From rare to well, each level of doneness has a target temperature, which can be measured using a meat thermometer. In order for the meat to cook properly, it's essential that the steak come to room temperature before it hits the grill. About a half-hour to 45 minutes before cooking, place the packaged steak on the counter. This ensures that the entire steak is the same temperature throughout, so it will cook evenly, avoiding a burnt exterior while the interior is still cold. Rare: to F; 5 then 3 minutes per side; pull off grill at max F.
Medium-Rare: to F; 5 then 4 minutes per side; pull off grill at max F. Medium to F; 6 then 4 minutes per side; pull off grill at max F. Medium-Well to F; 7 then 5 minutes per side; pull off grill at max F. Well-Done F or more; 12 then 10 minutes per side; pull off grill at max F. Since the best way to determine when a steak is done is by checking the internal temperature of the meat, using an instant-read thermometer is key.
To test for the correct temperature , stick the thermometer probe in the thickest part, away from fat, bone, or gristle. It's important to keep in mind that the meat will continue cooking with residual heat carry over cooking even after it's removed from the grill, by about 5 degrees.
So if you're going for a final internal temperature of F, remove the steak from the heat at about F, give or take. A steak done rare isn't requested that often; it is for the true carnivore who wants something nearly raw but gets it cooked as little as possible.
A rare steak should be warm through the center, lightly charred on the outside, browned around the sides, and bright red in the middle. The meat should be soft to the touch, much like raw meat, but browned over the surface. Turn and continue grilling for another 3 minutes.
Cook to an internal temperature of to F 49 to 55 C. This is the recommended level of doneness for a good steak ; ask any chef how they like their steak prepared and they will almost all say medium rare. A medium rare steak should be warm through the middle with most of the center pink in color with a hint of red. The sides should be well browned, the top and bottom caramelized to a dark brown color with good grill marks. This steak's firm surface should give a bit toward the middle it will spring back quickly.
For a 1-inch steak, place steak on a hot grill for 5 minutes. Turn and continue grilling for another 4 minutes to an internal temperature of to F 55 to 57 C. If you are grilling for a large group of people, this level of doneness often pleases most everyone.
A medium-cooked steak should have a thick band of light pink through the middle but have more browned meat than pink overall. The sides should be a rich brown color and the top and bottom charred darkly but not black.
This steak will have some play through the middle, but feel firm to the touch. For a 1-inch steak, place steak on a hot grill for 6 minutes. Why Medium Rare is Always the Perfect Steak Temperature When it comes to the pursuit of the perfect steak, enthusiasts and amateur carnivorous connoisseurs alike will tell you that medium-rare beef is best.
In appearance, steaks cooked medium rare will have a warm, red center, and its temperature is just enough to allow enough of the flavors from the marbling to dissolve within the steak. The proteins responsible for muscle contraction, Myosin and Actin, break down at different temperatures causing changes in the consistency and taste of the meat. Moisture is also a factor.
When you cook a steak to medium-rare the internal temperature is hot enough to allow excess moisture to escape through vapor or steam, keeping your steak juicy and flavorful. Medium or well-done steak not only exceeds the just right zone of protein balance, but it also causes moisture to evaporate from your meat.
Cast Iron— When cooking steaks medium rare, a quick minute sear on each side is more than enough. Finish by placing the entire pan into a degree oven until desired level of doneness is attained.
According to Massip, cooking these steaks to medium-well will also prevent them from being too dry or too tough to eat as the heat breaks down the fibers. Despite what some steak snobs might say , it is actually OK and not illegal to like your steak well done, especially if know the right cut of meat to order. For a well-done steak, the internal temperature should reach degrees.
If you're cooking a steak that's 1-inch thick, this should take about 15 minutes on each side. Let it rest for about 10 minutes before serving. The best steaks to cook well-done are those with the highest fat content, like a porterhouse or rib-eye. Now that you've mastered the art of cooking steak, try these delicious recipes:. IE 11 is not supported. For an optimal experience visit our site on another browser. Share this —. Follow today.
More Brands. By Katie Jackson. Shereen Pavlides makes Jamaican jerk steak July 5, Get The Recipe. Courtesy Ali Rosen.
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