How to Cook Steak on an Induction Hob for Perfect Results

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How to Cook Steak on an Induction Hob for Perfect Results

With precise heat control and fast response, an induction hob is one of the best ways to cook a perfectly seared steak at home. This guide covers the best pan, heat settings, target temperatures, and step-by-step timing so you get a juicy centre and a golden-brown crust every time.

Quick tip: For an even crust, use a heavy cast-iron or tri-ply stainless pan and preheat it until it’s properly hot before the steak touches the surface.
💡 Quick fact
Induction heats fast—preheat 2–3 minutes for best sear.
🍳 Pan choice
Use cast iron or thick stainless. Avoid thin, lightweight pans.
🌡️ Doneness
Aim for the centre temperature in the table below, then rest.

What you’ll need

  • 1–2 quality steaks (2–3cm thick; ribeye, sirloin, rump or fillet)
  • Heavy cast-iron or tri-ply stainless frying pan
  • High-smoke-point oil (rapeseed, groundnut)
  • Flaky salt & freshly ground black pepper
  • Optional aromatics: butter, garlic, thyme/rosemary
  • Instant-read thermometer for accuracy
  • Paper towels and tongs

Induction heat settings (guide)

Hob scales vary, but this is a reliable starting point. Use Power Boost for preheating only, then drop to a steady level for control.

TaskTypical setting*TimeNotes
Preheat empty pan8–9 (high)2–3 minSurface just starts to shimmer with a drop of oil.
Searing first side7–82–3 min (2–3cm steak) Don’t move it—build the crust via Maillard reaction.
Searing second side6–72–3 minReduce slightly to avoid scorching.
Butter basting (optional)5–630–60 secTilt pan; spoon foaming butter over steak.
Finishing/thick cuts3–41–3 minLower heat to bring core to target temp gently.

*Settings are indicative; adjust for your model and pan.

Steak doneness temperatures (°C)

DonenessPull from heatFinal after restLook & feel
Rare48–49°C50–52°CDeep red centre, very soft
Medium-rare53–54°C55–57°CWarm red-pink centre, springy
Medium58–59°C60–62°CPink centre, firmer
Medium-well63–64°C65–67°CFaint blush, quite firm
Well done68–69°C70°C+Brown throughout, firm
Why pull early? Thanks to carryover cooking, temperatures rise slightly during the rest.

Step-by-step: pan-seared steak on induction

1) Prep the steak

  • Bring steak to room temperature for 20–30 minutes.
  • Pat very dry; moisture prevents a good sear.
  • Season generously with salt and pepper just before cooking.

2) Preheat the pan

  • Set the induction zone to high (8–9). Add a thin film of oil once hot.
  • Oil should shimmer; if it smokes heavily, reduce slightly.

3) Sear

  • Lay the steak away from you. Don’t move it for 2–3 minutes to build colour.
  • Flip; sear a further 2–3 minutes. Adjust heat so the crust browns, not burns.
  • Edge-sear fat caps by holding with tongs for 20–30 seconds.

4) Finish to temperature

  • Check the centre with a thermometer; compare to the table above.
  • For thick cuts, lower to medium (3–4) and cook another 1–3 minutes total.
  • Optional: add butter, garlic and herbs; baste for 30–60 seconds.

5) Rest & serve

  • Rest 5–7 minutes on a warm plate (loose foil if you like).
  • Slice against the grain; finish with sea salt or compound butter.

Timing guide by thickness (2–3cm typical)

ThicknessMedium-rareMediumNotes
~2cm~2 min each side~2.5–3 min each sideFinish on lower heat if centre lags.
~3cm~3 min each side + 1 min low~3.5 min each side + 1–2 min lowUse thermometer; time varies by pan.
~4–5cmUse the reverse-sear methodBest for thick fillet or tomahawk.

Reverse-sear on induction (for thick steaks)

If your steak is 4cm+ thick, try a reverse-sear for edge-to-edge pink:

  • Cook gently on low (3–4) to ~5°C below your target centre temperature.
  • Rest 5 minutes, then blast sear each side 60–90 seconds on high for the crust.

Pan, oil and seasoning FAQs

Best pan material?

Cast iron holds heat brilliantly for an even crust; tri-ply stainless steel responds quickly and is easier to manoeuvre. Avoid very thin aluminium pans.

Which oil?

Choose a high-smoke-point oil (rapeseed/groundnut). Add butter for flavour at the end to avoid burning milk solids.

Salt before or after?

Season just before the pan, or 40+ minutes ahead if you prefer dry-brining. Either way, start with a very dry surface.

Troubleshooting: Pale crust? Pan wasn’t hot enough or the steak was damp. Acrid smoke? Heat too high or butter added too early.

Serving suggestions

  • Garlic-herb butter: butter, parsley, chives, lemon zest, garlic.
  • Pan sauce: deglaze with stock or wine; reduce with a knob of butter.
  • Sides: chips, watercress salad, roasted veg, or peppercorn sauce.

At-a-glance doneness recap

RareMedium-rareMediumMedium-wellWell done
50–52°C55–57°C60–62°C65–67°C70°C+

Safety & cleanliness

  • Use separate boards for raw meat and ready-to-eat foods.
  • Wipe splashes promptly; induction glass stays cooler than gas but can still be hot from the pan.

Key takeaways

  • Start hot for colour, then control heat to hit your target temperature.
  • Rely on a thermometer, not guesswork.
  • Always rest to let juices redistribute.

Steak on induction – FAQs

Use Boost only to preheat the pan quickly. Drop to high/medium-high for the actual sear to avoid scorching oil or butter.
The pan wasn’t hot enough, the steak surface was damp, or you moved it too soon. Thoroughly dry the steak and preheat 2–3 minutes.
Cast iron gives superb heat retention and crust; tri-ply stainless is more responsive and lighter. Both work brilliantly on induction.
You can, but it lengthens cooking and can lead to overdone edges. Rest 20–30 minutes out of the fridge for more even results.
Choose a high-smoke-point oil like rapeseed or groundnut for the sear, then add butter at the end for flavour.
Steak doneness temperatures degrees celsius example graph
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