What temperature and how long should I cook steaks?!

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Do NOT just cook it in the oven. Sear it firzst then finish in the oven The timee depends on how thick and large the steak is.

This is how to make a good steak.

Start with a decent piece of meat, A rib eye is pretty good.

Season the meat with salt and pepper. The very most you should put on it is a Montreal type steak seasoning. I like to stick mine back in the fridge for a bit.

Then remove from the fridge about 30 min before you cook it. YES, it is safe. This allows the meat to come to room temp so you don't shock the meat as much when you put it on the hot surface. Shocking the meat to much may make it tough.

From here you have a couple of options:

1. Heat a skillet up good and hot then add some fat. Oil, butter (is okay), or even bacon fat. Put the steak down and do not touch it. The meat is pretty cool. It will release from the pan when it has a nice golden brown color to it. Then flip. Brown it up on the second and side and reduce the heat if you want it cooked further.

2. Brown on both sides as stated above but then slide into the broiler if you skillet if oven safe use that, if not then put it in a broiler pan. And finish under the broiler.

3. Grill over a medium-ish hot indirect heat.

Remember a few more tips:

1. NEVER overcook a steak. Anything over medium is over cooking your steak and even medium is pushing the limits a bit. A weel done steak is a ruined steak and you may as well just toss your money in the trash.

2. Let the steak rest so that the stea will still be juicy from the first bite to the last bite.

3. Don't forget about carry over cooking, as the steak rests. Due to residual heat in the meatthe steak will cook a bit more as it rests.

I know that someone will say that you shouldn’t add salt before cooking bacuase it will dry it out. That is not true. I have always salted my steak and roasts before cooking and never had anything dry. Adding salt before cooking does Not dry it out but rather gives good flavor.

if they are thawed, depending on the thickness of the steak 30 to 45 minutes. frozen 60 minutes.
at 350 to 375