of doneness by the following method:
make a fist with your left hand. Moderate pressure.
poke the meaty part at the base of your thumb with your index finger.
poke the steak with your index finger.
When the steak has a firm texture like that of the base of your thumb, it’s medium rare.
best general guidance I can give. Happy steak roast!
