Each steak has a different cooking time due to the different thickness.
The time to cook a thin steak is 6-8 minutes at 51°C.
The cooking time for a medium-thick steak is 10-12 minutes at a temperature of 62°C.
The cooking time for a thick steak is 12-15 minutes at 71°C.
The most important part of reaching the optimal level of readiness is to monitor the internal temperature of the steak. Baking is largely a matter of taste.
If your steak is thicker, it will probably not reach the desired readiness as quickly as the thinner ones. One thing, which can guarantee, that you will not overcook your steak is to leave it at room temperature for about 30 minutes before cooking.
If the increase in internal temperature takes longer, it means that the steak was too cold when you put it on the grill.
Is it important for steaks to rest after it is grilled
Yes. The steak actually continues to cook during these few minutes. This continuation of cooking is great, because it does not dry out the steak, as it would be if you just leave it on the grill longer.
Cutting the steak interrupts this last short cooking period by releasing heat inside the steak.
Let it rest for a few minutes and then cut it, so that is becomes perfect. This rule applies to beef steaks, pork steaks, chicken steaks, etc.
