Cooking Wisely: Raising the Steaks

I love steak. Thats is why for my second dish, I decided to learn how to cook steaks. I know they are expensive, but I feel like making my favorite dish is worth the money. The first thing I did was to look for steak recipes and tips online. I went through many articles and videos and was able to synthesize them into the following instructions:


  • Steak
  • Pan
  • Salt
  • Pepper
  • Butter


  1. Grab your steak and pound it. (This will tenderize and loosen the meat.)
  2. Season your steak with salt and pepper.
  3. Oil your pan.
  4. Turn the stove to high heat.
  5. Place your steak on the pan, and wait until your preferred doneness has been achieved. (For Wisely’s Guide to Doneness, see below)


This was my very first time cooking a steak and I thought I did a pretty good job. I was nervous at first because of the cost of steaks, but once I remembered all of the steps, I was able to cook it with ease. 

I am grateful that I was able to learn how to make my favorite dish, and will definitely make this again. Cooking steak really made me feel like I was able to improve at cooking, and encouraged me to make more challenging dishes in the future.



Extra-rare or Blue (bleu) very red 46–49 °C 115–125 °F
Rare (saignant) red center; soft 52–55 °C 125–130 °F
Medium rare (à point) warm red center; firmer 55–60 °C 130–140 °F
Medium (demi-anglais) pink and firm 60–65 °C 140–150 °F 145 °F and rest for at least 3 minutes
Medium well (cuit) small amount of pink in the center 65–69 °C 150–155 °F
Well done (bien cuit) gray-brown throughout; firm 71 °C+ 160 °F+ 160 °F for ground beef
Overcooked (trop cuit) blacken throughout; hard