Steak
This is how I do steak. The times are variable because it depends on the thickness of the steak. I usually tend toward the lower end of the scale for a roughly three-quarter inch thick bit of sirloin. I've had success with this method cooking big thick slabs of rump as well. If in doubt, cook it for less time. Better to have an underdone steak than an overdone.

Marinate your steak in whatever you want, or just sprinkle it generously with salt and pepper. Let it come to room temperature before cooking. This is important. Never put it in the pan while it's fridge cold. Get your pan hot enough to sear, and sear the steak for maybe 60-90 seconds each side. Don't poke it around and flip it continuously - drop it in on one side, let it sit, then flip to the other side. When it's seared, place it on a wire rack and stick it in the oven at about 100-150 degrees C for 10-15 minutes. This relaxes it and makes it delicious and tender.

You'll probably need to try it out a couple of times to get it perfect for your stove/oven/steak combination, but once you do it's pretty reproducible.
(oball needs Satan more than he needs me, Wed 20 Oct 2010, 7:06, 1 reply)

^this^
Use the prod test, poke the steak with your finger and if it feels like your prodding your cheek it's rare.
( number5 has been fighting tramps and losing., Wed 20 Oct 2010, 7:46, closed)

The thumb test is the one I've heard of
Hold the tips of your index finger and thumb on one hand together and poke the fleshy bit at the base of your thumb. This should feel about the same as a rare steak. Middle finger and thumb = medium rare, ring finger and thumb = medium, little finger and thumb, throw your steak to the dog.

I never remember to actually try this test when I'm cooking my steak, though.
(oball needs Satan more than he needs me, Wed 20 Oct 2010, 7:50, closed)

This ^
works a treat. Advice on salting - don't do it until right at the last moment as it toughens the meat - so take steak out of fridge, let it warm up to room temp, only when your pan is really hot, do you whack on the salt and then throw in the steak.

If you're going to pan fry rather than finish off in the oven, have some tin foil handy to cover the steak as you really should rest it for a few minutes.
(sugar_tits, Wed 20 Oct 2010, 11:26, closed)