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Test steaks, roasts and burgers for doneness using a meat thermometer or instant-read thermometer. It should be inserted through the side, with the tip in the center of the cut, not touching any bone or fat. Remove steaks and burgers from the heat when the thermometer registers 5Â°F lower than the desired doneness, and roasts 5-10Â°F lower, as the temperature will continue to rise while resting. The USDA recommends steaks and roasts be cooked to 145Â°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160Â°F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.
If you are looking for a medium rare 1-inch thick steak, our cooking times are going to be one minute (four units of one minute). If you want your steak medium well or well done, turn down the heat now to a medium high heat (but leave it hot for the start). Your cooking times are going to be two minutes. If using a thicker steak (but under 2-inches) then the cooking times are going to be 1 1/2 minutes or 3 minutes for medium well or well. If your steak is less than 3/4-inch thick (but more than 1/2-inch) the cooking times are going to be 45 seconds or 1 minute for medium well to well.