The answer depends on a couple of things: How will you be cooking it (saute versus grill versus roast)? How well-cooked do you want it to be (rare versus well-done)? What temperature are you cooking it at? How thick is it (I am assuming it's one of those little round guys that's usually 2" thick or so)?
I cook most things by temperature using an instant read digital probe. You just have to remember to take the meat off the heat source just prior to reaching your desired doneness as it will continue to cook just slightly for a few minutes afterward (usually a 3-5 degree F increase in temperature). Rare for steaks is about 130˚F, medium rare 135˚F, medium 145˚F, well-done 160˚F.
Your heat source and how hot it is when you put in the meat in the pan will make a difference in cooking time as well. I generally try to get the pan very hot at first to get a nice browning effect, but you've got to turn it down after browning if your meat is very thick or you will just burn the outside before the inside reaches the desired temperature. Letting your meat sit out for about an hour beforehand helps bring the temperature up a little to prevent this problem.
Before I was cooking with a temperature probe, I found that olive oil heated on medium for 5 minutes (the meat has a strong sizzle when added to the pan) produced a medium-rare 1" thick steak with about 3-4 minutes per side.
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I cook most things by temperature using an instant read digital probe. You just have to remember to take the meat off the heat source just prior to reaching your desired doneness as it will continue to cook just slightly for a few minutes afterward (usually a 3-5 degree F increase in temperature). Rare for steaks is about 130˚F, medium rare 135˚F, medium 145˚F, well-done 160˚F.
Your heat source and how hot it is when you put in the meat in the pan will make a difference in cooking time as well. I generally try to get the pan very hot at first to get a nice browning effect, but you've got to turn it down after browning if your meat is very thick or you will just burn the outside before the inside reaches the desired temperature. Letting your meat sit out for about an hour beforehand helps bring the temperature up a little to prevent this problem.
Before I was cooking with a temperature probe, I found that olive oil heated on medium for 5 minutes (the meat has a strong sizzle when added to the pan) produced a medium-rare 1" thick steak with about 3-4 minutes per side.